Another recipe collaboration with Ta'la Ice Cream. We have been using this recipe for vegan pavlova for a while now, and you can't taste the difference from the original.
This recipe uses aquafaba, the liquid from a can of chickpeas. It creates a dessert that is perfectly hollow, crispy, and has ever-so-slightly chewy bites.
Unfortunately this recipe can't be made by hand, we tried and ended up with a liquid mess in the bottom of a baking tray and very tired arms. You will need a fairly powerful mixer to get the right consistency. You also can't pile the mixture as high as a egg-based meringue, as it will deflate and spread in the oven. If you are looking for a high pavlova, go more more layers.
2 hrs 30 min Cooking Time, Serves 6-8
1 can chickpeas
1 cup sugar
1 tbsp cornflour
1 tsp vanilla bean extract
500 ml Ta'la Vegan Rose Ice-Cream
Persian fairy floss
Dried rose petals
Drain the chickpeas, ensuring to reserve the liquid (aquafaba). Place liquid in the fridge, while you preheat the oven to 150°C. Prepare a baking tray with parchment paper.
In a stand, with the whist attachment, beat the aquafaba on high until you achieve soft peaks. At this stage, add the sugar 1 tablespoon at a time until the sugar is fully dissolved. After about 15 minutes, whisk in the cornflour and vanilla.
Place the mixture in a circle on the baking tray and place in the oven for 2 hours.
After 2 hours, turn the oven off and without opening the door, leave the pavlova inside for 4 hr or until ready to serve.
Just before serving, top with Ta'la Rose Ice-Cream, fresh strawberries, Persian fairy floss and dried rose petals.