Vegan Smashed Pavlova with Cherries and Raspberries
One of my favourite summer sweet treats. Vegan smashed Pavlova cups.
Prep Time: 15 mins
Cook Time: 2 hrs
1 cup aquafaba (liquid from one can of chickpeas), chilled in the fridge for 2 hrs
1 cup icing sugar or to taste
1 tablespoon corn starch
1 teaspoon vanilla bean paste
2 cups coconut dairy-free yogurt
fruits and berries of your choice (I used cherries, raspberries and strawberries)
Preheat oven to 120°C and line a baking tray with parchment paper.
Place aquafaba into a bowl of stand mixer and beat until you have soft peaks. Slowly mix in sugar and continue beating until all the sugar has been dissolved. Mix in corn starch and vanilla bean paste. Using a piping bag, form meringue mixture into even nests about 10 cm in diameter. Bake the meringues for two hours. Do not open the oven during this time. Turn off the heat and leave the oven shut for at least a few hours or overnight until meringues have completely cooled.
To assemble, break each meringue nest into bite size pieces. Divide meringue pieces among serving glasses, layering with coconut yogurt, fruit and berries. Serve and enjoy immediately.