Passionfruit & rosewater pavlova!

Passionfruit & rosewater pavlova!

By
From
V is for Vegan
Serves
4-6

I was amazed how well egg replacers work to create something that I thought was intrinsically about egg whites. Try it.

Ingredients

Quantity Ingredient

For the meringue:

Quantity Ingredient
100g egg replacer
250ml water
125g icing sugar
1 tablespoon rosewater

For the topping:

Quantity Ingredient
500ml passionfruit juice
200g caster sugar
4 ripe passionfruit, (they should be wrinkly)
2 quantities Coconut whipped cream
or 2 quantites soyatoo soy whip, whipped

Method

  1. Preheat the oven to 110°C. Whisk the egg replacer with the water in a stand mixer at top speed, or in a bowl using an electric whisk, for at least 5 minutes until soft peaks form. Then slowly add the icing sugar, whisking it in for another 5 minutes or until glossy. Stir in the rosewater.
  2. Line a baking sheet with a silicone baking mat or baking parchment. Pipe or scoop the meringue mixture onto the baking sheet and create a slight dip in the middle. Bake for 2 hours.
  3. Let it cool on the baking sheet, then carefully remove the baking mat or baking parchment and transfer the meringue to a platter.
  4. Put the passionfruit juice in a medium saucepan and reduce to a syrup over a medium-high heat. Let it cool. Then cut open the passionfruit and scoop the pulp out into the syrup.
  5. Assemble the pavlova by scooping a billowing layer of coconut whipped cream or whipped Soy Whip into the dip in the middle of the meringue, then pouring the syrup on top, letting it drip over the sides.
Tags:
Vegan
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