Vegan Pavlova with Triple Sec Oranges

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Vegan Pavlova with Triple Sec Oranges

These are great puddings – I’ve topped our Vegan Pavlova’s with oranges soaked in Triple Sec and topped with candied peel. But if you prefer raspberries, or blackberries just throw them on. Naturally Strawberries are the choice for a summer Vegan Pavlova but Christmas is coming up so I went for Oranges.  Pavlova’s are easier than you’d imagine – especially with Aquafaba around for meringues.  It’s really just a matter of putting it all together in a sensible way.  It’s a great dessert if you are having people around as you can keep the components separate and put it together at the appropriate time.  I’ve used a piping bag with a wide nozzle for these – but if you like just spoon the meringue onto the baking sheet and use the back of the spoon to shape.

Aquafaba Meringues

These are individual Vegan Pavlova’s so if you like you could put a meringue on each plate, top with whipped coconut cream and then present your guests with a range of toppings – stewed rhubarb, fresh berries, oranges, lightly stewed cranberries are all good choices.

For the orange topping, work on half an orange per person, and 1/2 tbsp of orange peel to candie.

Vegan Pavlova with Triple Sec Oranges

Vegan Pavlova's are a wonderful dessert, easy to assemble at the last minute.
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Ingredients
  • Meringue:
  • 3/4 Cup Aquafaba
  • 1/2 tsp Pectin or Cream of Tartar
  • 2/3 cup Caster Sugar
  • 1/2 an Orange, sliced, for each Pavlova plus 1 tsp caster sugar
  • 1/2 Tbsp of Orange Peel, sliced per Pavlova
  • 250 ml Cold Coconut Cream
Directions
Step 1
Make the meringue by putting the Aquafaba in a bowl and whisk until you get soft peaks. Add the Cream of Tartar or Pectin and whisk for another 2-3 minutes. Slowly add the sugar 1 tbsp at a time and keep whisking/mixing until firm peaks form. This can be up to 10 minutes
Step 2
Test the meringue by holding the bowl upside down, the meringue should stay put. If it starts to slide, keep whipping until it doesn’t.
Step 3
Pipe your meringues on a baking sheet lined with parchment and put in an oven at 100°C 200°F for 1.5 hours. Don’t peek!. After 1.5 hours turn the heat off and leave in the oven for 1 more hour. They will peel off the parchment nicely
Step 4
Slice the oranges, pop them in a bowl and add 1 tablespoon Triple Sec per Orange. Leave to soak for at least an hour. The longer they soak the better, so do them while the meringues cook and pop them in the oven. Chop the peel, and put in a warm frying pan with the sugar and a splash of water to stop it sticking. Cook until the peel gets a bit of colour and the sugar melts. Leave to cool on baking parchment
Step 5
Whip the cold Coconut Cream (if must be cold, or it won’t form peaks) until you get soft peaks. If it doesn’t come together add in 1/4 tsp of Cream of Tartar or Pectin. Once it’s whipped pop it straight in the fridge where it will set a bit more
Step 6
When you’re ready for pudding simply put a meringue on each plate, load with whipped coconut cream and top with oranges. Dribble a bit of the liquid over the oranges. Serve immediately.

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