Love is in my Tummy

Plant-based flavor

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VEGAN Pavlova Puffs

Created by on May 16, 2017

  • Prep Time:20m
  • Cook Time:1h 45m
  • Total Time:2h 15m
  • Serves: 6
  • Yield: 6 pavlova puffs

Ingredients

For the Puffs

  • 1 sheet of Pepperidge Farm Puff Pastry

For the Vegan Pavlova

  • 60 g Aquafaba
  • 1/2 tsp. cream of tartar
  • 1/2 c (100 g) sugar
  • 1/4 tsp. vanilla bean paste
  • 1/2 tsp. cornstarch/cornflour

For the berry crumble filling

  • 1 1/2 c mixed berries
  • 1/4 c sugar
  • 1/2 c almond flour
  • 1/4 tsp. vanilla bean paste

For the berry topping

  • 1 c mixed berries

Instructions

Make the pavlova

  1. In a medium mixing bowl, whisk the aquafaba + cream of tartar on medium-high until foamy and soft. Add the sugar in three or four parts, whisking on high until the aquafaba turns stiff and shiny white.
  2. Continue whisking until you get stiff peaks and the meringue is light and airy. Gently fold in the vanilla and cornstarch.
  3. Preheat the oven to 200°F/ 90°C. Line a baking tray with parchment paper/silicone baking mat.
  4. Spoon the meringue into 6 nests, making an indentation in the center with the back of your spoon.
  5. Bake the meringue in the preheated oven for 1-11/2 hours. Let it dry out in the oven overnight, or until you can remove the pavlovas from the baking mat without it sticking.
  6. If any are still soft or sticky, bake again until it's dried out and crisp.

Bake the puffs

  1. Thaw the puff pastry sheets according to package instructions.
  2. Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper/silicone baking mat.
  3. Working on a floured surface, lightly roll the puff pastry sheets to remove the folding crease. Using the baked Pavlova as template, cut out circles in the puff pastry sheets.
  4. Place the cut out puff pastry rounds in the prepared baking tray and bake at 400°F/ 200°C for 15 minutes until puffed up and golden brown.
  5. Transfer to a wire rack and cool completely.
  6. Cut out rounds in the center of the puff pastry to hollow it out for the filling.

Make the berry filling

  1. In a small saucepan, add the berries and sugar and cook covered on medium heat until the juices release and the berries turn syrupy.
  2. Stir in the almond flour and vanilla and continue cooking until the almond flour has absorbed all the juices. Let it cool completely.

Make the topping

  1. In a small saucepan, add the berries and cook on medium heat till the fruits just begin to let out their juices. Remove from heat and cool.

Assemble

  1. Note: Do not assemble this dessert just before serving. Once assembled, it must be eaten immediately, otherwise it will get soggy and fall apart.
  2. Generously spoon some of the berry filling into the hollowed out puffs, and top with the pavlova.
  3. Divide the remaining berry filling on the pavlova and spoon some berry topping + syrup on top.
  4. Serve immediately.