These are great puddings – I’ve made 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 as you can buy Aquafaba 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.
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 candied orange peel.
Vegan Pavlova with Triple Sec Oranges
Ingredients
- 3/4 Cups Aquafaba
- 1/2 tsp Cream of Tartar
- 2/3 Cup Caster Sugar
- 1/2 Orange sliced for each pavlova plus 1 tsp Caster Sugar
- 1/2 tbsp Orange Peel, sliced per pavlova
- 250 ml Cold Coconut Cream
Instructions
- Make the meringue by putting the Aquafaba in a bowl and whisk until you get soft peaks - 5 minutes. Add the Cream of Tartar and whisk for another minute. Slowly add the sugar 1 tsp at a time and keep whisking/mixing until firm peaks form - this takes 5 minutes. Then whip for another 2 minutes.
- 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.
- Pipe your meringues on a baking sheet lined with parchment and put them in an oven at 90°C 180°F for 1.5 hours. Don't peek! After 1.5 hours turn the heat off and leave in the oven for 1 to 1.5 more hours. They will peel off the parchment nicely.
- 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. Chop the peel, and put it in a warm frying pan with the sugar and a splash of water to stop it from sticking. Cook until the peel gets a bit of colour and the sugar melts. Leave to cool on baking parchment.
- Whip the cold Coconut Cream (if must be cold, or it won't form peaks) until you get soft peaks (or use Oatley Whipping cream). 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.
- When you're ready for pudding simply put a meringue on each plate, load it with whipped coconut cream and top it with oranges. Dribble a bit of the liquid over the oranges. Serve immediately.
Here are some other pudding ideas to try.
