Vegan Pavlova with Tropical Fruits

Ingredients

• 1 cup Aquafaba (chickpea brine)
• 1/4 tsp Cream of Tartar
• 1 3/4 cups Granulated Sugar
• 1 tsp Vanilla Extract
• 1 can Coconut Cream
• 2 tbsp Powdered Sugar
• 1 Mango
• 2 Kiwi
• 2 Passion Fruit
• 1 cup Strawberries

Instructions

1. 1Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. 2In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the 1 cup of Aquafaba with the 1/4 tsp of Cream of Tartar on high speed until stiff peaks form, which means the mixture holds its shape when the whisk is lifted.
3. 3Gradually add the 1 3/4 cups of Granulated Sugar, one tablespoon at a time, beating well after each addition. Continue beating for 5-7 minutes after all the sugar is incorporated, until the aquafaba mixture is very thick, glossy, and smooth. Gently fold in the 1 tsp of Vanilla Extract.
4. 4Spoon the whipped aquafaba mixture onto the prepared baking sheet, forming a large circle about 9 inches in diameter, or create 8 individual nests. Bake for 1 hour and 15 minutes at 250°F (120°C). The base should feel firm to the touch.
5. 5After baking, turn off the oven but leave the pavlova base inside. Prop the oven door slightly ajar with a wooden spoon or oven mitt, and let the pavlova base cool completely in the oven for at least 2 hours, or until it reaches room temperature. This slow cooling helps prevent cracking.
6. 6While the pavlova base cools, prepare the toppings. In a medium bowl, beat the 1 can of Coconut Cream with the 2 tbsp of Powdered Sugar using an electric mixer until the cream is smooth and fluffy. Peel the 1 Mango and cut it into 1/2-inch slices. Peel the 2 Kiwi and cut them into 1/4-inch rounds. Halve the 2 Passion Fruit. Hull the 1 cup of Strawberries and halve them.
7. 7Once the pavlova base is completely cool, gently transfer it to a serving plate. Spread the whipped coconut cream evenly over the top, then artfully arrange the sliced 1 Mango, 2 Kiwi, 2 Passion Fruit halves, and 1 cup of Strawberries on top.

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