It’s unbelievable, but It is working! I made this vegan Pavlova cake without eggs! This is aquafaba (canned chickpea brine) merengue and you never find difference, because taste and texture is perfect – crunchy outside and chewy inside. Topped cashew cream and raspberry.
“Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream.The name is pronounced /pævˈloʊvə/, unlike the name of the dancer, which was /ˈpɑːvləvə/. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.” Wikipedia
Ingredientsfor 3 Serves
- 1/2 cup aquafaba(canned chickpea liquid)
- 1 1/4 cups icing sugar
- 1 tbsp corn starch
- 1 tsp white wine vinegar
- 1/2 tsp vanilla essence
- 1 cups cashew cream
- 1 punnet of fresh raspberry
Things used in this recipe:
Preheat fan oven to 180C (350F). Using a pencil, mark out the circumference of a small bowl around 10cm across on baking parchment. Place the paper on the tray pencil marks side down.
Whisk aquafaba with a hand mixer on high-speed until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
Put the Pavlova in the oven and turn temperature down to 150C (300F). Bake for 105 min, then turn off the heat and let the Pavlova cool completely inside the oven.
Spoon cashew cream onto the top of Pavlova. Cashew vanilla cream recipe you can find here.
Decorate Pavlova with fresh berries.