Vegan Pavlova
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This vegan pavlova tastes exactly like the traditional version. It’s light and crispy with a soft, marshmallowy centre.
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Step 1
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Whisk aquafaba and cream of tartar in a bowl until pale.
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Step 2
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Slowly whisk in caster sugar until stiff peaks form.
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You should be able to tip the bowl upside down without the meringue moving.
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Step 3
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Pipe the pavlova mixture onto a lined baking tray.
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Step 4
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Bake for two hours.
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Step 5
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Pipe some dairy-free cream onto the cooled pavlova.
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Step 6
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Add fresh fruit and a dusting of icing sugar.
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Step 7
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Cut into slices and enjoy!
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Grab the recipe with full instructions using the link below.
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