Desserts · Original adaptation
Aquafaba Tropical Pavlova Recipe
A crisp vegan meringue shell topped with coconut cream, mango, passion fruit, and lime.
Inspired by The Great British Bake Off, Season 9, Episode 7
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Bake it at home
Aquafaba Tropical Pavlova
- Prep
- 30 min
- Bake
- 1 hr 45 min
- Total
- 2 hrs 15 min
- Makes
- One 20 cm pavlova, serving 8
Ingredients
- 150 ml aquafaba from unsalted canned chickpeas
- 1/2 teaspoon cream of tartar
- 250 g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon vanilla extract
- 400 ml full-fat coconut cream, chilled
- 1 ripe mango, diced
- 2 passion fruits
- Finely grated zest of 1 lime
Method
Heat the oven to 130 C, or 110 C fan, and draw a 20 cm circle on baking paper.
Whisk the aquafaba and cream of tartar to soft peaks. Add the sugar one spoonful at a time and continue whisking until thick and glossy, then fold in the cornflour and vanilla.
Shape the meringue inside the circle with a shallow well in the center. Bake for one hour 45 minutes, switch off the oven, and cool inside with the door slightly open.
Scoop the firm coconut cream from the can and whip it until smooth and aerated.
Top the cooled shell with coconut cream, mango, passion-fruit pulp, and lime zest immediately before serving.
From the episode
Vegan
This adaptation starts from the episode's vegan baking brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
