Vegan dessert “Pavlova”

Votes: 2

Time: 3 hours 30 minutes
Complexity: easily
Servings: 4

This luxurious dessert is the perfect treat for you, your friends, and family, whether you're vegan or not. The meringues themselves are made with aquafaba, the liquid from a can of chickpeas, which effectively replaces egg whites. After baking, they turn out wonderfully crisp on the outside and soft as a marshmallow on the inside. The dessert is topped with whipped coconut cream and lightly sweetened strawberries. The contrast of the dry meringue and the delicate filling will leave no one indifferent. This dessert looks elegant and will be a worthy end to a festive dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Aquafaba Pavlova

1 can (425 g) of canned chickpeas
1.5 tbsp cornstarch
0.5 tsp cream of tartar
3/4 cup vegan superfine sugar
1.5 tbsp cocoa powder
0.5 tsp vanilla extract

Whipped coconut cream and strawberries

1 can (400g) unsweetened coconut cream, chilled for at least 8 hours
5 tsp vegan powdered sugar
3 cups fresh strawberries, hulled and quartered

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, chickpeas, coconut cream, cream of tartar, cocoa, starch

Cooking the dish according to the recipe:

Preheat oven to 120°C.
Aquafaba Pavlova:

Drain the chickpeas into the bowl of a stand mixer fitted with a whisk attachment. You should have about 3/4 cup of liquid; set the chickpeas aside for another use. Add the cornstarch and cream of tartar to the liquid and beat on medium speed until foamy.

While whisking, add the superfine sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form, 4-6 minutes. Once the meringue is stiff, beat in the cocoa powder and vanilla extract until smooth.
Spread the meringue onto the prepared baking sheet in four equal mounds, then use a spoon or small offset spatula to smooth each mound out into a 10 cm (4 in) wide disc. Make a small indentation in the center of each mound to add the filling. Leave at least 5 cm (2 in) between the meringues to prevent them from spreading during baking.
Bake until the meringues are set and opaque, about 2 hours. Turn off the oven and leave the meringues in the closed oven until they are dry inside, about 1 more hour. Meringues can be stored in an airtight container for up to 3 days..
Whipped coconut cream and strawberries:

Meanwhile, open the can of chilled coconut cream and transfer the solid topping to a chilled medium bowl, reserving the liquid in the can (you won't need it). Beat the coconut cream with a mixer on medium speed until light and fluffy, about 2 minutes.
Add 3 teaspoons of powdered sugar and beat until fully incorporated, about 1 more minute. Cover and refrigerate until ready to use (overnight is fine).
In a small bowl, combine the strawberries with the remaining 2 teaspoons of powdered sugar. Let the strawberries sit until slightly softened, glossy, and beginning to release some juice, about 5 minutes.
To serve, spoon the meringue onto a serving plate. Top with whipped coconut cream and macerated strawberries.