Mouthwatering Vegan New Zealand Pavlova Tower with Passion Fruit Glaze and Fresh Berries

Allergens

None

Ingredients

• 1 cup aquafaba (liquid from a can of chickpeas)
• 1/2 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 tablespoons passion fruit pulp
• 3 cups mixed fresh berries (strawberries, blueberries, raspberries, and blackberries)
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean bowl, whip aquafaba and cream of tartar until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks are formed.
3. Gently fold in vanilla extract into the meringue mixture.
4. Using a piping bag with a star shaped nozzle, pipe 4 large meringue stars onto the parchment paper, evenly spaced apart.
5. Bake for 1 hour and 30 minutes or until the meringues are dry and crisp. Turn off the oven and let them cool inside with the door ajar.
6. In a small bowl, whisk passion fruit pulp with 2 tablespoons of powdered sugar to create a glaze. Set aside.
7. Assemble the Pavlova Tower by placing one meringue star on a serving plate and spreading half of the passion fruit glaze evenly over it. Layer fresh berries on top, followed by another meringue star and the remaining glaze. Finish with the final meringue layer and garnish with fresh berries and mint leaves.
8. Serve immediately and enjoy this sensational vegan New Zealand Pavlova Tower!

Chef’s Insight

The use of aquafaba as a meringue base is a game-changer for vegan desserts, providing a light and airy texture that mimics traditional egg-based meringues.

Notes

This recipe is perfect for special occasions, dinner parties, or as a centerpiece dessert at any gathering.