FRUIT PAVLOVA
Simple but elegant, pavlova looks like fluffy clouds topped with macerated fruit. In the summer, top the meringue with seasonal berries and in the winter use figs and pomegranates. Make sure to use sugar that has not been filtered through bone char because it’s not vegan. This recipe is gluten-free, nut-free and soy-free.
Serves: 6 PAVLOVAS
2/3 cup (160 mL) aquafaba 1/4 cup (60 mL) granulated sugar
1/4 tsp (1 mL) cream of tartar 2 tsp (10 mL) vanilla extract
ASSEMBLY
3 cups (750 mL) mixed berries, such as hulled strawberries, blueberries, raspberries and blackberries
2 tbsp (30 mL) granulated sugar
Coconut whip (see recipe above at right)
1. Preheat oven to 200 F (100 C). Line two rimmed baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with wire whisk attachment, place aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Increase speed to medium and beat for 2 minutes. Increase to highest speed and beat mixture until fluffy and peaks form,
4 to 6 minutes.
3. You should be able to turn the bowl upside down without the meringue budging.
4. Drop about 1/2 cup (125 mL) meringue onto prepared baking sheet. Swirl it around with the back of a spoon so it forms a nest. (You can also do this with a piping bag if you want your pavlovas to be less rustic looking.)
5. Repeat to make 6 nests, spacing at least 2 to 3 inches
(5 to 7.5 cm) apart.
6. Bake in preheated oven with one pan on right side of upper shelf, the other on left side of lower shelf, for 45 minutes.
7. Switch pans, then bake for another 45 minutes, until pavlovas are dull and have a solid crust on top. Turn off heat and leave in the oven overnight to set.
8. Meanwhile, place fruit in a large bowl and sprinkle sugar over top. Stir well, cover and transfer to fridge overnight.
9. Remove pavlovas from oven. Place on plates and top with fresh fruit and a dollop of whip.