YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200ml / (liquid from 400ml can) chickpea water
- 63g / ½ cup powdered sugar
- 1 tsp cream of tartar or 2 tsp lemon juice cream of tartar OR lemon juice
- 1 pinch salt
- Whipped Cream
- 400g / 2 cups coconut cream
- 63g / ½ cup powdered sugar
- 5ml / 1 tsp vanilla
- 1 pinch salt
- Fruit
- 190g / 1 cup blueberries
- 280g / 2 cups cherries
- 10 ml / 2 tsp lemon juice
- 15 ml / 2 tbsp rosewater
- 14g / 2 tbsp sugar
Directions
1. Empty one 400ml can of chickpeas into a strainer with a bowl under the strainer to catch the liquid.
2. Next, using an electric whisk or a hand whisk (will take much much longer).
3. Whisk up the liquid to aerate it. Just a minute or two.
4. Next, add the cream of tartar OR the lemon juice. Continue whisking. You want to add this at the beginning, not the end as it breaks open the cell walls of the proteins and thus creates a more voluminous, silkier meringue.
5. Continue whisking then add the powdered sugar in stages. Add a pinch of salt. This whole process can take between 10–40 minutes depending on the strength of your whisk and whether you are hand whisking (40 min) or electric whisking (10–20 min)
6. You know it’s ready when you reach a “stiff peak” stage. A good way to test this is to spoon some onto a spoon, then hold the spoon upside down. If the meringue sticks, it’s ready.
7. Place a baking sheet on the table and get a round mold ready. It can be any size you wish. I used mini molds (8cm round) for individual pavlova but you could use a normal 20cm cake mold to make one large one if you wish.
8. Place the mold on the baking sheet and add about 2 tablespoons of meringue (if you are using a small mold) into it. Move the meringue around with your spoon until you have an even layer. Gently lift the mold off and create two more layers.
9. Remember to leave space next to each one as they can spread a bit when they bake.
10. Bake for 2 hours at 90°C for a white meringue or 180°C for 40 minutes for a light brown meringue.
Coconut Whipped Cream
1. Chill the cream in the fridge for a minimum of 8 hours. Don’t move it or turn it over. The fat will separate from the water. The less you touch it, the better the separation.
2. Scoop out the fat and leave the water behind. Add this to a bowl with vanilla, sugar, a pinch of salt and whisk it until it thickens.
3. Once it is thick, set it in the fridge to chill.
Fruit
Combine the fruit, lemon, rosewater and sugar in a bowl. Mix well and set aside to macerate.
Plating
1. Get your whipped cream out of the fridge and spoon some into a piping bag with a tip of your choice.
2. Place one meringue on a clean, white plate then generously pipe cream along the edges. Fill the centre up as well.
3. Spoon some berries on top of the cream. Make sure you don’t add any liquid.
4. Place the second meringue on top of the berries and pipe the edges and fill the centre
5. Add more berries on top of the cream, making sure not to add any liquid.
6. Place the final layer of meringue on top of the second layer.
7. Pipe the edges and fill the centre then add a few large cherries. Add berries on top of the cherries and serve immediately.
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Photo & Video: Prashantha Lachanna
