Pavlova Végane

Pavlova Végane is a light and airy plant-based take on the classic meringue dessert, featuring a crispy almond crust and a fluffy aquafaba topping. Topped with fresh fruits and a drizzle of agave syrup, this dessert is both elegant and deliciously satisfying.

Ingredients

• Aquafaba - 100 ml
• Cream of tartar - 1/4 tsp
• Powdered sugar - 75 g
• Cornstarch - 1 tbsp
• Vanilla extract - 1/2 tsp
• Almond flour - 50 g
• Coconut cream - 100 g
• Fresh fruits (e.g., berries, kiwi) - 100 g
• Agave syrup - 1 tbsp
• Mint leaves - for garnish

Steps

1. Preheat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, whip the aquafaba with the cream of tartar until soft peaks form, about 5-7 minutes.
3. Gradually add the powdered sugar while continuing to whip until stiff peaks form, approximately 5 more minutes.
4. Gently fold in the cornstarch and vanilla extract until well combined.
5. Spoon the aquafaba mixture onto the prepared baking sheet, shaping it into a round disc about 2 cm high, with a slight well in the center.
6. Sprinkle almond flour on top and bake for 1 hour, then turn off the oven and let the pavlova cool inside for at least 30 minutes.
7. While the pavlova cools, whip the coconut cream until fluffy.
8. Once the pavlova is cool, carefully transfer it to a serving plate and top with whipped coconut cream and fresh fruits.
9. Drizzle with agave syrup and garnish with mint leaves before serving.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 15 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in saturated fat and cholesterol-free.
• Contains antioxidants from fresh fruits.

Tags