for the meringue base:
- brine from one 15-ounce can of unsalted or low sodium chickpeas , chilled
- 1 cup coconut sugar or xylitol or stevia (if you want a white meringue)
- 2 tsp gluten free cornflour
- 1 tsp white vinegar
for the topping:
- coconut whipped cream
- 2½ cups sliced berries/fresh fruit
- You just have to make sure your coconut sugar is of a fine grind (so use coconut palm sugar, which is naturally finer, or regular coconut sugar ground down to a finer consistency in a coffee grinder / magic bullet).
- Pre-heat the oven to 150°C (300°F)
- Pour the chick pea juice into your mix master. Using the attachment that you would usually use for pavlova or whipping cream, whip and watch in amazement until soft peaks form. This should only tale a couple of minutes.
- With the mix master running, gradually add the sugar. Whip until stiff peaks form and the mixture is glossy. This should also only take a couple of minutes. At this point , you should be able to do the meringue test where you tip the bowl over you head and nothing falls out. If you end up with meringue on your head, then you have to whip it more, if not, you are ready for the next step.
- Remove bowl from mix master and gently fold through the cornflour and vinegar. Only mix enough for the flour and vinegar to be incorporated into meringue.
- You can cook the pavlova on an oven tray with a piece of baking paper or on a pavlova dish/tray if you have one. Either spoon onto the tray/dish or pipe on with a large piping bag and form whatever shape you like. I drew 2 large circles on baking paper and then added the meringue.
- As soon as you put the pavlova in the oven, turn the heat down to 120°C (250°F) and cook for 2 hours. Check a couple of times during the second hour of cooking to make sure that it isn’t browning too much but it shouldn’t.
- After 2 hours, turn off the oven and open the door slightly and leave in the oven until completely cooled. If you skip this step, the meringue inside might still be wet and not chewy and it will not taste great. I place a wooden spoon in the door to keep it slightly ajar.
- Once completely cooled, add whipped vegan cream and fruit of your choice to the top. For the pavlova in my photo, I did 2 layers with cream in between the two layers as well. Put the cream on just before you serve because like real pavlova it does not last well once cream is added.