- Prep Time:20 mins
- Cook Time:120 mins
Passionfruit & Raspberry Pavlova
Ever attempted Australia’s favourite dessert without using egg whites? Sounds crazy, but we’ve made this Passionfruit & Raspberry Pavlova using our chick pea liquid, which means the meringue is vegan! You’ll be surprised how unbelievably delicious this tastes.
Original recipe by JOHN WEST | 1.1.16
+1 1 CAN (400g) EDGELL CHICK PEAS (LIQUID ONLY)
- 1 cup caster sugar
- 1 tablespoon cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- 500ml thickened cream, whipped or coconut yoghurt (for those wanting a complete vegan recipe)
- 170g can John West Passionfruit Pulp in Syrup
- Fresh raspberries, for garnish
DRAIN EDGELL CHICK PEAS RESERVING THE LIQUID. PLACE LIQUID IN A LARGE BOWL AND CHILL WELL.
Mark a 20cm circle on baking paper and place on a baking tray. Pavlova will expand to slightly larger than this during cooking. (Rice paper is even better if available.) Preheat in an oven to 150ºC.
Omit egg whites and beat chick pea liquid until stiff peaks form. Combine sugar and corn flour, gradually add a tablespoon at a time beating well between each addition, until dissolved. Add vinegar and vanilla and continue beating until stiff and glossy.
Using a spatula, spread and shape mixture on the outlined circle, hollowing the centre ever so slightly.
Place in oven and immediately turn down to 110ºC. Cook for 2 hours. Turn oven off and allow pavlova to cool in the oven for 30 minutes.
Once pavlova is completely cold, place on a serving platter or cake stand and spread with cream. Drizzle with passionfruit and top with raspberries. Serve any remaining passionfruit on the side. Serve immediately.
Rice paper is edible and is perfect for baking the pavlova on as there is no sticking or peeling baking paper off. It is available from cake decorating stores.
Chick pea liquid must be chilled for this recipe to work.