Plant-Based Peach Pavlova
Directions:
- If making your own coconut whip: Chill the can of coconut milk in the refrigerator overnight.
- Preheat the oven to 230°F.
- Add the aquafaba, cream of tartar, lemon juice and vanilla extract to a large bowl. Using an electric mixer, beat on high speed until frothy, about 4 minutes.
- Gradually add the icing sugar, one spoonful at a time, continuing to beat until glossy, stiff peaks form, about 10 minutes.
- Line a baking sheet with parchment paper. Pipe or spoon the meringue into a nests, about 8″ wide, creating a well in the centre. Optional: pipe some small decorations to place on top of the finished dessert.
- Bake for 2 hours. Turn the oven off, crack the door open slightly and allow the pavlovas to cool completely in the oven, about 1 hour.
- Meanwhile, prepare the peach glaze. Combine the diced peaches, water, lemon juice and maple syrup (if using) in a small saucepan. Simmer over medium heat for 5–7 minutes until the peaches are very soft. Blend until smooth, return to the saucepan and stir in the cornstarch slurry. Cook for 1–2 minutes until lightly thickened and glossy. Transfer to a bowl and cool completely.
- If making your own coconut whip cream: Open the chilled coconut milk and scoop the hardened coconut cream from the top into a large bowl. Add the lemon juice and icing sugar. Beat with an electric mixer until light and fluffy, about 5–8 minutes.
- To assemble, spoon the whipped coconut cream into each cooled pavlova shell. Arrange fresh slices of local peaches on top, then drizzle generously with the cooled peach glaze. Finish with a little fresh lemon zest, if desired.
Tip: Assemble just before serving to keep the pavlova shells crisp and beautifully light.
