Eggless Berry Pavlova
This eggless berry pavlova is an elegant dessert with a crisp shell and soft center. It is a beautiful choice for celebrations, gatherings, and special treats.
Equipment
- electric mixer
- baking sheet
- parchment paper
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 44gProtein: 2gFat: 16g
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