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.

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.

Step 3

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Pipe the pavlova mixture onto a lined baking tray.

Step 4

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Bake for two hours.

Step 5

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Pipe some dairy-free cream onto the cooled pavlova.

Step 6

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Add fresh fruit and a dusting of icing sugar.

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.