A pavlova is one of those desserts that looks fancy but is actually pretty simple once you know the steps. It has a crisp shell on the outside and a soft, marshmallow like center inside.
This version is completely eggless, which is great news if you avoid eggs or just can’t eat them. Instead of egg whites, I use aquafaba, the liquid from a can of chickpeas.
It might sound strange, but aquafaba whips up just like egg whites and gives you that same light, airy meringue. You really can’t tell the difference in the final result.
Once the shell is baked and cooled, I top it with soft whipped cream and a big pile of fresh berries. The mix of strawberries, blueberries, and raspberries adds a nice sweet and slightly tart flavor.
It’s a perfect dessert for summer, or any time you want something that feels special without a lot of fuss.
Why You’ll Love It
Beautiful Texture – The delicate outside, soft center, fluffy cream, and juicy berries create an irresistible combination.
Bright Berry Flavor – Strawberries, blueberries, and raspberries balance the sweet pavlova with fresh, pleasantly tart flavor.
Impressive Eggless Dessert – Reduced aquafaba creates a glossy pavlova with the elegant look and texture everyone expects.
Perfectly Balanced Sweetness – Lightly sweetened cream and fresh berries keep the rich vanilla pavlova from tasting overly sugary.
Ingredient List
For the Pavlova
- 1 cup Aquafaba
- 1 1/4 cups Superfine Sugar
- 1/2 tsp Cream Of Tartar
- 1 tbsp Cornstarch
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Xanthan Gum
For the Topping
- 1 1/2 cups Heavy Cream
- 1/4 cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1 cup Sliced Strawberries
- 1 cup Fresh Blueberries
- 1 cup Fresh Raspberries
Directions
Step 1
Simmer the aquafaba in a small saucepan until it reduces from 1 cup to 2/3 cup. Transfer it to a bowl and refrigerate until completely cold.
Step 2
Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper and trace a 9-inch circle on the underside as a shaping guide.
Step 3
Beat the chilled aquafaba and cream of tartar with an electric mixer until soft peaks form. Add the superfine sugar 1 tablespoon at a time, beating well after each addition.
Step 4
Continue beating until the meringue is thick, glossy, and no longer feels gritty. Beat in the cornstarch, vanilla extract, and xanthan gum just until incorporated.
Step 5
Spread the meringue inside the traced circle, building the edges slightly higher than the center. Bake for 2 hours, then turn off the oven and leave the pavlova inside for 1 additional hour without opening the door.
Step 6
Remove the pavlova and let it cool completely. Beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Step 7
Spoon the whipped cream into the center of the cooled pavlova and top it with strawberries, blueberries, and raspberries. Assemble immediately before serving to preserve the crisp shell.
Tips
Reduce the Aquafaba Accurately
Measure the aquafaba again after simmering and use exactly 2/3 cup. Too much liquid can make the mixture take longer to thicken, while reducing it too far can make it dense.
Refrigerate it until it is completely cold, not just cool. Cold aquafaba gains more volume and holds its shape better when mixed.
Keep the Mixing Bowl Clean
Use a clean, completely dry glass or metal bowl. Even a small amount of oil or moisture can keep the aquafaba from reaching full volume.
I recommend wiping the bowl and mixer attachments with a little lemon juice or vinegar, then drying them well. This removes any oily residue that may not be easy to see.
Add the Sugar Slowly
Wait until the aquafaba reaches soft peaks before adding the superfine sugar. Add only 1 tablespoon at a time, mixing well before adding the next spoonful.
Rub a small amount of the mixture between two clean fingers when all the sugar has been added. Keep mixing if it feels gritty, since fully dissolved sugar creates a smoother and more stable pavlova.
Try These Next
- Eggless Classic Italian Tiramisu
- Eggless Classic NY Style Cheesecake
- Eggless Dark Chocolate Mousse
- Eggless French Vanilla Creme Brulee
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
What kind of aquafaba works best for this pavlova?
Use the liquid from a can of unsalted or low sodium chickpeas for the most reliable results. Strain out any chickpeas first, then measure the liquid before simmering it down.
Carton aquafaba can work, but brands vary in thickness. Canned aquafaba usually whips into a fuller, glossier meringue.
Eggless Berry Pavlova
Ingredients
Equipment
Method
- Simmer the aquafaba in a small saucepan until it reduces from 1 cup to 2/3 cup. Transfer it to a bowl and refrigerate until completely cold.
- Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper and trace a 9-inch circle on the underside as a shaping guide.
- Beat the chilled aquafaba and cream of tartar with an electric mixer until soft peaks form. Add the superfine sugar 1 tablespoon at a time, beating well after each addition.
- Continue beating until the meringue is thick, glossy, and no longer feels gritty. Beat in the cornstarch, vanilla extract, and xanthan gum just until incorporated.
- Spread the meringue inside the traced circle, building the edges slightly higher than the center. Bake for 2 hours, then turn off the oven and leave the pavlova inside for 1 additional hour without opening the door.
- Remove the pavlova and let it cool completely. Beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Spoon the whipped cream into the center of the cooled pavlova and top it with strawberries, blueberries, and raspberries. Assemble immediately before serving to preserve the crisp shell.