Ingredients
SERVES: 4
Meringues
Filling
Topping (see tip)
Method
- Preheat the oven to 150ºC, and cut baking paper to line two baking trays. Draw a 20cm circle in the middle of each sheet and reverse (this will indicate where to place your meringue mixture, while avoiding getting any ink on it).
- Drain the aquafaba from your can of chickpeas into a large bowl, beat it on high speed with an electric whisk for 1-2 minutes, then add the cream of tartar. Continue to beat for another 5-8 minutes until stiff peaks form, gradually adding the caster sugar one spoon at a time.
- Add the vanilla bean paste and cornflour towards the end, and lastly, mix in the xanthan gum; this will harden your meringue quickly to form a sticky marshmallow texture.
- Divide the meringue mixture between the two sheets of baking paper, using a spatula to sculpt them into the circles.
- Bake for 20 minutes, then reduce heat to 120ºC and bake for a further 1 hour and 45 minutes.
- Remove from the oven and allow to cool for 20 minutes.
- While your meringues are cooling, prepare the topping and filling. Chop up your fruit, spoon in the passionfruit pulp, combine with the sprigs of fresh mint, and set aside. Now whisk together the filling ingredients for approximately 5 minutes until stiff peaks form. Store the filling and topping in the fridge until ready to assemble (see tip).
- To assemble, place the first meringue on serving plate, cover with half of the filling, then repeat with the second meringue layer. Arrange your cut fruit and mint leaves on top, and serve immediately.
TIPS:
- You can find xanthan gum and cream of tartar in the baking aisle at most supermarkets.
- The pavlova is best eaten soon after assembly, as the cream will soften the meringue over time.
- We recommend having fun and experimenting with different variations of seasonal toppings like figs, apricots, pistachios, pomegranate, mandarins and edible flowers.
Recipe by Bodhi Restaurant Bar for No Meat May.
