Strawberry Pavlova

Prep: 20 minutes

Cook: 1 hour and 20 minutes

Serves: 12

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Lakanto

This Vegan Strawberry Pavlova is 98% Sugar-Free, keto-friendly and super easy to make. This recipe is best made the day before serving, giving you more time with your guests!

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Strawberry Pavlova

Method:

Pavlova

Preheat the oven to 140°C. Line a large sheet pan with baking paper and draw a 20cm circle on the paper using a cake tin as your template. Turn the baking paper over.
Heat Lakanto Bakers Vanilla Syrup, corn flour and vinegar to approx. 90c.
Add vanilla bean paste to the chickpea water (Aqua Fava). Start whipping the chickpea water and once it starts to foam, slowly add the hot syrup liquid and mix for 15-20 minutes or until thick and glossy.
Spoon the mixture into the centre of the circle template. Smooth the surface to the edges.
Using a small palette knife drag the meringue from the bottom upwards into peaks. Place in oven and reduce oven to 100°C
Bake for 1hr 20 mins or until the outside is crisp and dry. Turn off the oven and leave the meringue in the oven with the door ajar for at least six hours or until cooled completely.
In the meantime, make the compote if using.
When ready to serve, top with fresh strawberries and some of the wild berry compote

Tips & Hints:

Use leftover chickpeas in a salad or make your own hummus

Wild Berry Compote

Place the frozen berries in a medium saucepan over a low heat and simmer gently for 1-2 minutes. Stir through the Lakanto Golden Monkfruit Sweetener and continue to heat gently.
Combine the arrowroot and water, to form a paste and then add to the berries with the vanilla essence.
Continue to gently simmer until the mixture begins to break down and thicken a little. Remove the compote from the heat and allow to cool completely.
Transfer into a preserve jar or airtight container until ready to serve.