Plant-Based Pavlova

RatingDifficultyAdvanced
Prep Time30 minsCook Time5 hrs 15 minsTotal Time5 hrs 45 mins
For the Pavlova:
 400 g can chickpeas (using only the canning liquid for this recipe)
 1 cup caster sugar (220g)
 1 tbsp cornflour
For the Passionfruit Cream Cheese Frosting:
 5 tbsp passion fruit pulp
 175 g Dairy Free Down Under cream cheese softened
 40 g butter, softened
 1 cup icing sugar sifted
To Serve:
 1 mango
 Pistachios
 Flaked almonds
1

Drain the chickpeas, reserving the canning liquid into an airtight container.

2

Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.

3

Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.

4

Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.

5

Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.

6

Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.

7

Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.

8

To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

9

The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!

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Ingredients

For the Pavlova:
 400 g can chickpeas (using only the canning liquid for this recipe)
 1 cup caster sugar (220g)
 1 tbsp cornflour
For the Passionfruit Cream Cheese Frosting:
 5 tbsp passion fruit pulp
 175 g Dairy Free Down Under cream cheese softened
 40 g butter, softened
 1 cup icing sugar sifted
To Serve:
 1 mango
 Pistachios
 Flaked almonds

Directions

1

Drain the chickpeas, reserving the canning liquid into an airtight container.

2

Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.

3

Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.

4

Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.

5

Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.

6

Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.

7

Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.

8

To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

9

The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!

Plant-Based Pavlova
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