Ingredients
For the meringue:
45g egg substitute
225g water
270g sugar
For the filling:
250g vegan alternative to mascarpone
150g vegan spreadable fat
1 tbsp vanilla extract
250g cherries, pitted and halved
For the glaze:
100ml cherry juice
25g vegan cornflour
Optional: 5ml vegan kirsch liqueur
For the topping:
50g cherries, pitted
50g blackcurrants
1 bar of dark chocolate, grated
A handful of mint leaves, if desired
From our assortment
INSTRUCTIONS
1. For the meringue: whisk the egg replacement powder with water until foamy, and then stir in the sugar gradually. Carry on doing so until you have a stiff mixture (around 5 minutes).
2. Divide the meringue mixture into two equal parts. Spoon both parts separately onto a baking tray covered with baking paper, and use the back of the spoon to shape the mixture into 2 equally-sized round bases (around 25cm in diameter). Don’t spread them too thinly, as they will spread a little during baking.
3. Dry out the meringue for at least 3 hours at 90°C fan (195°F fan). Then do a tap test with your finger. If none of the mixture sticks to your finger, then your meringue is ready. Leave it to cool completely.
4. In the meantime, prepare the filling. Whip the spreadable fat with an electric whisk for at least 5-10 minutes until creamy. Then pour in the alternative to condensed milk slowly.
5. Once everything is combined, stir in the mascarpone alternative and the vanilla extract gradually and keep on stirring until you have a homogeneous cream.
6. For the glaze, mix 2 tbsp kirsch with the corn flour. Bring the rest of the kirsch to the boil, and stir the mixture into it. Leave to cool.
7. Now, create your layered pavlova. For this, spread half of the cream on one of the meringue bases, and top with the cherry halves. Carefully place the second meringue base on top, and spread with the rest of the cream. Scatter all the remaining cherries on top. Use a vegetable peeler or a grater to grate the chocolate, and scatter over the pavlova.
