Vegan Aquafaba Pavlova with Zesty Lime Curd & Fresh Fruit
3 hours 40 minutes
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About Vegan Aquafaba Pavlova with Zesty Lime Curd & Fresh Fruit
Imagine biting into a cloud of crisp meringue, yielding to a soft, marshmallowy center. This vegan pavlova is a dream come true, a plant-based twist on the classic French dessert that's both elegant and surprisingly easy to make.Aquafaba, the magical brine from chickpeas, replaces eggs to create the airy meringue base. A vibrant, sugar-free vegan lime curd adds a tangy kick, perfectly balancing the sweetness.Crowned with a medley of fresh fruit, this showstopping pavlova is the perfect centerpiece for any celebration. Prepare to impress!
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Recipe Time & More
Prep40 minutes
Cook3 hours
Total3 hours 40 minutes
Ingredients
For the Pavlova
- 6 Tbsp Aquafaba (liquid from canned chickpeas)
- ¾ cup Superfine Sugar
- 1 ½ tsp Salt or to taste
- 1 tsp Wine Vinegar white
- 1 tsp Vanilla Extract
For the Vegan Lime Curd
- 1 can Full-Fat Coconut Milk
- ½ Lime juiced
- 2 Limes zested
- ¼ cup Stevia
- ¼ cup Corn Flour
- 2 drops Food Coloring (optional, for a brighter color), yellow
- 1 ½ tsp Salt or to taste
- 1 tsp Natural Butter Extract
For the Topping
- Fruit (mango, cherry, fresh, kiwi, or any fruit of your choice), orange, strawberry
Instructions
- Preheat oven to 200°F (93°C). This low temperature ensures a crisp meringue with a soft interior.
- In a large, clean bowl, combine the aquafaba and salt. Whisk on medium-high speed until soft peaks form. The bowl and whisk must be completely free of grease for the aquafaba to whip properly.
- Gradually add the superfine sugar, 1 tablespoon at a time, whisking constantly until fully incorporated and the meringue is glossy and holds stiff peaks. Adding the sugar gradually ensures it dissolves completely.
- Whisk in the white wine vinegar and vanilla extract. The vinegar helps stabilize the meringue.
- Line a baking sheet with parchment paper. Spoon the meringue onto the prepared baking sheet, shaping it into individual pavlovas or one large pavlova.
- Bake for 2-2 ½ hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven to prevent cracking.
- In a small bowl, whisk together the stevia, cornstarch, salt, and ¼ cup of the coconut milk until smooth.
- In a double boiler or heatproof bowl set over a saucepan of simmering water, combine the remaining coconut milk, lime juice, and lime zest. Heat, stirring occasionally, until warmed through.
- Slowly whisk the cornstarch mixture into the coconut milk mixture in the double boiler. Continue whisking constantly until the curd thickens enough to coat the back of a spoon.
- Remove from heat and stir in the butter extract and yellow food coloring (if using).
- Strain the lime curd through a fine-mesh sieve to remove any lumps. Refrigerate until chilled and thickened.
- Prepare the fresh fruit by washing, peeling (if necessary), and slicing or chopping into bite-sized pieces.
- To assemble, place the cooled pavlovas on serving plates. Top with a generous dollop of chilled lime curd and arrange the fresh fruit attractively over the curd.
Recipe Notes
Good To Know
- To make chickpea brine (aquafaba), pressure cook 200g of chickpeas with 3 cups of water for 7-8 whistles.
- For extra meringue stability, reduce the aquafaba by simmering until slightly syrupy before whipping.
- Enhance the lime curd with a pinch of turmeric for color and a touch of sea salt for tanginess.
- Spread the lime curd just before serving to prevent the pavlova from softening.
- Consider toasted coconut flakes or edible flowers as additional toppings.
Expert Tips
- Use a clean, grease-free bowl and whisk for whipping the aquafaba to ensure stiff peaks.
- Don't overmix the pavlova batter; fold ingredients gently to maintain a light and airy texture.
- For a crisp pavlova, bake at a low temperature for a longer duration, then let it cool completely in the oven.
Storage Instructions
- Pavlova is best served fresh. If storing, keep the meringue base separate from the toppings and store in an airtight container at room temperature for up to 2 days. Assemble just before serving.
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 46gProtein: 1gSodium: 1710mgFiber: 2gSugar: 40g
divya jain
Articles: 38
4 Comments
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This looks so tasty! Thank you.
This looks so tasty! Thank you.
This looks divine! Can’t wait to make it.
Looks so yummy! Excited to make it.