Vegan Mini Pavlova Cakes
This recipe is definitely not an everyday dessert to make but it is a perfect sweet cloud for any type of special occasion. It is such an amazing classic dessert into a serving size shape and all vegan of course! The vegan pavlova, that airy dessert made from crisp meringue shell topped with whipped cream and fruit, is quintessentially Australian—at least according to the Australians.
- Cook time
- 90 min
- Prep time
- 40 min
- Servings
- 24 servings
Vegan
Ingredients
350 ml — Aquafaba
370 g — Sugar (or sugar substitute)
15 g — Vinegar
250 ml
For the Cream
80 g
For the Cream
- Out of stock
1 g
For the cream
40 g — Sugar (or sugar substitute)
For the cream
5 g
For the cream
1 g — Agar-Agar
For the cream
300 g — Fresh Berries For Decoration
Steps
- 1
In a large mixing bowl add aquafaba and sugar.
- 2
Start whisking with electric mixer on medium speed and whisk for around 15-20 minutes until you have harp peaks, then add 1 tbsp of vinegar and whisk one more time.
- 3
Preheat oven to 100C.
- 4
In a piping bag add the mix. And pipe on a baking paper small nests. Bake them for around 1h and 30 minutes. or until the meringue is completely dry to touch.
- 5
Make the cream by placing all of the ingredients for it in the cooking pan on medium heat. Bring to boil, mixing frequently and cook for a few more minutes. Remove from the heat. Let it cool down completely. Place in the freezer for at least 15-20 minutes.
- 6
Let's assemble our cakes. Add the cream into a piping bag and cover with the cream each meringue and decorate with fresh strawberries and blueberries. Serve immediately.
- 7
*this recipe makes a huge amount of meringues and pavlova's cakes, feel free to cut the recipe in half if you are not waiting for guests to come around.
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