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vegan pavlova with berries, whipped cream and a sprig of mint on top

BERRY VEGAN CHRISTMAS PAVLOVA RECIPE

A light and crunchy pavlova topped with vegan cream and winter berries. A great Christmas dessert!
Cook Time 2 hours
Servings 8 People
Calories 210 kcal

Ingredients

Pavlova

  • 180 ml Reduced aqua faba
  • 1/2 Teaspoon lemon juice
  • ½ Teaspoon cream of tartar
  • 1 Teaspoon vanilla
  • 200 g White sugar
  • 2 Cans full-fat coconut milk refrigerated for a few hours
  • 140 g Icing sugar
  • 3-4 Teaspoons Coconut flour

For the sauce

  • 50 g Raspberries or strawberries
  • 1 Tablespoon water
  • 1 Tablespoon icing sugar

To top

  • 150 g Berries of choice

Instructions

  1. Preheat oven to 90C or 1/4 Gas mark
  2. Line a baking tray with baking paper and draw an 8" circle on the paper
  3. In a very clean glass bowl, use an electric whisk to beat the aqua faba for 1 minute until frothy.

  4. Add the lemon juice, cream of tartar and vanilla. Whisk for a further 1 minute.

  5. Keep whisking and start adding the sugar very slowly, 1 tablespoon at a time.
  6. Continue whisking until all the sugar is incorporated and the mixture forms stiff peaks. You should be able to tip the bowl above your head without the mixture moving. This will take longer than it does when using eggs, so be patient!
  7. Pipe or spoon the pavlova mixture into the circle you drew on your baking paper, creating a little dip in the middle for your toppings.
  8. Bake for 2 hours then turn the oven off, keeping the pavlova inside. Do not open the oven door until it is completely cold (about 1-2 more hours).
  9. To make the cream, scoop the solid part from the top of the coconut milk and place in a bowl. Add the icing sugar and coconut flour. Whisk together to form a thick cream.
  10. Pipe or spoon the cream into the centre of the pavlova.
  11. To make the sauce, blend or mash the 3 ingredients together. Drizzle sauce over the whipped cream.
  12. Top with berries and sprinkle with icing sugar.

Recipe Notes

*Use store-bought vegan whipped cream if you're pinched for time *The pavlova can be made in advance and stored in an airtight container for up to 1 week. Add the cream and toppings just before serving and store leftovers in the fridge for up to 2 days.

Nutrition Facts
BERRY VEGAN CHRISTMAS PAVLOVA RECIPE
Amount Per Serving
Calories 210
* All values are an estimate only and will vary depending on the food brands used.