Egg-free pavlova with summer berries
Time to make: 1 hr 40 mins , plus 2 hours - overnight cooling time
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, chilled overnight
pinch cream of tartar
¾ cup caster sugar
1 tablespoon vanilla bean paste
1 tablespoon xanthan gum (see tips)
2 teaspoons chia seeds
700g unsweetened yoghurt (we used The Collective Skyr)
3½ cups fresh mixed berries
pulp of 3 passionfruit
fresh mint, to garnish
Total fat 2g
Saturated fat 1g
Dietary fibre 3g
1 Preheat oven to 150°C. Line three baking trays with baking paper. Mark out a 15cm circle on each sheet. Drain chickpeas and reserve the liquid (aquafaba). Set chickpeas aside (see tips).
2 In a large bowl, place aquafaba and cream of tartar and beat with an electric beater until soft peaks form. Gradually add caster sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until mixture is thick and glossy. Beat in vanilla and xanthan. With a large metal spoon gently fold through chia seeds.
3 Spoon mixture evenly onto circles on prepared trays. Place in oven for 2 minutes then reduce heat to 120°C and bake for 1 hour and 10 minutes, or until crisp. Turn oven off and leave meringues to cool in oven, with door slightly ajar.
4 Onto a serving dish, place a cooled pavlova disc and spread with ¹/³ of the yoghurt. Scatter with ¹/³ of the berries. Repeat with remaining pavlova discs, yoghurt and berries. Drizzle pav with passionfruit pulp and garnish with mint. Serve.
Make it vegan: Use vegan yoghurt and check cream of tartar, xanthan and vanilla are vegan.