mini vegan pavlovas with coconut cream and passionfruit curd
 
Prep time
Cook time
Total time
 
These delicious Mini Vegan Pavlovas are a simple and sophisticated dessert. Airy meringue nests are topped with fluffy coconut whip and a silky passionfruit curd.
Author:
Recipe type: Pastry
Serves: 12
Ingredients
  • *for the mini pavlovas*
  • 2 cups aquafaba, cooked down and reduced to 1 cup of liquid
  • 1½ cups granulated sugar
  • ½ tsp corn starch
  • ½ tsp vanilla bean paste
  • *for the passionfruit curd*
  • 3 fresh passionfruits
  • ½ cup granulated sugar
  • ¼ cup nondairy milk (I used almond)
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegan butter
  • *for the coconut cream*
  • 1 can coconut cream, chilled overnight
  • 2-3 tbsp powdered sugar
Instructions
  1. First, place the can of coconut cream in the fridge so it can chill and solidify, at least overnight.
  2. Next, make the reduced aquafaba. This will also have to sit in the fridge overnight before it's ready.
  3. Pour ~2 cups of aquafaba in a small pot, and heat over medium. Bring to a simmer, and slowly reduce until it is down to 1 cup of liquid. Pour into an airtight jar, and chill overnight.
  4. The next day, you can prepare the meringue.
  5. Preheat oven to 250F.
  6. Pour the prepared aquafaba in the bowl of a stand mixer fitted with the whisk, and mix in the corn starch.
  7. Beat the mixture on low-medium until it starts to look foamy, then increase speed to high until it starts to look thick and fluffy. Add in the sugar a spoonful at a time until it has all been incorporated. Finally, mix in the vanilla bean paste. Mixture should be extremely fluffy, stiff, thick, and glossy like marshmallow.
  8. Prepare two baking sheets with parchment or silicone liners. Using a spoon, create 6 meringue nests on each sheet. Keep in mind that they will spread and flatten as they bake, so make them relatively small and tall!
  9. Bake pavlova meringues in preheated oven for about 40-45 minutes. Turn the oven off, crack open the oven door, and allow the pavlovas to finish cooling.
  10. While the pavlovas bake, you can prepare the passionfruit curd. Combine the pulp of the passionfruit with the sugar and milk in a small saucepan. Heat on medium.
  11. In a small bowl, whisk together the water and cornstarch until smooth. Add this mixture to the passionfruit.
  12. Heat, whisking often, until mixture starts to bubble and thicken. Remove from heat and stir in the vegan butter. Set aside to cool slightly before topping the pavlovas.
  13. Right before serving, make the coconut whipped cream. Carefully open the chilled can of coconut cream, and use a spoon to remove the solids, adding them to a bowl. Discard the remaining liquid.
  14. Using a hand mixer or stand mixer with a whisk, beat the coconut until smooth and creamy. Add in the powdered sugar, and beat until fluffy like whipped cream.
  15. Note that the pavlovas will start to melt and get soggy after the toppings have been on for a while, so don't top them until right before serving.
  16. Top each meringue nest with the whipped cream, and dollop on some passionfruit curd. You can garnish with fresh berries if you like. Enjoy!!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2019/10/mini-vegan-pavlovas/