A light, eggless meringue with a fluffy, marshmallow centre. Topped with vegan whipped cream and fresh fruit.
Preheat your oven to 130°C (110°C fan / 265°F / Gas mark 1) and line a large tray with baking paper.
Measure out your caster sugar and set aside.
Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.
Keep whisking until the mixture forms very stiff peaks. You should be able to hold the bowl upside down for a few seconds without the mixture moving around.
Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours minutes.
After this time, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it (leaving it overnight is ideal). This will give it time to firm up and prevent excess cracks. Don't worry too much about any cracks though- they can be covered up with the cream.
Whip up your cream of choice and spoon or pipe it onto the pavlova just before serving.
Top with fresh fruit of your choice and enjoy!
*Xanthan gum is not required for this recipe but helps the pavlova to hold its shape slightly better which is ideal if you're piping it.
*Pavlova can be stored for at least 2 days in an airtight container without any toppings. After the cream is added, store in the fridge for up to 12 hours.