Vegan Pavlovas with Pomegranates and Chocolate
Highlighted under: Whisked Delight Recipes
Delight in these light and airy vegan pavlovas topped with luscious pomegranates and rich chocolate.
These Vegan Pavlovas with Pomegranates and Chocolate are not only stunning to look at but also a deliciously light dessert perfect for any occasion. They are made from aquafaba, which gives them a perfect meringue-like texture without any egg. Topped with fresh pomegranates and a drizzle of chocolate, these pavlovas are sure to impress your guests!
Why You'll Love This Recipe
- Light and airy texture that melts in your mouth
- Bursting with the fresh flavor of pomegranates
- Decadent chocolate drizzle adds a rich finish
- Perfect for vegan and non-vegan guests alike
The Art of Vegan Pavlova
Creating a vegan pavlova may seem daunting, but it’s a rewarding experience that allows you to impress your guests with a stunning dessert. The secret ingredient in this recipe is aquafaba, the liquid from a can of chickpeas, which mimics the properties of egg whites. When whipped, it transforms into a light and fluffy meringue, perfect for pavlova. This recipe not only caters to vegan diets but also showcases how plant-based ingredients can create delightful textures and flavors.
The beauty of pavlova lies in its versatility. You can customize the toppings according to the season or your personal preferences. While this recipe features pomegranates and chocolate, feel free to experiment with other fruits like berries, kiwi, or citrus. Adding a variety of toppings not only enhances the flavor but also adds a vibrant visual appeal, making your pavlova a true centerpiece for any occasion.
Perfecting Your Pavlova
When whipping aquafaba, patience is key. Ensure that your bowl and utensils are completely clean and free from any grease, as even a small amount can prevent the aquafaba from whipping properly. It’s best to start at a low speed and gradually increase to medium to avoid splattering. Once soft peaks form, slowly incorporate the powdered sugar to maintain the structure of the mixture. This step is crucial for achieving that airy texture that pavlovas are known for.
Baking is another critical aspect of making pavlova. The low temperature allows the pavlova to dry out slowly, resulting in a crispy exterior and a marshmallow-like center. Remember, the pavlovas should not be browned but instead remain white. After baking, let them cool in the oven with the door ajar; this helps prevent cracking caused by sudden temperature changes. Proper cooling is essential for that perfect melt-in-your-mouth experience.
Ingredients
Pavlova Base
- 1 cup aquafaba (chickpea brine)
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Toppings
- 1 cup pomegranate seeds
- 1/2 cup dark vegan chocolate, melted
- Fresh mint leaves for garnish (optional)
Make sure to check the ingredients before starting your baking process!
Instructions
Prepare the Pavlova Base
Preheat your oven to 250°F (120°C) and line a baking tray with parchment paper. In a large bowl, whip the aquafaba with cream of tartar until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff peaks form.
Shape the Pavlovas
Using a spatula, spoon the mixture onto the prepared baking tray, forming four circular shapes. Create a slight well in the center of each pavlova for the toppings.
Bake the Pavlovas
Bake in the preheated oven for about 60 minutes, or until they are dry to the touch. Turn off the oven and let them cool inside with the door slightly ajar.
Add Toppings
Once cooled, top each pavlova with a generous amount of pomegranate seeds and drizzle with melted chocolate. Garnish with fresh mint leaves if desired.
Serve immediately for the best texture, or store in an airtight container for later.
Serving Suggestions
These vegan pavlovas make an exquisite dessert for any gathering, from casual dinners to festive celebrations. They can be served individually or as a larger pavlova, allowing guests to serve themselves. Pairing them with a refreshing herbal tea or a light sparkling wine can elevate the dining experience. Additionally, consider placing a selection of toppings on the table, so guests can create their own personalized pavlovas.
For a delightful brunch option, serve these pavlovas alongside fresh fruit salads or vegan yogurt. The lightness of the pavlova complements heavier brunch items, making it a balanced addition to your spread. You can also make mini pavlovas for a bite-sized treat that’s perfect for sharing.
Storage Tips
Vegan pavlovas are best enjoyed fresh, but if you have leftovers, storing them properly will help maintain their texture. Keep them in an airtight container at room temperature for up to two days. Avoid refrigerating them, as the moisture will cause them to become soggy. If you need to make them ahead of time, consider baking the pavlova bases a day in advance and adding the toppings just before serving.
If you have leftover toppings, store them separately in the fridge. Pomegranate seeds can last a few days, while melted chocolate can be kept in a sealed container for a week. Simply reheat the chocolate slightly before drizzling it over the pavlovas when you’re ready to serve.
Questions About Recipes
→ Can I make these pavlovas ahead of time?
Yes, you can prepare the pavlova bases ahead of time and store them in an airtight container for up to 2 days.
→ What can I use instead of aquafaba?
Aquafaba is the best substitute for egg whites. However, if you're looking for alternatives, you can try using a commercial egg replacer, but the texture may vary.
→ How do I store leftover pavlovas?
Store any leftover pavlovas in an airtight container at room temperature, but they are best enjoyed fresh.
→ Can I use other fruits as toppings?
Absolutely! Feel free to get creative with your toppings. Berries, kiwi, or citrus fruits work wonderfully as well.
Vegan Pavlovas with Pomegranates and Chocolate
Delight in these light and airy vegan pavlovas topped with luscious pomegranates and rich chocolate.
Created by: Emma
Recipe Type: Whisked Delight Recipes
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Pavlova Base
- 1 cup aquafaba (chickpea brine)
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Toppings
- 1 cup pomegranate seeds
- 1/2 cup dark vegan chocolate, melted
- Fresh mint leaves for garnish (optional)
How-To Steps
Preheat your oven to 250°F (120°C) and line a baking tray with parchment paper. In a large bowl, whip the aquafaba with cream of tartar until soft peaks form. Gradually add powdered sugar while continuing to whip until stiff peaks form. Gently fold in vanilla extract and cornstarch.
Using a spatula, spoon the mixture onto the prepared baking tray, forming four circular shapes. Create a slight well in the center of each pavlova for the toppings.
Bake in the preheated oven for about 60 minutes, or until they are dry to the touch. Turn off the oven and let them cool inside with the door slightly ajar.
Once cooled, top each pavlova with a generous amount of pomegranate seeds and drizzle with melted chocolate. Garnish with fresh mint leaves if desired.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 3g