Pavlova Vegan
Vegan Pavlova is an elegant and stunning dessert that usually uses egg whites but is now made completely animal-free and 100% plant-based! Using boiled horse bean water that is beaten until it foams stiff like egg white, baked until the skin is crispy and clean white, while the inside remains soft and chewy. Served with light, plant-based whipped cream and a colorful pile of fresh berries. Without eggs or animal milk, it has a light sweet taste, perfectly combined with the freshness of the fruit and becomes a special dish that is no less beautiful than the original version!
Shared by Jela
Time
120 min
Serves
5
Difficulty
medium
🛒 Ingredients
- 120 ml horse bean juice (clear canned horse bean water)
- 150 grams of fine granulated sugar
- 1/2 teaspoon apple cider vinegar or lime juice
- 1/2 teaspoon vanilla extract
- One teaspoon of cornstarch
- 200 ml chilled vegetable whipped cream
- One teaspoon of powdered sugar
- Fresh fruit mix; strawberries, blueberries, raspberries, kiwi, or your favorite fruit
- A little fruit sauce or syrup (optional)
👩🍳 Instructions
- 1
Beat the ingredients: pour the horse chestnut water into a clean, dry container, beat with a mixer at high speed until it is very foamy and stiff. Add the sugar little by little while continuing to beat until the mixture is shiny and stiff.
- 2
Mix the remaining ingredients: add the vinegar, vanilla and cornstarch, stir gently with a spatula until smooth
- 3
Shape and bake: pour the batter onto a baking sheet lined with parchment paper, shape into a circle with a hole in the middle. Bake the disc open at 110°C 1.5 to 2 hours. Turn off the oven, leave the door slightly ajar, and let it cool completely in the oven.
- 4
Assemble the dish: Beat the cream with the sugar until thick, then arrange it in the center of the chilled pavlova. Arrange fresh fruit on top and drizzle with fruit sauce, if desired.
- 5
Serve: Enjoy immediately to keep the meringue texture crisp.