Dairy-Free Pavlova with Kiwi and Berries

Ingredients

• 1 cup Aquafaba (Chickpea Brine)
• 1.5 cups Caster Sugar
• 1 tablespoon Cornstarch
• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract
• 2 cans Coconut Cream
• 2 tablespoons Icing Sugar
• 3 pieces Kiwi
• 2 cups Mixed Berries

Instructions

1. 1Preheat your oven to 120°C (250°F). Line a large baking sheet with parchment paper.
2. 2In a large, very clean, and completely dry mixing bowl, beat the 1 cup of aquafaba with an electric mixer on high speed for 5-7 minutes until stiff peaks form. This means the mixture will hold its shape firmly when the beaters are lifted.
3. 3Gradually add the 1.5 cups of caster sugar, one tablespoon at a time, to the whipped aquafaba, continuing to beat with the electric mixer on high speed for 8-10 minutes. The mixture should become very thick, glossy, and form firm, stable peaks. Gently fold in the 1 tablespoon of cornstarch, 1 teaspoon of white vinegar, and 1 teaspoon of vanilla extract using a spatula until they are just combined.
4. 4Carefully spoon the aquafaba mixture onto the center of the prepared baking sheet, shaping it into an 8-inch (20 cm) circle with a slight well in the center. Bake in the preheated oven for 60-75 minutes, or until the outside of the pavlova is crisp and dry to the touch, and it sounds hollow when gently tapped. Turn off the oven and let the pavlova cool completely inside the closed oven for at least 2 hours, or preferably overnight, to prevent cracking.
5. 5Ensure the 2 cans of coconut cream have been refrigerated upside down for at least 2 hours (or overnight). Carefully open the cans and scoop out only the thick, solid coconut cream from the top, leaving any watery liquid behind. Discard the liquid. In a clean bowl, whip the thick coconut cream with the 2 tablespoons of icing sugar using an electric mixer on high speed for 2-3 minutes until it is light and fluffy.
6. 6Peel and slice the 3 pieces of kiwi into rounds. Carefully transfer the cooled pavlova base to a serving platter. Spread the whipped coconut cream evenly over the top of the pavlova, then arrange the sliced kiwi and the 2 cups of mixed berries over the cream. Serve the Dairy-Free Pavlova with Kiwi and Berries immediately.

Substitutions

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