This vegan pavlova is quite the triumph and tastes just like a meringue! This meringue is made with aquafaba and takes a little more patience and much longer beating and is rather fragile in comparison with its eggy counterpart, but still turns out crisp and chewy. This meringue doesn’t keep very long, and will start to break down quite quickly, so it’s best to serve it immediately once assembled.
Tropical Pavolova [Vegan]
- 1 quantity aquafaba, from 14oz tin of chickpeas or other beans
- 2/3 cup raw caster sugar
- 2 cups thick non-dairy yoghurt, such as coconut yoghurt
- 1 ripe mango, cheeks removed, thinly sliced
- 1 large ripe banana, thinly sliced lengthways
- 1/4 papaya, peeled and seeded, thinly sliced
- 2 passionfruit, halved
- Preheat the oven to 300°F. Line a large baking tray with baking paper; you may need two trays.
- Using an electric mixer, whisk the aquafaba to soft peaks, which will take about 10 minutes. Gradually add the sugar, 1 tablespoon at a time, for a further 15minutes, until the mixture is thick and firm, and the sugar has dissolved.
- Spread three-quarters of the mixture on the baking tray, in a free-form rectangle about 3–4 cm (1 1/4–1 1/2 inches) thick. Dollop the rest of the mixture into smaller meringue drops, either on the side of the same tray if there is room, or on another lined baking tray.
- Transfer to the oven and reduce the oven temperature to 120°C (235°F). Bake for 1 1/2 hours, then turn the oven off and leave the meringue in the oven for4 hours, or overnight, keeping the oven door ajar with a wooden spoon.
- Just before serving, place the yoghurt in a bowl and use a whisk to loosen it up. Arrange the fruit slices on the large meringue, layering them with the yoghurt and meringue drops. Dollop with the passionfruit pulp and serve immediately.
Be sure to whip up your aquafaba fresh from the tin for optimal results. The meringue mixture will flatten and spread out quite a lot in the oven. This is normal, so don’t be alarmed; it will naturally lose some height. If your meringue drops end up quite large, you can break them up into smaller bits for serving. Top the pavlova with any of your favourite tropical fruits; I also like lychees, thinly sliced fresh pineapple and toasted shredded coconut.