Pavlova

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

Ingredients

Directions

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.

Variation

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