Vegan Pavlovas with Pomegranates and Chocolate
Highlighted under: Cozy Desserts
Delight in the light and airy texture of these vegan pavlovas topped with juicy pomegranates and rich chocolate. A perfect dessert for any occasion!
These Vegan Pavlovas with Pomegranates and Chocolate are a stunning centerpiece for any dessert table. Made with aquafaba, a fantastic egg white substitute, these pavlovas are light, crispy, and completely plant-based. The tartness of the pomegranates perfectly balances the sweetness of the pavlova, while the drizzle of rich chocolate adds an indulgent touch.
Why You Will Love This Recipe
- Light and airy texture that melts in your mouth
- Rich chocolate flavor paired with fresh pomegranate seeds
- Beautifully presented, making it perfect for special occasions
The Perfect Vegan Dessert
Vegan pavlovas are an exquisite alternative to the traditional meringue, using aquafaba—the liquid from canned chickpeas—as a magical egg white substitute. This innovative ingredient allows for a light and airy texture that captures the essence of classic pavlovas without any animal products. Whether you're hosting a dinner party or simply treating yourself, these vegan pavlovas are sure to impress.
The combination of juicy pomegranates and rich dark chocolate creates a delightful contrast that tantalizes the taste buds. The tartness of the pomegranate seeds complements the sweetness of the pavlova, while the chocolate adds a touch of indulgence. This dessert is not just about taste; it's also a feast for the eyes, making it an ideal choice for special occasions.
A Versatile Dessert for Any Occasion
These vegan pavlovas are remarkably versatile. You can customize the toppings to suit your personal preferences or the season. For a summer twist, consider adding fresh berries or a citrus compote. In the fall, a spiced fruit topping could enhance the flavor profile beautifully. The base is neutral enough to pair well with a variety of flavors, ensuring you can enjoy this dessert year-round.
Additionally, the pavlovas can be made ahead of time and stored in an airtight container, allowing you to prepare desserts in advance for gatherings. This makes them an excellent choice for events like birthdays, holidays, or even casual get-togethers. Just add the toppings right before serving to maintain their crisp texture.
Ingredients
Gather the following ingredients to make your Vegan Pavlovas:
Pavlova Base
- 1 cup aquafaba (chickpea brine)
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Toppings
- 1 cup pomegranate seeds
- 1/2 cup dark chocolate, melted
- Fresh mint leaves (optional, for garnish)
Ensure all your ingredients are at room temperature for the best results.
Instructions
Follow these steps to create your Vegan Pavlovas:
Preheat the Oven
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Whip the Aquafaba
In a mixing bowl, whip the aquafaba with an electric mixer until soft peaks form. Add the cream of tartar and continue to whip until glossy.
Add Sugar and Flavorings
Gradually add the powdered sugar while continuing to whip. Add the vanilla extract and cornstarch, and mix until fully combined.
Shape the Pavlovas
Spoon the mixture onto the prepared baking sheet, forming four nests. Use the back of a spoon to create a slight well in the center of each.
Bake
Bake in the preheated oven for 60 minutes until the pavlovas are dry and crisp. Turn off the oven and let them cool inside for an hour.
Prepare the Toppings
While the pavlovas cool, prepare the toppings by melting the dark chocolate and removing the seeds from the pomegranate.
Assemble the Pavlovas
Once cooled, top each pavlova with pomegranate seeds and drizzle with melted chocolate. Garnish with fresh mint leaves if desired.
Serve immediately and enjoy your delicious Vegan Pavlovas!
Tips for Success
To achieve the best results with your vegan pavlovas, it's crucial to ensure that your mixing bowl and utensils are completely clean and free from any grease. Any residue can hinder the whipping process of the aquafaba and prevent it from reaching its full volume. Consider using a glass or metal bowl for the best results.
When whipping the aquafaba, be patient and allow it to reach soft peaks before adding the sugar. This step is vital for achieving a fluffy texture. Once the sugar is added, continue to whip until the mixture is glossy and holds stiff peaks; this will give your pavlovas the structure they need during baking.
Storage and Serving Suggestions
After baking, store the pavlovas in an airtight container at room temperature to keep them crisp. Avoid refrigerating them, as humidity can make them soggy. They are best enjoyed within a couple of days, but their delightful texture and taste will make them disappear quickly!
When it comes to serving, consider pairing your pavlovas with a scoop of vegan ice cream or a dollop of coconut whipped cream for an extra decadent treat. This can elevate the dessert experience, adding another layer of flavor and creaminess that perfectly balances the airy pavlovas.
Questions About Recipes
→ Can I make these pavlovas ahead of time?
Yes, you can make the pavlova bases a day in advance and store them in an airtight container.
→ What can I substitute for aquafaba?
Aquafaba is the best egg white substitute for this recipe, but you could try using a commercial egg replacer as an alternative.
→ How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigerating them as it may affect the texture.
→ Can I use different toppings?
Absolutely! Feel free to use your favorite fruits or even a different type of chocolate for variation.
Vegan Pavlovas with Pomegranates and Chocolate
Delight in the light and airy texture of these vegan pavlovas topped with juicy pomegranates and rich chocolate. A perfect dessert for any occasion!
Created by: Emily
Recipe Type: Cozy Desserts
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Pavlova Base
- 1 cup aquafaba (chickpea brine)
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Toppings
- 1 cup pomegranate seeds
- 1/2 cup dark chocolate, melted
- Fresh mint leaves (optional, for garnish)
How-To Steps
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a mixing bowl, whip the aquafaba with an electric mixer until soft peaks form. Add the cream of tartar and continue to whip until glossy.
Gradually add the powdered sugar while continuing to whip. Add the vanilla extract and cornstarch, and mix until fully combined.
Spoon the mixture onto the prepared baking sheet, forming four nests. Use the back of a spoon to create a slight well in the center of each.
Bake in the preheated oven for 60 minutes until the pavlovas are dry and crisp. Turn off the oven and let them cool inside for an hour.
While the pavlovas cool, prepare the toppings by melting the dark chocolate and removing the seeds from the pomegranate.
Once cooled, top each pavlova with pomegranate seeds and drizzle with melted chocolate. Garnish with fresh mint leaves if desired.
Nutritional Breakdown (Per Serving)
- Calories: 290 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 2g