Mini Vegan Tropical Pavlovas

Recipe and photo Eloïse Jennes - cookingwithelo

The day before

1. Strain the aquafaba through a fine-mesh sieve to remove any remaining chickpea hulls.
2. Pour the liquid into a saucepan and bring it to a gentle simmer. Simmer for 10 to 15 minutes, or until the liquid has reduced by at least half.
3. Rinse the aquafaba bottle, then pour the reduced liquid back into it. Let it cool and refrigerate overnight.

For the pavlova

1. Preheat the oven to 120°C.
2. Pour the cold, gelatinous aquafaba into a perfectly clean mixing bowl. Whisk for 5-7 minutes on medium-high speed in your stand mixer until a thick foam forms. Then, add in the lemon juice.
3. While whisking at medium-high speed, gradually add the icing sugar, one tablespoon at a time. Wait 30 seconds before adding the next tablespoon. The mixture will turn white and glossy.
4. The meringue is ready when it forms a sharp "beak" when you lift the whisk or when you can hold the bowl upside down without anything moving. If not, whisk for a few more minutes.
5. Using two spoons or a piping bag fitted with a star tip, shape 6-8 little nests (± 8 cm in diameter) with a hollow center on a parchment-lined baking sheet.
6. Reduce the oven temperature to 100°C and bake the pavlovas for 90 minutes on conventional heat (top and bottom heat, no fan).
7. Let the pavlovas cool down WITHOUT opening the oven door for at least two hours.

For serving

1. Cut off the skin of the pineapple and remove the core. Cut it into small cubes.
2. Place the pineapple in a lidded dish and marinate it with the rum and vanilla bean powder for at least two hours.
3. In a separate bowl, combine the soy yogurt, vegan cream cheese, maple syrup, tonka bean, and vanilla bean powder.
4. To serve, top each pavlova with a tablespoon of tonka cream and pineapple. Garnish with fresh passion fruit seeds and mint leaves.

Elo’s notes

1. Reduce your aquafaba the day before. It needs time to chill and turn gelatinous, that’s what makes the meringue hold.
2. This is not a last-minute dessert. Take into account that your oven will be occupied for 3½-4 hours.
3. Your bowl and whisk must be 100% grease-free. Use a stainless steel or glass bowl for whisking, not plastic.