Vegan & Egg-Free Pavlova Nests

Prep Time: 20m + Overnight Chilling | Cook Time: 1hr 20m | Servings: Makes 16 Nests

Ingredients

Vegan Pavlova

• 2 cans chickpeas
• 1 tsp cream of tartar
• 420g caster sugar
• 1 tbsp cornstarch
• 1 tsp vanilla bean paste
• 1/2 tsp xanthin gum

To Top

• 1 cup coconut yogurt OR whipped coconut cream (see below)
• Mango
• Strawberries
• Kiwi
• Blueberries
• Icing Sugar

Whipped Coconut Cream

• 1 tsp vanilla paste
• 1/4 tsp salt
• 1 tbsp caster sugar
• 1 can full-fat coconut cream, chilled overnight

Instructions

The day before making your pavlova, drain a can of chickpeas and reserve the liquid (aquafaba). Simmer the liquid for 10 minutes until slightly reduced, then let it cool completely and refrigerate overnight. You should have around 185 ml to 200 ml of aquafaba. It must be cold before whipping. Place a can of coconut cream in the fridge to chill, if using.

The next day when you are ready to make your pavlova. Preheat your oven to 110ºC. Line two baking trays with baking paper.

In a large mixing bowl, use an electric beater to whip the cold aquafaba with the cream of tartar until white and foamy peaks form.

With the mixer still running, gradually add the caster sugar a little at a time. This should take about 3 minutes. Keep beating until the mixture becomes glossy and thick.

Use a spatula to fold in the cornstarch, vanilla and xanthan gum. Beat again for about 30 seconds until fully incorporated. The mixture will be sticky and less peaky now due to the sugar and xanthan gum.

Dab a little pavlova mixture underneath the corners of your baking paper to help it stick to the tray. This keeps it steady while piping.

Pipe the pavlova mixture into small nests with a high rim if possible. Don’t worry if they settle slightly during baking.

Bake for 1 hour and 20 minutes. You can remove the pavlovas from the oven immediately, but let them cool completely before topping.

If making whipped coconut cream, the can should have separated into a solid coconut cream block, with liquid underneath. Scoop out the solids, and discard the liquid. Place into a mixing bowl with sugar, salt and vanilla paste. Whip with an electric beater for a few minutes until combined and place in the fridge until ready to use.

When ready to serve, top each nest with coconut yogurt or whipped cream or your favourite dairy-free topping, then add fresh fruit.