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Vegan pavlova with cardamom and pineapple

We whipped out a favourite from the spice drawer to create this sweet and fragrant vegan pavlova with cardamom and pineapple.

SERVES 8 // COOKING TIME 1 hour 40 min

For the vegan pavlova
1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom
For the topping
1 tin coconut cream
1 cup yoghurt
To serve
½ pineapple, peeled and sliced
  cup coconut chunks

1. Place the coconut cream in the freezer to partially solidify.
For the vegan pavlova
1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls on to tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.
For the coconut cream
1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

For the ultimate quick, no-fuss and delicious vegan dessert, you have to try these brownies with cherry sorbet!

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