Vegan Summer Fruit Pavlova

This fruity pavlova is a delicious treat for Summer. Pair it with our RB32 Brut for the perfect vegan-friendly combination.

Recipe supplied by our friends at Miele. Find more great recipe inspiration here.

Ingredients

Serves 1

For the meringue:

• 100g aquafaba (chilled chickpea water)
• 135g caster sugar, finely blended
• ½ teaspoon xanthan gum
• ¼ teaspoon cream of tartar
• 1 vanilla pod
• 2 tbsp roast hazelnuts, finely blended and sieved into a powder (alternative 2 tablespoons of caster sugar)

For the mango puree

• 1 mango, peeled and cubed

For the lemon curd

• 40g coconut cream
• 75ml lemon juice
• 1 tbsp lemon zest
• 2 tbsp maple syrup
• 1 tbsp cornflour
• Pinch of turmeric for colour

To assemble

• Summer fruits
• Edible flowers
• Red sorrel leaves

Method

For the meringue:

1. Whisk the aquafaba to soft peaks.
2. Gradually add the caster sugar, still whisking. Add one tablespoon at a time.
3. With a knife, scrape the seeds from the vanilla pod and add to the mixture.
4. Whisk in the xanthan gum and crème of tartar.
5. Fold in the hazelnuts and transfer into a piping bag with a 1.5cm plain nozzle.
6. Pipe the meringue into 10cm circles onto a baking tray lined with baking paper.
7. Preheat your oven on Fan 85C and bake for 4 hours. For a soft, gooey textured meringue, cook for an hour less.

For the mango puree:

1. Blend the mango in a food processor until smooth and check the seasoning for sweetness. If needed, add a little lime juice to balance all the flavours.

For the lemon curd:

1. Mix the cornflour with 1 tbsp of the lemon juice.
2. Heat the remaining lemon juice, zest maple syrup and coconut cream in a saucepan.
3. Add the cornflour mix and allow the mixture to simmer until thickened.
4. Cool and add turmeric for colour.

To assemble:

1. Place the meringue on a serving plate and fill with the lemon curd.
2. Top with some mango gel and dot around the base.
3. Decorate the top and base with fruit and red sorrel, and edible flowers.