Australian Pavlova Cake
|340 g||icing sugar|
|1,5 tsp.||white vinegar|
|400 g||vegan whipped cream|
Preheat oven to 180 degrees.
Using a mixer, whip the aquafaba on high-speed until it forms stiff peaks.
Reduce the speed to medium and slowly add the icing sugar. Once all the sugar is added, increase the speed to high until you get an even, fluffy mix. Don’t overdo it!
Reduce the speed to low and add the remaining ingredients.
Scoop the mixture onto a cookie sheet (or 2) lined with parchment paper to make 6 circles of meringue, about 10cm across from each other.
Turn the oven to 150 degrees and put the pavlova in.
Bake for 90 minutes.
Let the pavlova cool completely.
Once cooled, add a dollop of whipped coconut cream and spread it around.
Top with a mixture of your favourite fruits.
|Ingredients||aquafaba, cornstarch, icing sugar, Sliced fruits, vanilla, vegan whipped cream, white vinegar|
|Cooking time||> 1 hour|
|Season||autumn, spring, summer, winter|
|Campaign||World Vegan Bake Sale|