This Pavlova is a velvety combo of vegan cream, vanilla pudding, crunchy vegan meringues and fruit. Cake is very refreshing and it is not too sweet.
It can be a great choice for a dessert for summer friendly afternoon gatherings, or Christmas holidays on the other hand. In general, it is not difficult to make, but it requires a longer time to bake meringues.
I used cold canned aquafaba instead of homemade one. My previous experiences confirmed to me that not every brand of canned aquafaba will give the same results when it comes to mixing. Therefore I stick with those that can be mixed fast into a stable foam.
The most important advice would be to not open the oven the next 10 hours, or until the next day. I baked those meringues one April afternoon (it was just a couple of months ago), then I turned off the oven around 18:00 o’clock in the evening and kept it closed until morning. I assembled the cake the next day. The cake came out perfectly stable and hasn’t been melting and falling apart in the refrigerator.
Ingredients for vanilla pudding:
Preparation of meringues: