Try this eggless pavlova recipe for a 'sweet' day
Pavlova, a meringue-based delight, is named after the Russian ballerina Anna Pavlova. With its origins in Australia and New Zealand, this dessert is a celebrated part of many festive occasions. While traditionally it relies on egg whites, our guide will lead you through creating an equally exquisite egg-free variant. Embrace the joy of cooking with this vegetarian-friendly recipe. Check out this recipe and let's get cooking.
Gather the following ingredients
To make this vegetarian pavlova, you'll need one-fourth cup of chickpea brine (the liquid from a can of chickpeas), one cup of granulated sugar, one teaspoon of vanilla extract, one teaspoon of white vinegar, and two teaspoons of cornstarch. For the topping, arrange for one cup of heavy whipping cream (dairy or plant-based), fresh fruits like strawberries and kiwis, and mint leaves for garnish.
Prepare the meringue base
Heat your oven to 250 degrees Fahrenheit. In a large bowl, use an electric mixer at high speed to whip the chickpea brine until soft peaks form. Gradually add sugar, continuing to mix vigorously. Whip the mixture for six to eight minutes until stiff peaks develop, indicating the meringue is ready and has a glossy finish.
Add flavor and stability
With stiff peaks formed, the next step is to incorporate flavor and ensure meringue stability. Delicately fold in the vanilla extract for a subtle sweetness. Then, add white vinegar and cornstarch, which are key to maintaining the structure. Use a spatula for this task, folding gently to keep the meringue light and airy. This careful process is essential to prevent the mixture from deflating.
Shape and bake
On a baking sheet lined with parchment paper, shape the meringue into a round base using a spatula or spoon. Create a well in the center for filling later on. Bake for about 90 minutes or until crisp on the outside but still soft inside. Turn off the oven and let it cool completely inside to avoid cracks.
Whip cream and assemble
In a chilled bowl, whip the heavy cream to soft peaks. Gently transfer the cream to the pavlova base's center. Layer with vibrant slices of strawberries and kiwis, ensuring a generous and appealing topping. Accentuate with mint leaves for a fresh garnish. This beautifully assembled pavlova is now ready to be served, offering a symphony of textures and flavors to your palate.
