Strawberries & Cream Aquafaba Pavlova

If you’re looking for a slightly different way of enjoying strawberries and cream then we’ve got you covered with this plant based Strawberry Pavlova.

As delicious as it is gorgeous, this Pavlova is sure to be an “ace” up your sleeve for the upcoming summer BBQs.

2h mins

4-6 people

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INGREDIENTS

1 400g can Mr Organic Chickpeas

1/2 cream of tartar

1 cup caster sugar

1 tsp xanthan gum

1 small can coconut cream

1 tsp vanilla extract

500g strawberries, sliced

Fresh mint leaves, to garnish

Dusting of icing sugar

METHOD

Pre-heat the oven to 150 degrees Celsius. Line a baking tray with parchment paper and draw a circle in the centre around an upside-down side plate as a guide for the pavlova shape.
Drain all of the liquid known as ‘aquafaba’ from the can of Mr Organic Chickpeas into a large glass bowl or stand-mixer bowl. Place the leftover chickpeas in an airtight container, cover with water and use in curries, salads, etc. within 3 days.
Add the cream of tartar into the aquafaba and then using a hand-held mixer or the whisk attachment on a stand-mixer, whisk for 4-5 minutes until white, thick and fluffy.
While continuously whisking, add in the caster sugar one tablespoon at a time, followed by the xanthan gum. The mixture will gradually become thicker and glossier, and is ready when stiff peaks form.
Scoop the mixture out into the centre of the circle drawn onto the parchment paper and spread it out evenly using a spatula, then place the pavlova into the oven to bake for 1 hour 45 minutes.
Around 10 minutes before the pavlova is done, add the coconut cream into a small mixing bowl with the vanilla extract and whisk again until it’s well combined and has thickened.
Remove the pavlova from the oven and allow to cool completely. Once cool, carefully spread on the coconut cream then arrange the sliced strawberries on top. Garnish with mint leaves and dust with icing sugar, then serve immediately.