07/03/2024Pastries - Desserts

Easy Berries Vegan Pavlova

Name: Easy Berries Vegan Pavlova
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 110 mL chickpea juice; 150 g sugar; 0.5 tsp cream of tartar; 200 mL soy milk; 180 g deodorized coconut oil; 4 tbsp icing sugar; 85 mL plant-based yogurt; 200 g strawberries; 200 g frozen strawberries; 150 g raspberries

For hosting Gluten-free Spring / Summer

For: 4 serv.Difficulty: MediumPreparation: 25 minCooking: 1h30Fridge: 6h00

I'm not a big fan of meringue; it's often too sweet. And it's usually even worse in pavlovas that don't have enough fruit, you know, when it's a slab of meringue filled with whipped cream, with three fruits on top fighting for space! That's a no for me 😅. So here, we're making a DELICIOUS pavlova, very fresh, that I devoured in a few bites without even finding it too sweet 😍.

For the meringue, it's always the same: chickpea juice whipped with sugar and cream of tartar. It's a stabilizer that's very useful to keep your meringue firm. If you like meringues, macarons, lemon meringue pies, etc., I recommend getting a jar. I bought mine for $2.49 six years ago, and it's still useful, so I think it's a good investment. If you don't want to buy it, a few drops of lemon juice can somewhat replace its action.

And for the whipped cream, it's always my soy-based recipe!

Servings

Ingredients

Cups

Meringue

-chickpea juice 110 (mL)
-sugar 150 (g)
-cream of tartar 0.5 (tsp)

Whipped cream

-soy milk 200 (mL)
-deodorized coconut oil 180 (g)
-icing sugar 4 (tbsp)
-plant-based yogurt 85 (mL)

-strawberries 200 (g)
-frozen strawberries 200 (g)
-raspberries 150 (g)

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Steps

The day before, prepare the cream for the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or a blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
Prepare the meringue: whisk the chickpea juice with an electric mixer. When it becomes white, add the sugar and cream of tartar. Whisk at maximum power until the meringue is very firm. This will take several minutes!
Preheat the oven to 90°C (200°F). On a baking sheet lined with parchment paper, pipe the meringue using a piping bag to make 4 small nests. Make sure the meringue rises on the sides to create a hollow in the center. Bake for 1.5 hours. The meringue will dry slowly and remain white.
Prepare the fruits: in a small saucepan, cook the frozen strawberries for about 10 minutes with a little water to reduce them to a compote. Let cool.
Dice the fresh strawberries. In a bowl, mix the diced fresh strawberries, the cooked strawberries, and the whole raspberries.
Finish the whipped cream: whip the milk and oil mixture prepared the day before with an electric mixer until it forms stiff peaks. Once well whipped, add the powdered sugar and yogurt, and mix.
In your small meringue nests, start by piping a thin layer of cream. Then add the mixed fruits, followed by a small layer of cream. Decorate with a few fruits and serve immediately!