Egg-free pavlova with summer berries
Time to make: 1 hr 40 mins , plus 2 hours - overnight cooling time
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, chilled overnight
- pinch cream of tartar
- ¾ cup caster sugar
- 1 tablespoon vanilla bean paste
- 1 tablespoon xanthan gum (see tips)
- 2 teaspoons chia seeds
- 700g unsweetened yoghurt (we used The Collective Skyr)
- 3½ cups fresh mixed berries
- pulp of 3 passionfruit
- fresh mint, to garnish
Total fat 2g
Saturated fat 1g
Dietary fibre 3g
1 Preheat oven to 150°C. Line three baking trays with baking paper. Mark out a 15cm circle on each sheet. Drain chickpeas and reserve the liquid (aquafaba). Set chickpeas aside (see tips).
2 In a large bowl, place aquafaba and cream of tartar and beat with an electric beater until soft peaks form. Gradually add caster sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until mixture is thick and glossy. Beat in vanilla and xanthan. With a large metal spoon gently fold through chia seeds.
3 Spoon mixture evenly onto circles on prepared trays. Place in oven for 2 minutes then reduce heat to 120°C and bake for 1 hour and 10 minutes, or until crisp. Turn oven off and leave meringues to cool in oven, with door slightly ajar.
4 Onto a serving dish, place a cooled pavlova disc and spread with ¹/³ of the yoghurt. Scatter with ¹/³ of the berries. Repeat with remaining pavlova discs, yoghurt and berries. Drizzle pav with passionfruit pulp and garnish with mint. Serve.
Make it vegan: Use vegan yoghurt and check cream of tartar, xanthan and vanilla are vegan.
- For our desserts we normally set a limit on free sugars. But pavlova and meringue are always going to be higher in free sugars, there’s no way around it. So, keep that in mind and save these for a special occasion.
- If you would normally use ¾ of a 300ml bottle of cream, whipped, as your pavlova topping, you’d have a whopping 11g sat fat per serve. Slash the saturated fat by using a low-fat Icelandic yoghurt or a low-fat thick Greek-style yoghurt.
- Xanthan gum can be found in the gluten-free section of most supermarkets.
- Keep leftover chickpeas in the fridge to use in a salad or hummus later.
- Meringues will spread and be flatter than egg pavlova but are still delicious and stackable. Assembled pav needs to be eaten within a couple of hours.
- Humidity can affect results. If it crumbles, turn your pav into an Eton mess by layering broken meringue, fruit and yoghurt in a decorative glass.