Vegan Pavlova Recipe
Coconut cream, blueberry compote, mint kiwi gel, aquafaba amaretti cookie
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Ingredients
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Pavlova Base
Coconut Cream
Blueberry Compote
Mint Kiwi Gel
Method
Making the Pavlova Base
- 1
Whip Aquafaba
Preheat your oven to 250°F (120°C). In a clean mixing bowl, whip the aquafaba with an electric mixer until stiff peaks form.
- 2
Add Sugar and Other Ingredients
Gradually add the powdered sugar, cornstarch, and vinegar while continuing to whip until well combined and glossy.
- 3
Shape the Pavlova
Spoon the mixture onto a lined baking tray, creating a round shape with a slight dip in the center. Bake in the oven for about 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
Preparing Coconut Cream
- 4
Whip Coconut Cream
In a bowl, whip the coconut cream with vanilla extract until smooth and fluffy. Set aside.
Making Blueberry Compote
- 5
Cook Blueberries
In a saucepan over medium heat, combine the fresh blueberries, maple syrup, and lemon juice. Cook for about 5-7 minutes, stirring occasionally until the blueberries start to burst and the mixture thickens. Let cool.
Making Mint Kiwi Gel
- 6
Prepare Gel
In a saucepan, combine the pureed kiwi, chopped mint, agar-agar, and water. Bring to a boil, then reduce heat and simmer for 2-3 minutes. Pour into a mold and refrigerate until set.
Assembling the Pavlova
- 7
Combine and Serve
Once the pavlova is cooled, top with whipped coconut cream, blueberry compote, and cut the mint kiwi gel into cubes to garnish. Serve immediately.
