Egg-free pavlova with summer berries

Summary

Egg-free pavlova with summer berries is a game-changer in the dessert world. This light, crisp, and creamy dessert will sweep you off your feet, bursting with luscious seasonal berries. If you’re wondering how to make an impeccable pavlova without eggs, you’re in the right place!

Ingredients

• Chickpea brine (aquafaba) from a 15-ounce can: 1 cup (240 ml)
• Fine granulated sugar: 1 and 1/2 cups (300g)
• Cream of tartar: 1/2 teaspoon
• Cornstarch: 2 teaspoons
• White wine vinegar: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Fresh summer berries (like strawberries, blueberries, raspberries): 2 cups (300g)
• Coconut cream, chilled: 14 ounces (400 ml)

Preparation Time: 20 minutes
Baking Time: 1 hour 30 minutes

Serves 6

Nutritional Facts (per serving)

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 10g
• Sodium: 10mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 2g

Instructions cooking of the Egg-free pavlova with summer berries

1. Preheat your oven to 250°F (130°C).
   Keep the rack in the center.
2. Pour the chickpea brine (aquafaba) into a clean, dry bowl.
   Start whipping until soft peaks form.
3. Gradually add the granulated sugar.
   Continue whipping until the mixture is glossy and holds stiff peaks.
4. Sprinkle the mixture with cream of tartar, cornstarch, vinegar, and vanilla.
   Fold gently to combine.
5. On a parchment-lined baking sheet, spoon out the meringue mixture.
   Shape it into a circle, making a well in the center.
6. Slide the tray into the oven.
   Bake for 1 hour 30 minutes.
7. After baking, turn off the oven.
   Leave the pavlova inside until it cools completely.
8. For the topping, whip the chilled coconut cream until soft peaks form.
   You want a smooth and creamy texture.
9. Pile the whipped coconut cream into the cooled pavlova’s center.
10. Crown your pavlova with the fresh summer berries.
    Spread them evenly.

Pro Tips

1. Aquafaba can be a little unpredictable.
   Ensure you have no trace of oil or grease in your mixing bowl for the best results.
2. Store-bought coconut cream works best when chilled overnight.
   The consistency turns out much better.
3. When baking, keep an eye on your pavlova.
   If it starts to color, reduce the oven temperature.

Serving Suggestions

• Cut the pavlova into wedges.
  Serve on individual plates.
• Drizzle with a light berry coulis or passion fruit pulp for added zest.
• Accompany your slice with a scoop of dairy-free vanilla ice cream or a dash of almond milk for a richer taste.

in conclusion

Diving into a slice of Egg-free pavlova with summer berries is like catching the essence of summer on a plate. The tangy, juicy berries paired with the melt-in-your-mouth pavlova base is a symphony of flavors and textures. At AH7, our mission is to pave the way for health and taste to walk hand in hand. This recipe is a testament to that commitment. If you ever thought egg-free means compromise, this pavlova will prove you delightfully wrong. Get baking, and let this dessert set a new standard in your kitchen. Health and taste, harmoniously united in every bite. Revel in the deliciousness and remember – dessert is more than a course; it’s a statement!

Egg-free pavlova with summer berries

Egg-free pavlova with summer berries is a game-changer in the dessert world. This light, crisp, and creamy dessert will sweep you off your feet, bursting with luscious seasonal berries. If you’re wondering how to make an impeccable pavlova without eggs, you’re in the right place!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Nutritions

Nutrition Facts

Egg-free pavlova with summer berries

Amount per Serving

Calories

320

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

10

g

63

%

Sodium

 

10

mg

0

%

Fiber

 

2

g

8

%

Sugar

 

40

g

44

%

Protein

 

2

g

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chickpea brine aquafaba from a 15-ounce can: 1 cup (240 ml)
• Fine granulated sugar: 1 and 1/2 cups 300g
• Cream of tartar: 1/2 teaspoon
• Cornstarch: 2 teaspoons
• White wine vinegar: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Fresh summer berries like strawberries, blueberries, raspberries: 2 cups (300g)
• Coconut cream chilled: 14 ounces (400 ml)

Instructions

• Preheat your oven to 250°F (130°C).
• Keep the rack in the center.
• Pour the chickpea brine (aquafaba) into a clean, dry bowl.
• Start whipping until soft peaks form.
• Gradually add the granulated sugar.
• Continue whipping until the mixture is glossy and holds stiff peaks.
• Sprinkle the mixture with cream of tartar, cornstarch, vinegar, and vanilla.
• Fold gently to combine.
• On a parchment-lined baking sheet, spoon out the meringue mixture.
• Shape it into a circle, making a well in the center.
• Slide the tray into the oven.
• Bake for 1 hour 30 minutes.
• After baking, turn off the oven.
• Leave the pavlova inside until it cools completely.
• For the topping, whip the chilled coconut cream until soft peaks form.
• You want a smooth and creamy texture.
• Pile the whipped coconut cream into the cooled pavlova’s center.
• Crown your pavlova with the fresh summer berries.
• Spread them evenly.

Notes

Aquafaba can be a little unpredictable.
Ensure you have no trace of oil or grease in your mixing bowl for the best results.
Store-bought coconut cream works best when chilled overnight.
The consistency turns out much better.
When baking, keep an eye on your pavlova.
If it starts to color, reduce the oven temperature.

Cut the pavlova into wedges.
Serve on individual plates.
Drizzle with a light berry coulis or passion fruit pulp for added zest.
Accompany your slice with a scoop of dairy-free vanilla ice cream or a dash of almond milk for a richer taste.