Vegan Pavlova

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    227

A vegan twist on a traditional dessert! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Use your favourite or seasonal fruits as a topping or try swirling fruit puree through the cream.

recipe updated Oct 31, 2025

Ingredients

  • Cream of tartar icon
    Cream of tartar
    ¼ teaspoon
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Xanthan gum icon
    Xanthan gum
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    150 g
  • Vegan coconut double cream icon
    Vegan coconut double cream
    180 g
  • Icing sugar icon
    Icing sugar
    25 g
  • Mint leaves icon
    Mint leaves
    as needed
  • Icing sugar icon
    Icing sugar
    as needed
  • Aquafaba icon
    Aquafaba
    160 g
  • Strawberries icon
    Strawberries
    as needed
  • Raspberries icon
    Raspberries
    as needed
  • Blackberries icon
    Blackberries
    as needed
  • Pomegranate seeds icon
    Pomegranate seeds
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Prospero
  • kCook icon Jug
  • kCook icon Piping bag
  • kCook icon Baking tray - large

Step preview

  1. Add aquafaba into a saucepan
  2. Heat until reduced by half - medium heat
  3. Transfer into a jug a let cool
  4. Preheat the oven - 130ºC
  5. Line a baking tray with parchment paper
  6. Fit the Whisk Tool
  7. Add the cooled aquafaba and the next ingredients into the appliance bowl
  8. Whisk until soft peaks have formed - about 1 minute 30 seconds, speed Max
  9. Then add caster sugar gradually while the machine is running
  10. Whisk until stiff peaks have formed - about 5 minutes, speed Max
  11. Transfer approximately 2/3 of the meringue onto the baking tray
  12. Spread into a circle, 10-15 cm in diameter
  13. Transfer the rest of the meringue into a piping bag fitted with an open star tip
  14. Pipe an edge on top of the circle
  15. Bake until the meringue lifts easily from the paper - 1 hour 20 minutes, 130ºC
  16. Turn the oven off and let the pavlova cool in the oven - 4 hours
  17. Clean the appliance bowl and fit the Whisk Tool
  18. Add the ingredients into the appliance bowl, fit the splashguard
  19. Whisk until soft peaks form - about 1 minute 30 seconds, speed Max
  20. Transfer the mixture on top of the pavlova
  21. Top with berries and seeds
  22. Garnish with mint leaves and dust with icing sugar
  23. Serve
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