Serves 10 (or 5 if double-layered)

Preparation: 20 mins prep (plus 3 hours oven/cooling time)

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A delicious cruelty-free version of this iconic light and airy Australian dessert.


  • 90g egg replacer - try Orgran No Egg
  • 1/2 tsp pectin
  • 1 cup cold water
  • 1 tsp vanilla
  • 125g pure icing sugar
  • 1 tbs brown sugar
  • Dairy-free whipped cream - try Soyatoo whip
  • Fresh strawberries for decoration


  1. Preheat conventional oven to 130 degrees C (adjust lower for fan forced).
  2. In a small bowl, mix egg replacer and pectin thoroughly.
  3. When mixed, add to a mixing bowl with the cold water and mix on high speed for 5 minutes.
  4. One tablespoon at a time, add icing sugar, brown sugar and vanilla, and continue mixing on high speed ofr a further 5 minutes. The foam will increase in volume.
  5. Spoon or pipe mixture into desired shape on a baking tray lined in baking paper. You can make one large single level pavlova, or up to 10 small, which you could use to make 5 small double layer pavlovas (as pictured).
  6. Bake for 2 hours.
  7. After 2 hours, turn the oven off without opening the door and allow the pavlovas to dry out further by remaining in the oven until cool.
  8. Once cool, top with dairy-free whipped cream and add second layer if desired.
  9. Top with fresh strawberries and serve immediately.


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