Vegan Pavlova with a Boozy Cherry Sauce | Vegan Food & Living

Pavlova with a Boozy Cherry Sauce

Pavlova with a Boozy Cherry Sauce

This delightfully summery vegan pavlova has all the best flavours of the season as it's topped with fresh berries, cherries, almonds and thyme leaves and coconut cream.

Total Time: Prep Time 30 minutes | Cook Time 1 hour

Calories: -3

Servings: 6

Total Time: Prep Time 30 minutes | Cook Time 1 hour

Calories: -3

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the meringue
  • 66.666666666667 66.666666666667 g tinned chickpeas
  • 25 25 g golden caster sugar
  • 0.041666666666667 0.041666666666667 tsp cream of tartar
  • For the whipped coconut cream
  • 0.33333333333333 0.33333333333333 400g tins of full-fat coconut milk (chilled overnight)
  • 0.66666666666667 0.66666666666667 Tbsp icing sugar
  • For the boozy cherry sauce
  • 66.666666666667 66.666666666667 g tinned cherries in syrup
  • 16.666666666667 16.666666666667 ml Amaretto
  • 0.33333333333333 0.33333333333333 thyme sprigs
  • 0.16666666666667 0.16666666666667 tsp cinnamon powder
  • Toppings
  • fresh cherries
  • raspberries
  • toasted almonds
  • thyme

Method

  1. Firstly, make the meringue. Preheat the oven to 150°C/Gas Mark 3 and drain the chickpeas, reserving the chickpea water; this is the egg substitute! You can use the chickpeas for another recipe.

  2. Add the cream of tartar and, using an electric whisk, whip to soft peaks.

  3. Add the sugar, a tablespoon at a time and whisk until fully incorporated and smooth and glossy.

  4. Pour half of the mixture onto a lined baking tray to make two separate discs until around 5cm (2in) high and one slightly smaller than the other. Transfer to the oven and immediately turn down to 100°C/Gas Mark 1. Bake for 1 hour, then turn off the oven and leave overnight.

  5. To make the boozy cherry sauce, empty the tin of cherries into a small pan with the Amaretto, thyme and cinnamon and heat until it becomes thick and sticky. Allow to cool, then blend and pass through a sieve.

  6. For the whipped cream, remove the coconut milk from the fridge (the water should have separated from the cream; if it hasn’t you may not have full-fat coconut milk) and tip the whole contents of the tin into a cold, clean metal bowl. Whisk the cream until light and fluffy and add the icing sugar. Whisk until incorporated and keep in the fridge until use.

  7. Place half the cream and cherry sauce on the larger meringue, place the second meringue disc on top, then spread with cream, the rest of the sauce and top with the fresh berries, cherries, almonds and a scattering of thyme leaves.

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