Pavlovas can quickly become overly saccharine. This version from the Plentiful cookbook uses a touch of black pepper to balance the natural sweetness of the pavlova, a homemade vanilla bean cream, and juicy mangoes, with an aromatic, punchy, peppery kick.
What you need:
½ cup aquafaba
¼ teaspoon salt
½ teaspoon cream of tartar
½ cup sugar
¼ cup light brown sugar
¼ teaspoon xanthan gum
¼ cup cornstarch
1½ teaspoons black pepper
For the toppings:
⅔ cup vegan whipping cream
2 tablespoons superfine sugar
1 vanilla pod, seeds scraped out
4 ripe mangos, peeled and sliced
Zest of 1 lime
Toasted slivered almonds, to decorate
What you do:
- Preheat oven to 300 degrees. Line two baking sheets with two 10-inch circles of parchment paper.
- Into a bowl of a stand mixer, add aquafaba. Whisk on a medium-high speed 2 to 3 minutes until it begins to foam, then add salt and cream of tartar. Whisk again 2 to 3 minutes, then add sugar and brown sugar a tablespoon at a time, ensuring that each addition is fully incorporated before adding next spoonful. Continue 4 to 5 minutes until all sugar is whisked in. Add xanthan gum and continue to whisk 2 minutes, until glossy. Add cornstarch a tablespoon at a time and then whisk in black pepper.
- Using a spatula, divide meringue mixture between circles of parchment paper, smoothing out tops and adding some decorative peaks.
- Bake 20 minutes, then reduce heat to 275 degrees and bake 1 hour 20 minutes more. Turn oﬀ oven and leave meringues to cool completely in oven without opening door.
- When meringues have cooled, prepare toppings. In a bowl with a hand mixer, whip cream with sugar. Once soft peaks appear, add vanilla seeds and fold in. Divide cream over top of two meringues and top with sliced mangoes. Stack one meringue on top of the other and sprinkle with lime zest and toasted almonds.