
Vegan pavlova wreath
https://www.coop.co.uk/recipes/vegan-pavlova-wreath
This stunning dessert has amazing texture and flavour – and it’s vegan too
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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Ingredients
- 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
Method
- 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
- Transfer to a bowl to cool completely – the liquid will thicken to a gel-like consistency
- Preheat the oven to 150°C/fan 130°C/gas 2
- Add the cooled chick pea liquid to the clean bowl of a stand mixer along with the cream of tartar
- Using the whisk attachment, beat on a medium speed until the liquid becomes thick and soft peaks start to form – about 3-4 mins
- If you don’t have a stand mixer, use an electric hand whisk, though it will take slightly longer
- Start adding the caster sugar, 2 tbsp at a time, continuing to beat and only adding more once the sugar has dissolved
- This should take about 8 mins in total
- Continue to whisk for a further minute, by which point the meringue should be thick and glossy
- Measure a piece of greaseproof paper to fit onto a large baking tray
- Draw a 20cm-diameter circle on the paper, then a 10cm-diameter circle in the centre of it
- 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
- Spoon blobs of the meringue mixture in between the two pencil rings to create a wreath shape
- Press down gently to create an indentation in each blob using the back of the spoon
- Put the meringue in the oven and reduce the temperature to 140°C/fan 120°C/gas 1
- Bake for 1 hour 30 mins, then turn the oven off and leave the meringue in it overnight
- 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
- 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