Go Back
Vegan Recipes Cacao-Shamaness Mini Vegan Pavlova Dessert

Mini Vegan Pavlova Dessert

Layers of vegan meringue with vanilla cream and raspberry sauce
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Reducing and chilling the aquafaba 1 hour
Total Time 3 hours 15 minutes
Course Baked, Cakes, Dessert, Pastries, Sweets
Cuisine European, French, Russian, Vegan
Servings 4 Mini Pavlovas
Calories 463 kcal

Equipment

  • Hand mixer
  • Mixing bowl
  • Small saucepan
  • Baking Tray
  • Piping bag
  • Round Piping tube or any shape you want
  • Spatula
  • Measuring cup

Ingredients
  

Vegan Meringue

  • 300 ml Aquafaba Reduce it to half of the amount so there will be left 150 ml
  • ⅛ tsp Cream of tartar powder
  • 9 Tbsp. Powdered sugar
  • 1 Tbsp. Vanilla bean paste

Vegan Vanilla Flavored Cream Filling

  • 200 gr Full fat coconut cream The solid parts only, refrigerate a can in the refrigerator over night ahead of time.
  • 200 gr Vegan cream cheese
  • 80 gr Vanilla instant pudding
  • 3 Tbsp. Sugar or maple syrup

Raspberries Sauce

  • 200 gr Frozen raspberries
  • ¼ Cup Maple syrup or sugar
  • 1 Cup Water

Instructions
 

Reduced Aquafaba

  • Separate the water obtained from a can of chickpeas . The amount obtained is usually between 250 ml and 300 ml. Measure with a measuring cup. Save the chickpeas for other recipes.
  • Boil those waters in a small saucepan. Check every few minutes the amount of chickpea water left with a measuring cup. When the quantity has been reduced to half of what it was at the beginning, transfer it to a container and store it in the refrigerator or freezer until completely cooled.
  • Preheat oven to 100 ° C.

Vegan Meringue

  • When the water has cooled transfer it to a stainless steel bowl, add the cream of tartar powder. Start whisking with a hand mixer for about 7 minutes until a fairly firm foam is obtained.
  • Start adding the powdered sugar slowly and gradually. After each tablespoon, keep whisking until a firm and glossy meringue is obtained.
  • Add vanilla paste and continue to whisk until combined.
  • Transfer all the meringue into a piping bag with a piping tube of your choice, or without one. Cut out the end of the bag so you can pipe the meringue.
  • Draw circles on the baking paper so you can pipe the meringue in a round shape. It is also possible to use a baking ring in different sizes.
  • Pipe the meringue around the circle line and inside the circle.
  • Bake the meringue for two hours. After two hours turn off the oven. Leave the meringue in the oven until it cools completely. No need to put them in the fridge. If you serve the pavlova the next day you can leave it in the oven or outside.

Vegan Vanilla Flavored Cream Filling

  • Mix all the ingredients together with a hand mixer and leave the cream to cool for an hour.

Raspberries Sauce

  • In a small saucepan, cook all the ingredients over medium heat for 15-20 minutes until a slightly thick raspberry sauce is obtained. Leave it to cool for an hour.

Serving:

  • Assemble the pavlova next to serving time only. It cannot be stored for long after you have assembled the components together. Arrange the pavlova in layers, starting with a layer of baked meringue, pouring a little of the cream over it. Continue with another layer of meringue, cream, and meringue.
  • Drizzle the raspberry sauce over the pavlova and garnish it with pistachio chips or any nut or fruit you want. Enjoy!
Keyword Aquafaba Desserts, Aquafaba Recipes, Gluten Free