This is the kind of dessert I make for a celebration. Not because it’s actually that complicated, but it just requires a couple of hours cooking, has an element of risk and offers huge satisfaction on completion. You can of course adorn your crowns with whatever seasonal fruits take your fancy. I use coconut yogurt that I whip, as I like the contrast between the sweet meringue and the cool yogurt. You can add other things such as nuts and chocolate drizzles, whatever takes your fancy. It’s the ultimate Triumph in Vegan desserts, mastering the Aquafaba Meringue.
- Serves:8
Ingredients
Meringue
1 tin of chickpeas, drained and liquid (aquafaba) reserved
½ cup caster sugar
½ tsp cream of tartar
Spiced Orange Syrup
½ cup orange juice pushed through a sieve from about 2-3 oranges
1/2 cup caster sugar
1 cinnamon stick
6 cardamom pods
Whipped coconut yogurt
Coconut yogurt
2 tsp maple syrup
1 tsp vanilla bean paste
To serve
Orange slices from about 4 oranges, blood or blush if in season.
Instructions
Pre heat the oven to 110°C
Line 2 baking trays with baking paper.
In a free standing mixer, or hand mixer add the cream of tartar and aquafaba. Turn on high and whip for about 4-6 minutes until stiff peaks have formed.
Add in the caster sugar 1 tbsp. at a time for a further 5 minutes, all the while whisking. It should be very stiff.
I made one large Pavlova, but you can place large dollops or shaped discs on the paper. If you are making on large one, divide in two and form into rough rounds, a few inches in height.
Place in the oven for 2.5 hours . When the time is up, turn the oven off, and leave the door on a jar and let the meringue cool in the oven.
Whilst this is happening, add all the ingredients for the syrup to a small pan and simmer gentle for about 5 minutes, until reduced by about a 1/3. Take off the heat and set aside to cool and infuse.
In a free standing or with a hand whisk, add the coconut yogurt ad whip until quite stiff, gradually add the maple and vanilla, set aside.
When the syrup is cooled, pour into a small jug, through a sieve.
When you’re ready to serve and eat, take your meringue gentle off the baking paper, top with coconut yogurt, orange slices and drizzle with the syrup. Add a few mint leaves for freshness.
Serve and eat immediately.
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