- 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
- 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.
- Continue whisking until you get stiff peaks and the meringue is light and airy. Gently fold in the vanilla and cornstarch.
- Preheat the oven to 200°F/ 90°C. Line a baking tray with parchment paper/silicone baking mat.
- Spoon the meringue into 6 nests, making an indentation in the center with the back of your spoon.
- 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.
- If any are still soft or sticky, bake again until it's dried out and crisp.
Bake the puffs
- Thaw the puff pastry sheets according to package instructions.
- Preheat the oven to 400°F/ 200°C. Line a baking tray with parchment paper/silicone baking mat.
- 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.
- 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.
- Transfer to a wire rack and cool completely.
- Cut out rounds in the center of the puff pastry to hollow it out for the filling.
Make the berry filling
- In a small saucepan, add the berries and sugar and cook covered on medium heat until the juices release and the berries turn syrupy.
- 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
- 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
- Note: Do not assemble this dessert just before serving. Once assembled, it must be eaten immediately, otherwise it will get soggy and fall apart.
- Generously spoon some of the berry filling into the hollowed out puffs, and top with the pavlova.
- Divide the remaining berry filling on the pavlova and spoon some berry topping + syrup on top.
- Serve immediately.