Syksyinen pavlova (vegaaninen)
I spotted this recipe while scrolling through the Guardian website and decided to tweak it and make a vegan version. You can’t beat a pavlova, it is such a crowd pleaser and looks fairly impressive, with very little effort. Vegan meringue can be a little tricky, mine have not always been incredibly successful. However I can pass on a few tips. Firstly always whisk the aquafaba for a long time. Unlike regular egg whites, aquafaba seems to need a really good whipping. I usually whip mine on full for 10 to 15 minutes in my Kmix. Secondly, I would suggest adding a stabiliser, such as cream of tartar or corn flour. Next, cook the meringue for a descent amount of time to allow it to fully dry out. Finally I would recommend using the pavlova the day you make it to reduce the chance of it going soft and fill and decorate it at the last moment. As soon as the cream hits the meringue it will begin to soften. If the challenge hasn’t put you off, then definitely give this pavlova a try. Apple cinnamon jam is folded into the cream and it is topped with autumnal fruits, which gives it a lovely flavour, which I am sure you will all enjoy.
2dl/ 200 ml aquafaba
270 g sugar (I used my own vanilla sugar, made by storing a vanilla pod in a jar of regular sugar)
1 tsp cream of tartar or alternatively corn flour (corn starch)
4 dl/ 400 ml plant based whipping cream
6 tbsp of my apple cinnamon jam
mint leaves and autumnal fruit to decorate (I used plums, apples and blackberries)
Preheat the oven to 120 degrees c.
Draw three 20 cm diameter rings on baking paper to line 3 baking trays
Add the aquafaba and cream of tartar to the bowl of a standing mixer and whisk for 10 to 15 minutes until it reaches the stiff peak stage. Continue mixing and add the sugar a tablespoon at a time.
Spoon the mixture onto the prepared baking sheets, to create 3 discs.
Bake in the oven for 1.5 to 2 hours until the meringue is dry and crisp. Remove from the oven and allow to cool.
Meanwhile whisk the cream, until thick. Fold in the apple jam to create a marbled effect.
Take one of the meringue discs and transfer it to your serving plate. carefully top with a third of the apple/ cream mixture. Top this with another meringue disc and another third of the cream. Finally crown with the last meringue disc and the remaining cream.
Decorate with your fruit and mint leaves and serve as soon as possible.