Tropical Pavlova

Traditional pavlovas are a fairly simple dessert made from disks of sweet meringue topped with whipped cream and usually served with fresh berries. This tropical version is perfect for summer. The meringue nests are flavored with citrusy lemon zest and juice and topped with coconut whipped cream and fresh, gingery mango. The resulting dessert is light, crisp, and fruity.

TROPICAL PAVLOVA [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MERINGUES:

• 1 cup aquafaba (liquid from a can of chickpeas)
• 1/4 teaspoon salt
• 1 teaspoon apple cider vinegar
• 2 tablespoons cornstarch
• 3/4 cup confectioners’ sugar
• Zest of 1 lemon
• 2 teaspoons lemon juice

FOR THE PAVLOVAS:

• 1 13.5-ounce can full-fat coconut milk, chilled in refrigerator overnight
• 1/4 cup confectioners’ sugar
• 3 tablespoons tapioca flour
• 1 teaspoon vanilla extract
• 2 medium-ripe mangos, cut into small cubes
• Zest and juice of 1 lemon
• 1-inch piece fresh ginger, finely grated

PREPARATION

TO MAKE THE MERINGUES:

1. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. In a stand mixer fitted with the whisk attachment, combine the aquafaba with the salt, apple cider vinegar, and cornstarch. Begin mixing on medium-low speed until frothy. Increase the speed to medium-high and beat until soft peaks form. Continue beating while gradually sprinkling in the confectioners’ sugar. When all the sugar is added, increase the speed to high and whip until stiff, glossy peaks form. Add the lemon zest and juice and beat just until blended.
3. Spoon the meringue into a pastry bag fitted with a wide tip. Holding the pastry bag perpendicular to the baking sheet, pipe into nests or cup shapes. Alternatively, just use a spoon to create mounds and use the back of the spoon to hollow out the center.
4. Bake the meringues until dried and crisp but not browned, about 1-1 1/2 hours. Turn off the oven and leave the door shut; let the meringues sit in the oven until cool, about 2 hours. Remove from the oven and gently lift the meringues off the parchment or silicone baking mat.

TO MAKE THE PAVLOVAS:

1. Chill the coconut milk in the refrigerator overnight.
2. Chill a large steel mixing bowl 10 minutes before whipping.
3. Remove the coconut milk from the fridge. Place in the chilled mixing bowl and beat with a mixer until creamy. Add the confectioners’ sugar, tapioca flour, and vanilla extract. Mix until creamy and smooth.
4. For a better consistency refrigerate for 1 hour before using.
5. In a medium bowl. mix the mango with the lemon zest, juice, and ginger.
6. Just before serving, transfer meringue on a serving platter. Pile the coconut cream on the meringue, spreading it almost out to the edge, and then top with the mango mixture.

NOTES

Store the meringues in an airtight container to keep them crisp.

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