Plant Based Pavlova Cups

Recipe & Photography by COYO @coyo_organic

serves: 2-4 | time: 10 mins

This dessert is a true show-stopper! Not only is it essentially an “assembly” dessert that comes together in just 10 minutes, but it also tastes amazing & caters to dairy-free & even vegan diets (depending on your choice of lemon curd). It’s so simple that even the kids can join in & help put it together—perfect for the holidays!

Ingredients

Meringues

• 120mls chickpea liquid – aquafaba

• 150g white sugar

Ingredients for assembly

• 1 punnet of fresh strawberries

• 1 orange

Method

• 1 punnet of raspberries

• Lemon curd

• 500mls COYO Dairy Free Vanilla Custard

• Passionfruit pulp

• Edible flowers

Instructions for Vegan Pavlovas (or you can buy them ready made)

1. Separate the chickpeas from their liquid by draining through a sieve. Once the liquid is separate, refrain the liquid back again through the sieve to remove any smaller debris.

2. Next, whisk the aquafaba with an electric beater on high for approximately 5 minutes, to create a fluffy & thick white foam.

3. Continue whisking while slowly adding 2 tablespoons of sugar at a time, until all sugar has been whisked in, then continue to whisk for a further two minutes. Using a timer is a good idea!

4. Preheat your oven to 90°C.

5. Line a baking tray with baking paper & spoon heaped tablespoons onto the tray in cup sized pieces. Bake for approximately an hour or more depending on size & dryness desired, but don’t be tempted to open the oven.

6. Once ready remove & allow to completely cool.

To assemble

7. Take your cups on the bench & simply layer all the parts in any order you like! We layered in this order: Pavlova, berries, lemon curd, passionfruit, orange, custard, more pavlova, berries, orange, passionfruit & topped with edible flowers!