Summer Fruits Pimm’s Pavlova

Summer Fruits Pimm’s Pavlova

If you ask us, summer doesn’t start until we’ve had our first slice of pavlova! This vegan pavlova recipe contains all the quintessential elements of a summer garden party with its creamy filling, boozy Pimm’s sauce, and a sprinkling of summer berries.

Wondering where to purchase aquafaba to make this vegan pavlova recipe? You can now buy aquafaba in cartons from the supermarket, or if you’re felling thrifty make sure to save the water the next time you open a can of chickpeas.

Total Time: Prep 15 mins plus cooling | Cook 1 hr

Calories: 383

Servings: 8

Total Time: Prep 15 mins plus cooling | Cook 1 hr

Calories: 383

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the meringue:
  • 25 25 ml aquafaba (liquid from tins of chickpeas)
  • 0.0625 0.0625 tsp cream of tartar
  • 33.75 33.75 g caster (superfine) sugar
  • 0.125 0.125 Tbsp cornflour (cornstarch)
  • For the pastry cream:
  • 0.125 0.125 400ml coconut milk
  • 5 5 g granulated sugar a pinch of salt
  • 5 5 g cornflour (cornstarch)
  • 6.25 6.25 g vegan butter
  • 12.5 12.5 ml vanilla plant-based yoghurt
  • For the Pimm's syrup:
  • 31.25 31.25 g strawberry jam
  • 12.5 12.5 ml Pimms
  • To decorate:
  • assortment of summer fruits edible flowers

Method

  1. Preheat the oven to 100°C/Gas Mark ¼.
  2. Whisk the cream of tartar and aquafaba to stiff peaks. Add the sugar 1 tbsp at a time for 1 minute per spoonful to allow the sugar to dissolve. Finally add the sifted cornflour.
  3. Draw two 15-20cm (6-8in) circles on two pieces of greaseproof paper. Spread the meringue mix to the shape of the circles and bake for 1 hour. Do this last thing at night and then leave in the oven to cool overnight, with the oven turned off.
  4. For the pastry cream, bring 300ml (1¼ cups) coconut milk, the sugar and the salt to a boil. Add the remaining coconut milk and the cornflour and whisk for 5 minutes on a medium heat.
  5. Take off the heat and stir in the vegan butter. Cover and leave to cool. When ready to use, whisk through the yoghurt.
  6. For the Pimms syrup, simply blitz the jam and Pimms with a blender, adding more Pimms until the syrup reaches a pouring consistency.
  7. To assemble, place one disk of meringue on a plate and add half of the pastry cream. Place the remaining disk on top and add the remaining pastry cream Drizzle with the Pimms syrup and decorate with fruit and flowers.

Did you know that aquafaba isn’t just for making vegan meringues, you can use it to make everything from churros to marshmallows too! 

Find out how with our pick of the best vegan aquafaba recipes

Written by

Stu Henshall

Stu Henshall

Stu Hensall is the Senior Development Chef for Quorn and Cauldron. and a former contestant on The Great British Bake Off.

www.instagram.com/stuhenshall/

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