Ingredients
- about 2/3 cup of chickpea aquafaba (liquid from one can of chickpeas)
- 1 tsp apple cider vinegar
- 1/2 cup sugar
- 1 tbsp cornstarch
- ½ tsp xanthan gum
- zest from 1/2 of organic lemon
Passion foam:
- 1/3 cup soy/oat cream
- 3 tbsp + 1 tsp Greek yogurt, vanilla
- 1 tbsp sugar
- 2 passion fruits
For serving
- fresh mango
- pistachios
- fresh mint
- passion fruit
Vegan Pavlova Cake with mango and passion fruit
Discover the delightful twist of Easter with our recipe for the vegan mango passion pavlova! A delightful combination of meringue and passion foam for the perfect Easter dessert.
Follow these steps
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Heat the oven to 225°F. Line a baking sheet with parchment paper.
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Assemble your Assistent with the beater bowl and balloon whisks.
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Strain the chickpeas, saving the aquafaba. Pour the aquafaba and apple cider vinegar into the beater bowl. Beat at full power until the foam turns white.
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Mix the cornstarch and xanthan gum with the sugar. While the machine is running, pour the sugar mixture in small amounts. Grate the lemon zest in. Beat the meringue for at least 10 minutes. It should be really firm and a bit gum-like, and it won't fall out of the bowl even if you turn it upside down.
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Spoon the meringue onto the baking sheet immediately, as waiting may soften it. Form a circle approximately 1¼ inches high (note that the vegan meringue will spread and rise slightly in the oven). However, you should not make the meringue very high; you can make two smaller meringues and assemble them with the filling into a tower. Put the meringue into the oven and leave a wooden ladle between the door so that the steam can escape. If your oven has a steam vent, there is no need to keep the door open.
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Bake the meringue in the oven for approx. 2.5-3 hours. Halfway through, you can lift the meringue with the parchment paper from the tray onto the oven rack so that it dries well on the bottom. Handle with care, as the meringue crumbles easily. When the meringue comes off the baking paper easily, and the base is dry and not sticky, turn off the oven and leave the meringue in the residual heat with the oven door a little open for a couple of hours or overnight.
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Make the filling just before serving: Beat the cream until stiff in the beater bowl with the balloon whisks. Add yogurt and sugar, mix well. Split the passion fruit and spoon the inside into the cream. Stir with a spoon.
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Peel and chop the mango and pistachios. You can just chop the pistachios if you'd like. Just before serving, spoon the passion fruit cream over the meringue and add the mango pieces, pistachios, and mint leaves. Spoon more passion fruit on top. Serve immediately as the filling will soften the pavlova (the center of the pavlova sank a little due to the weight of the filling, so it's okay if that happens 🙂).
