Luxurious Vegan Nordic Forest Berry Pavlova with Aquafaba Meringue
Discover this exquisite vegan Nordic Forest Berry Pavlova recipe with a light and airy aquafaba meringue, silky coconut cream, and fresh berries. Enjoy a cinematic dessert experience that's both elegant and flavorful!
Allergens
Nuts, Soy (in aquafaba)
Ingredients
- 1. 1 cup raw cashews, soaked overnight 2. 1/4 cup unsweetened almond milk 3. 1/2 cup canned coconut cream 4. 1 tbsp maple syrup 5. 1 tsp pure vanilla extract 6. 2 cups mixed fresh berries (raspberries, blueberries, blackberries, and strawberries) 7. 1/4 cup aquafaba (liquid from a can of chickpeas) 8. 1/2 cup granulated sugar 9. Pinch of salt 10. Fresh mint leaves for garnish
Instructions
- Drain and rinse the cashews, then combine them with almond milk in a high speed blender. Blend until smooth and creamy. Set aside.
- In a separate bowl, combine coconut cream, maple syrup, and vanilla extract. Whisk together until smooth and fluffy. Refrigerate until needed.
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat aquafaba using an electric mixer until soft peaks form. Gradually add sugar and a pinch of salt, continuing to beat until stiff peaks form.
- Spoon the aquafaba meringue onto the lined baking sheet, shaping into a circle with a hollow center. Bake for 1 hour and 30 minutes, then turn off the oven and let it cool completely with the door closed.
- To assemble, place the meringue on a serving plate. Top with a generous layer of the cashew cream, followed by a colorful arrangement of fresh berries. Drizzle with additional coconut cream if desired.
- Garnish with fresh mint leaves and serve immediately.
Chef’s Insight
The aquafaba meringue adds a unique texture to this dessert, while the combination of flavors and textures makes it irresistible.
Notes
Be sure to use fresh berries for the best flavor and texture.