Serves 10 (or 5 if double-layered) Preparation: 20 mins prep (plus 3 hours oven/cooling time)
Other Sweets:
 Meringue nests with whipped coconut cream and fresh summer berries
 Dairy-Free White Chocolate Bites
 Carob Fudge Balls
 Chocolate cookies
 Chocolate Brownies
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Pavlova
A delicious cruelty-free version of this iconic light and airy Australian dessert.
Ingredients
- 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
Directions
- Preheat conventional oven to 130 degrees C (adjust lower for fan forced).
- In a small bowl, mix egg replacer and pectin thoroughly.
- When mixed, add to a mixing bowl with the cold water and mix on high speed for 5 minutes.
- 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.
- 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).
- Bake for 2 hours.
- 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.
- Once cool, top with dairy-free whipped cream and add second layer if desired.
- Top with fresh strawberries and serve immediately.
Variation
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