Vegan Tropical Splice Pavlova
It’s absolutely true that Australians stole pavlova from our New Zealand neighbours and made it our own. But regardless of where it came from, it isn’t an Australian Christmas without one. If you like piña coladas, this one is for you.
Ingredients 15
cooking spray, non-stick
2 mangoes, flesh sliced into ribbons
4 passionfruit pulp, pulp from large passionfruit
1 pineapple, peeled, very thinly sliced
mint leaves, optional
coconut flakes, to garnish, optional
Meringue
250 ml aquafaba, liquid drained from a tin of chickpeas, chilled in the freezer for 1 hour
230 g caster sugar (superfine sugar)
3 tsp vanilla paste
1 1⁄2 tsp xanthan gum
3⁄4 tsp cream of tartar
Lime And Coconut Whip
400 ml coconut cream, tin, well chilled (see note)
40 g icing sugar (confectioners’ sugar)
1 tsp vanilla paste
1 lime zest, finely grated
Pinch salt
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Method 5
Preheat the oven to 130°C (250°F). Spray a baking tray with non-stick cooking spray and line with baking paper. This will help keep the paper in place when you spoon on the meringue mixture.
To make the meringue, pour the chilled into the bowl of an electric mixer fitted with a balloon whisk. Add a pinch of and beat on high speed until soft peaks form. Reduce the speed to medium and gradually add the . Once all the sugar is incorporated, add the , and , then continue beating until you have stiff peaks.
Scoop the onto the prepared tray and, using a spatula, shape into a circle about 10 cm (4 in) high. Bake for 2½ hours, then turn off the heat and let the meringue cool in the oven with the door slightly ajar.
Meanwhile, make the lime and coconut whip. Take the tin of out of the fridge, being careful not to shake it up. Gently open the tin and scoop the solid coconut cream into the bowl of an electric mixer fitted with a balloon whisk, leaving behind the coconut water that has separated at the bottom. (Save the water for another use, such as your next curry or smoothie.) Add the , and and whip until light and fluffy. Store in the fridge until needed.
When the has cooled completely, very carefully remove it from the tray and put it on a serving platter. Cover the top with a big pile of the , then decorate with the , , and mint and coconut (if using). Eat immediately.
Shannon Martinez's tips
It’s important to use top-quality coconut cream made with only coconut extract and water (90% coconut extract content or more works the best). If you can plan ahead, chill it in the fridge for at least 24 hours before making the pav.
