The juicy, contemporary flavors of pineapple, passionfruit, mango, lime, and coconut deliver tropical zest to this pavlova from the Vegan With Chunk cookbook. Often generally known as a technically troublesome dessert, this recipe makes use of aquafaba to realize a fool-proof pavlova.
What you want:
For the meringue:
Non-stick cooking spray
1 cup aquafaba, chilled for 1 hour
⅛ teaspoon salt
1 cup sugar
3 teaspoons vanilla extract
1½ teaspoons xanthan gum
¾ teaspoon cream of tartar
For the coconut whip:
1 (13½-ounce) can coconut cream, chilled
⅓ cup powdered sugar
1 teaspoon extract
Finely grated zest of 1 lime
For the topping:
2 mangoes, sliced thinly
Pulp from 4 giant passionfruit
¼ pineapple, leaves and pores and skin eliminated, cored, and thinly sliced
¼ cup mint leaves
Coconut flakes, for garnish
What you do:
- Preheat oven to 250 levels. Spray a baking tray with non-stick cooking spray and line with parchment paper.
- For the meringue, into bowl of an electrical mixer with a whisk attachment, pour chilled aquafaba. Add salt and beat on excessive pace till smooth peaks type. Scale back pace to medium and progressively add in sugar. As soon as included, add vanilla, xanthan gum, and cream of tartar, and proceed beating till stiff peaks type.
- Onto ready tray, spoon meringue and, utilizing a spatula, form right into a circle about 4 inches excessive. Bake 2½ hours, then flip off warmth and let meringue cool in oven with door ajar.
- For the coconut whip, into bowl of an electrical mixer fitted with a whisk attachment, scoop strong coconut cream, discarding coconut water. Add powdered sugar, vanilla, and lime zest and whip till mild and fluffy. Retailer in fridge till prepared to make use of.
- As soon as meringue has cooled utterly, rigorously take away from tray and switch to a serving platter. Cowl high with coconut whip, then embellish with mango, passionfruit, pineapple, mint, and coconut. Eat instantly.
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