Double Layered Vegan Pavlova
Course: Sweet Treats Servings: 8-12
Prep time: 15 min
Cook time: 45 mins plus cooling and decorating time
Difficulty level: Some effort
VEGAN
GLUTEN FREE
***FEATURING OUR LOVE VEGAN BARS***
Author: Jennifer Sargison
This is a great dessert to make when you have family or friends over for dinner or for a nice treat after a lazy Sunday lunch. The meringues are made from aquafaba - aka chickpea water, when the liquid is whipped it magically turns into a fluffy whip, similar to egg whites, meaning you can still enjoy your favourite treats without an egg white in sight.
I like to use natural vegan coconut yogurt when I make pavlova as it is much healthier, As the meringues are so sweet the natural yogurt complements the sweetness. You may add sweetener to your yogurt if you like or alternatively you may wish to use a vegan Cream or creme fraiche to make the topping thicker and a little more sturdy.
I personally like the yogurt topping and although it is runnier and a bit messy it still tastes good as well as being a healthier desert too. I hope you love it x
Ingredients
Water from one tin of chickpeas
(only the liquid not the chickpeas, save the chickpeas and have a go at this simple hummus recipe)
1 tsp apple cider vinegar
1 large teaspoon/1 sachet cream of tartar
125g caster sugar
1 teaspoon of beetroot powder to add once the meringue mixture has been divided to make white and pink meringues (use a few drops of food colouring if you don’t have beet powder)
1 large tub of vegan yogurt
Seasonal berries or other fruits of your choice to top
2 x Love Vegan Morello Cherry bars (see below to purchace)
Method
Preheat the oven to a low 90C and line two baking trays with baking paper
Add the chickpea liquid to a cake mixer using the whisk attachment, if you have one, and whisk on high for 10 minutes, if you’re using a hand held mixer it will take a LONG time.
Add the apple cider vinegar and cream of tarter and mix again until you have stiff peaks (practice the bowl over head trick to test)
Once you have stiff peaks add the sugar a spoonful at at time making sure you whisk for one minute before adding the next spoonful - THIS IS VERY IMPORTANT TO ENSURE A FLUFFY MIXTURE THAT HOLDS ITS STIFFNESS
Once the sugar has been mixed in, place half of the mixture to a piping bag and add the beet powder or red food colouring to the other half and mix one last time until the mixture is pink
Place this half into another piping bag
Pipe out a large round onto the baking paper, I find starting in the middle and swirling around until you have a large circle, about the size of a dinner plate, works best. Then pipe another layer or two around the edge of the circle to create a slightly raised border to help look pretty and keep the yogurt in place once cooked
Do this with each colour so you will end up with one large pink and one large white meringue
Any left over meringue mix can be used to make smaller meringues to decorate or eat on their own
Bake in the oven for around 45 minutes or until it just starts to go golden. If the meringues are baked for too long and burn they will not be edible-even just a few minutes over will ruin them so keep an eye after around 35 minutes.
Leave the meringues to cool, they may feel a little soft but they will crisp up.
The decoration
You will need to make sure that you decorate this just before serving as the meringue is so delicate that it will quickly soften when the toppings are added.
Add half of the yogurt on top of the white meringue, crumble up one love vegan bar and sprinkle this over the yogurt.
Next cover the yogurt and sprinkles layer with the berries, arranging them in a nice spiral pattern evenly, so the pink top layer can sit nicely
Add the pink meringue on top of the yogurt layer
Add the rest of the yogurt to the top layer, crumble and sprinkle half of the other vegan bar and decorate with the remaining berries
Sprinkle the other half of the love vegan bar over the berries
SERVE STRAIGHT AWAY BEFORE IT BEGINS TO SOFTEN =)
GET YOUR LOVE VEGAN BY JENNIFER FIX HERE
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)