Berry Pavlova Recipe

Aquafaba: The liquid from a can of chickpeas, used as a vegan alternative to egg whites.

Sugar: Sweetens the meringue and helps stabilize it.

Vanilla extract: Adds a rich, aromatic flavor to the meringue.

White vinegar: Helps to stabilize the meringue and keep it from collapsing.

Cornstarch: Gives the meringue a crisp exterior and soft interior.

Strawberries: Fresh berries to top the pavlova, adding a burst of flavor and color.

Blueberries: Fresh berries to top the pavlova, adding a burst of flavor and color.

Raspberries: Fresh berries to top the pavlova, adding a burst of flavor and color.

Powdered sugar: Used for dusting the top of the pavlova, adding a touch of sweetness and a beautiful finish.

When whipping aquafaba, ensure that your bowl and beaters are completely clean and free of any grease. Even a small amount of fat can prevent the aquafaba from reaching stiff peaks. Using a metal or glass bowl is preferable, as plastic bowls can retain grease.

• liquid from a can of chickpeas aquafaba - Substitute with flaxseed egg: Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for a few minutes to thicken. This acts as a binding agent similar to aquafaba.

• sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener that can be used in place of regular sugar, providing a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the overall taste of the pavlova.

• white vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to stabilize the meringue, similar to white vinegar.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch, providing a similar texture.

• strawberries, blueberries, raspberries mixed berries - Substitute with kiwi, mango, passion fruit mixed fruits: These fruits offer a tropical twist and a variety of textures and flavors.

• powdered sugar - Substitute with coconut flour: Coconut flour can be used for dusting and adds a subtle coconut flavor, making it a healthier alternative.

• Allow the pavlova to cool completely before storing. This ensures that the meringue maintains its crisp exterior and soft, marshmallow-like interior.

• Store the pavlova in an airtight container. If the container is too small, use a large, clean plastic bag that can be sealed tightly. This prevents moisture from getting in and making the meringue soggy.

• Keep the pavlova at room temperature. Avoid refrigerating the meringue base as the humidity in the fridge can soften it. Store it in a cool, dry place away from direct sunlight.

• If you need to store the pavlova for more than a couple of days, consider freezing it. Place the cooled meringue on a baking sheet and freeze until solid. Once frozen, transfer it to an airtight container or a freezer-safe bag.

• When ready to use, thaw the pavlova at room temperature. Do not unwrap it until it has completely thawed to prevent condensation from forming on the meringue.

• Top the pavlova with mixed berries and powdered sugar just before serving. This keeps the berries fresh and prevents the meringue from becoming soggy.

• If you have leftover pavlova with toppings, store it in the refrigerator in an airtight container. Note that the meringue may soften due to the moisture from the berries and powdered sugar.

• For best results, consume the pavlova within 2-3 days of making it. The meringue is at its best when fresh, with a crisp exterior and a soft, chewy interior.

• Preheat your oven to 250°F (120°C). Place the leftover pavlova on a baking sheet lined with parchment paper. Warm it for about 10-15 minutes. This will help to slightly crisp up the exterior while keeping the inside soft and marshmallowy.
• If you prefer a quicker method, use a toaster oven set to a low temperature. Place the pavlova inside and heat for 5-7 minutes. Keep an eye on it to prevent over-browning.
• For a more delicate approach, use a microwave with a low power setting. Place the pavlova on a microwave-safe plate and heat in 15-second intervals. This method is less ideal as it may soften the pavlova too much, but it works in a pinch.
• If you have an air fryer, set it to 250°F (120°C) and place the pavlova inside for about 5-7 minutes. This method can help maintain the crispiness of the exterior while gently warming the inside.
• Avoid reheating the pavlova with the berries on top. Always add fresh berries after reheating to ensure they remain vibrant and juicy.

• Oven: used to bake the pavlova at a consistent temperature of 250°F (120°C).

• Baking sheet: lined with parchment paper to hold the pavlova mixture while baking.

• Parchment paper: prevents the pavlova from sticking to the baking sheet.

• Large bowl: used to whip the aquafaba and mix in other ingredients.

• Electric mixer: essential for whipping the aquafaba to stiff peaks and incorporating the sugar gradually.

• Spatula: helps in spooning and shaping the pavlova mixture onto the baking sheet.

• Measuring cups: ensures accurate measurement of the aquafaba and sugar.

• Measuring spoons: used for precise measurement of vanilla extract, white vinegar, and cornstarch.

• Cooling rack: allows the pavlova to cool completely once it’s done baking.

• Sifter: used to dust the pavlova with powdered sugar before serving.

• Knife: for slicing strawberries if needed.

• Serving plate: to present the finished pavlova topped with mixed berries.

Use a stand mixer: Whipping aquafaba with a stand mixer saves time and effort compared to a hand mixer.

Prep ingredients ahead: Measure out sugar, vanilla extract, white vinegar, and cornstarch before starting to streamline the process.

Quick cooling: After baking, slightly open the oven door to speed up the cooling process.

Pre-wash berries: Wash and dry mixed berries in advance to save time when topping the pavlova.

Use parchment paper: Lining the baking sheet with parchment paper prevents sticking and makes cleanup faster.