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Vegan pavlova wreath

Vegan pavlova wreath


This stunning dessert has amazing texture and flavour – and it’s vegan too

  • Feeds 12 Feeds 12
  • Ready in 3 hours 30 minutes

Each serving contains

  • Energy
    505kj 120kcal
  • Fat
    Med 10%
  • Saturates
    High 20%
  • Sugar
    Med 11%
  • Salt
    Low 0%

% of adult’s reference intake | Carbohydrates per serving : 14g

Bring Co-op to your front door

Big Bag Option


  • 130ml liquid from a can of Co-op chick peas (save the chickpeas to use in another recipe – search ‘chick peas’ at coop.co.uk/recipes for inspiration)
  • ¼ tsp cream of tartar
  • 125g Fairtrade caster sugar, plus 1 tbsp
  • 270ml vegan double cream alternative
  • 1 tsp vanilla extract
  • 300g mixed berries, to decorate
  • Mint leaves, to decorate
  • 1 tsp Fairtrade icing sugar


  1. Add the chick pea liquid (this is sometimes known as ‘aquafaba’) to a saucepan over a medium heat and simmer for 6-7 mins, stirring often, until reduced by a third – you should have roughly 85ml of liquid left over
  2. Transfer to a bowl to cool completely – the liquid will thicken to a gel-like consistency
  3. Preheat the oven to 150°C/fan 130°C/gas 2
  4. Add the cooled chick pea liquid to the clean bowl of a stand mixer along with the cream of tartar
  5. Using the whisk attachment, beat on a medium speed until the liquid becomes thick and soft peaks start to form – about 3-4 mins
  6. If you don’t have a stand mixer, use an electric hand whisk, though it will take slightly longer
  7. Start adding the caster sugar, 2 tbsp at a time, continuing to beat and only adding more once the sugar has dissolved
  8. This should take about 8 mins in total
  9. Continue to whisk for a further minute, by which point the meringue should be thick and glossy
  10. Measure a piece of greaseproof paper to fit onto a large baking tray
  11. Draw a 20cm-diameter circle on the paper, then a 10cm-diameter circle in the centre of it
  12. Flip the paper over so the markings are on the underside and fix onto the baking tray using a small blob of the meringue on each corner
  13. Spoon blobs of the meringue mixture in between the two pencil rings to create a wreath shape
  14. Press down gently to create an indentation in each blob using the back of the spoon
  15. Put the meringue in the oven and reduce the temperature to 140°C/fan 120°C/gas 1
  16. Bake for 1 hour 30 mins, then turn the oven off and leave the meringue in it overnight
  17. When you’re ready to build the pavlova, add the cream alternative to a large bowl along with the remaining caster sugar and vanilla extract, and beat until soft peaks form
  18. Spoon the cream into the indentations of the meringue wreath, then scatter over the berries, garnish with the mint and dust with the icing sugar to serve