Vegan Mango and Passionfruit Pavlova Wreath
Ingredients
- 1 can chickpeas
- 1 cup organic caster sugar
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 Tbsp cornstarch
Toppings
- 1 can vegan whipping cream
- 4 mangoes, flesh only
- 1/4 cup passionfruit pulp
- 1/4 cup raspberry compote or purée (optional)
Preparation
The night before, place chickpeas in the fridge.
The next day, preheat oven to 150°C, and draw a large circle (20cm) on baking paper. Place on baking tray and set aside. Drain chickpea water (aquafaba) through a fine sieve into a large mixing bowl.
Beat aquafaba on low until foamy. Add vinegar and continue to beat on medium until soft peaks form and the beaters leave ribbons.
Continuing to beat on medium, add 1/3 of the sugar and beat until it becomes very glossy. Then add 1 tablespoon of sugar at a time, beating for 30 seconds between each addition.
Once all sugar has been added, beat until the mixture is very thick and very glossy. You cannot overbeat aquafaba.
Sift in cornflour and vanilla extract. Gently fold through. Dollop the pavlova mix around the prepared baking paper circle to create a wreath.
Turn oven down to 110°C. Bake for 1.5-2 hours, then turn off the oven and let cool completely for at least 2 hours.
To serve, purée the flesh of 2 mangoes and set aside. Slice the remaining two mangoes into thin strips.
Place pavlovas on desired platters, top with whipped cream, and dollop with mango purée, passionfruit pulp, and optional compote, slightly swirling them together. Finish with sliced mango and enjoy.
