Vegan pavlova with marmalade, whisky and coconut

This vegan pavlova is a delightful dessert with a crispy meringue base made from aquafaba. It is topped with a creamy coconut yoghurt filling, whisky-soaked oranges, toasted coconut, and a refreshing touch of mint and pomegranate seeds.

By Matt Tebbutt
From Saturday Kitchen

This pavlova offers a sweet treat with a balance of healthy fats from coconut yoghurt, natural sweetness from oranges, and antioxidants from pomegranate. Enjoy it in moderation as part of a balanced diet. (Nutri-score)

Equipment

• Stand mixer with whisk attachment
• Baking paper
• Baking tray
• Whisk

Ingredients

For the pavlova

• Aquafaba 150ml (from a drained 400g tin of chickpeas)
• Cream of tartar ¼ tsp
• Caster sugar 300g
• Vanilla bean paste 1 tsp

For the filling

• Oranges 2, segmented
• Whisky 50ml (or more to taste)
• Coconut yoghurt 400g
• Icing sugar 2 tbsp

To serve

• Marmalade 150g, warmed
• Toasted coconut 50g
• Fresh mint sprigs 1 tbsp
• Pomegranate seeds 2 tbsp

Method

Prepare the pavlova base

• Preheat the oven to 140°C (120°C fan) or Gas mark 1. Line a baking tray with baking paper.
• Place the aquafaba, sugar, cream of tartar, and vanilla bean paste into a stand mixer with a whisk attachment. Whisk until the mixture is thick and glossy.
• Spoon the meringue mixture onto the lined tray and form a large circle shape. Bake for 40–60 minutes until crisp. Once baked, turn off the oven and let the pavlova cool in the oven with the door slightly ajar.

Prepare the filling

• Place the segmented oranges and whisky into a bowl. Mix and set aside to allow the flavours to meld.
• In a separate bowl, mix the coconut yoghurt with the icing sugar until smooth.

Assemble the pavlova

• Once the pavlova is cool, brush the surface with the warmed marmalade.
• Spoon the coconut yoghurt mixture on top of the pavlova base.
• Top with the whisky-soaked oranges, toasted coconut, fresh mint sprigs, and pomegranate seeds.

Suggested Wine Pairing

Enhance this dessert with these wine options that pair well with the sweetness and tropical flavours of the pavlova:

• Majestic: Santa Rita 120 Viognier
  This light and aromatic white wine with notes of peach and floral undertones complements the citrusy sweetness of the oranges and the richness of the coconut yoghurt.
• Tesco: Tesco Finest* Prosecco A refreshing sparkling wine with hints of apple and citrus, perfect for balancing the sweetness of the pavlova while adding a touch of effervescence.
• Sainsbury’s: Soave Classico A dry white wine with a crisp finish and floral notes that enhances the tropical flavours of the pavlova without overwhelming the dish.

What can you serve with this?

• Fresh berries – Add a tart contrast to the sweet pavlova.
• Vegan ice cream – A scoop of dairy-free vanilla ice cream complements the pavlova’s texture.
• Shortbread biscuits – Serve on the side for added crunch and sweetness.
• Citrus sorbet – A refreshing palate cleanser that pairs beautifully with the oranges and whisky in the pavlova.

Nutri-Score Health Check

This pavlova is a relatively healthier dessert option due to the use of coconut yoghurt, fresh oranges, and pomegranate seeds. The sugar content is moderate, so it’s best enjoyed as an occasional treat rather than an everyday indulgence.

The Nutri-score has been automatically calculated from the ingredients in this recipe and is only a guide.

Recipe FAQs

• Can I use regular yoghurt instead of coconut yoghurt? Yes, you can substitute with dairy yoghurt, but it will no longer be vegan.
• Is it possible to make this recipe gluten-free? Yes, this recipe is naturally gluten-free.
• Can I make the pavlova ahead of time? Yes, you can prepare the meringue base a day in advance and store it in an airtight container until ready to assemble.
• Can I substitute whisky with something non-alcoholic? Yes, you can use orange juice or a non-alcoholic syrup as a substitute.
• How long can I store the pavlova? The pavlova base can be stored in an airtight container for up to 3 days. However, the filling should be added just before serving.
• Can I use a different fruit? Yes, you can experiment with other fruits like berries or kiwi for a different flavour profile.
• Can I make this recipe without cream of tartar? Yes, you can omit the cream of tartar, though it helps stabilize the aquafaba for a firmer meringue.