Vegan, Sugar Free and Gluten Free Pavlova
Updated: Aug 29, 2021
I made this dessert many times and it's absolutely delicious! With summer fast approaching, I can guarantee it will become your favourite too!
Here is the recipe:
For pavlova: Vanilla Cream: Raspberry Sauce:
100g chilled aquafaba 25g Powdered stevia/erythritol mix. 500 frozen raspberries,
0.5g cream of tartar 23g cornflour drained
0.2 g xanthin gum 200g coconut milk 50g erythritol
3g cornflour 150g firm silken tofu 40 g water
100g powdered juice of 1 lime or lemon 0.1 xanthin gum for
vanilla bean paste to taste vanilla bean paste to taste 100g juice
For the Pavlova: Put chilled aquafaba, cream of tartar, xanthan gum into a mixing bowling wise at the highest speed soft peaks. Add sugar mix gradually and whisk to firm peaks. Mix in the cornflour and vanilla paste. Spoon the meringue into a pastry bag with a 16mm nozzle.
Preheat your fan oven to 110C. Line the baking tray with baking paper and pipe the meringues into small pavlova shapes. Place in the oven and let dry for 2.5-3 hours. Then turn the oven off and leave the pavlovas to cool down inside the oven for around two hours.
For the Vanilla Cream:
Mix sugar and starch in a bowl. Pour coconut milk into a pan, add vanilla, warm the mixture and then slowly whisk into the bowl with the sugar. Put the cream back in the pan and cook on medium heat until it thickens. Move the cream into a bowl and wrap with th cling wrap so it is directly touching the surface and put in the refrigerator to cool. Once the mixture is cool, put the cream, drained silken tofu and lime juice into a blender and mix to a silken consistency. Transfer the cream back to the bowl and put it back in the fridge to set.
For the Raspberry Sauce:
Put drained raspberries, sugar and water into a small pan, cover and heat. Leave the fruit to soften until it turns to mush. Strain the liquid and weigh it. Calculate the amount of xanthan gum necessary (0.1 g of gum per 100 g of liquid), add it to the raspberries and blend with a hand blender.
Fill the pavlovas with the cream, pour raspberry sauce over and top and decorate with seasonal berries and flowers.
If pavlovas start to crack in the oven while baking, it's because of the high humidity level. Just open the oven a little and wedge the door open with a towel to let the moisture out. Protect pavlovas from humidity by storing in air tight confiner, otherwise they will become soggy.