Vegan Pavlova with Whipped Cream and Berries

"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!


– aquafaba – cream of tartar – powdered sugar – cornstarch – xanthan gum – vegan whipped cream – berries

1. Make the base

– Put aquafaba and cream of tartar in a large bowl and beat with a mixer at medium-high speed until stiff peaks form (about 7-8 minutes).

2. Add in sugar

– 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.

3. Form the meringue

– 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.

4. Ensemble the pavlova

– 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.

How to store pavlova

– 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.


To get the recipe click the link below. The recipe card is at the end of the blog-post.

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