Spiced Plum Pavlova
Vibrant spiced plums make a wonderfully different topping to this light but decadent vegan plum pavlova recipe
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As strawberry and raspberry season comes to an end, it’s the plums’ time to shine. They make a great topping for this pavlova; the spiced plums, light meringue and fresh-tasting coconut cream are the perfect combo in this vegan pavlova recipe.
For a thick, luxurious coconut Chantilly cream, use a full-fat coconut cream. Refrigerate the cans before use and drain off the excess liquid to avoid a runny cream and a meringue meltdown!
Total Time: 3 hours
Servings: 8
Rating:
Total Time: 3 hours
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the meringue
- 22.5 22.5 ml aquafaba
- 0.03125 0.03125 tsp cream of tartar
- 12.5 12.5 g icing sugar
- For the spiced plums
- 1 1 plums, halved
- 0.125 0.125 tsp mixed spice
- 0.5 0.5 tbsp caster sugar
- 0.125 0.125 orange, juice only
- For the coconut Chantilly cream
- 0.25 0.25 x 400ml tin coconut milk, refrigerated solids only
- 7.5 7.5 g icing sugar
- 0.125 0.125 vanilla pod, seeds only
Method
- Preheat the oven to 120°C/250°F/Gas ½. With an electric mixer, whisk together the aquafaba and cream of tartar until soft peaks form. Slowly add the sugar whilst whisking until the mixture forms stiff peaks, which are thick and glossy.
- Line a large baking tray and split the mixture into three and make three 8-inch circles on the baking tray. Bake for two hours, turn the oven off and leave the meringue in the oven for another hour to cool – be sure to not open the oven to ensure a crisp meringue.
- For the spiced plums, add the plums, mixed spice, caster sugar and orange to a pan over a medium heat. Cook for 6-8 minutes until the plums soften and the juices have thickened into a sauce, leave to cool.
- To make the coconut Chantilly cream, add the chilled solids from the coconut milk, icing sugar and vanilla pod to a bowl, and whisk well until light and whipped.
- Assemble the dessert by placing one meringue on the bottom, top with a third of the coconut cream and a drizzle of the plum sauce. Place the second meringue on top and top with a third of the coconut cream and a drizzle of the plum sauce. Add the final meringue and spread the remaining cream and plums on top.
Nutritional information per serving (209g): Calories 333, Fat 22g, Saturates 19g, Carbohydrate 36g, Sugars 32g, Fibre >1g, Protein 2.7g, Salt 0.04g
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