"This recipe saved me! I've tried making vegan pavlova a couple of times and it never came out right. With this recipe my pavlova was a huge success. I'll definitely make it againg and again. Thank you Carlo!"
– Then, every 60 seconds, add 1 tablespoon of powdered sugar, and continue beating until dissolved. Be aware, if the sugar is added faster, the pavlova will collapse in the oven.
– Add xanthan gum and cornstarch and continue beating for 1 minute until combined.
– Spoon the pavlova mixture forming 2 circles (1 if you are making a pavlova with a single layer of meringue) and shape as desired.
– The next day, whip the cream until stiff peaks form.
– Set meringue onto a serving dish. Top it with whipped cream and berries and serve right away. I also added some lemon curd.
– Place it in an airtight container and freeze it. It will make an absolutely delicious semifreddo!
–I do not recommend storing it in the fridge since the meringue tends to melt once in contact to the filling.