Dedicated to the Russian ballerina Anna Pavlova, the iconic Australian pavlova is a meringue-based dessert with a crisp exterior and fluffy interior, traditionally adorned with fruit and whipped cream. It was invented in her honor during the 1920s tour of Australia and New Zealand . Our vegan variation retains the original's sophistication while eliminating eggs and dairy.
Ready to cook? Gather the following ingredients To make this delicious vegan Australian pavlova, you will need 1/2 cup aquafaba (the liquid from a can of chickpeas), one teaspoon of cream of tartar, one cup granulated sugar, one teaspoon of vanilla extract, and two teaspoons of white vinegar. Topping includes fresh fruits of your choice (strawberries, kiwis, peaches, etc.) and a can of coconut cream chilled overnight.
Prepare the aquafaba Begin by preheating your oven to 250 degrees Fahrenheit (120 degrees Celsius). In a large bowl, add the aquafaba and cream of tartar. Beat the mixture on high speed using an electric mixer until soft peaks form.
This may take up to 10 minutes. You want a nice, fluffy base that will hold its structure when baked. Add sugar gradually After soft peaks form in the aquafaba, start adding granulated sugar one tablespoon at a time while beating on high speed.
Once all the sugar is incorporated and dissolved into the mixture (now it should be looking glossy), gently fold in vanilla extract and white vinegar with a spatula. These ingredients not only stabilize the meringue but also.
