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Vegan Pavlova with grapefruit curd

Vegan Pavlova with Grapefruit Curd

This vegan pavlova is made with aquafaba, filled with a plant-based grapefruit curd and topped with fresh citrus slices and mint. 

Course Dessert
Cuisine Vegan
Keyword grapefruit curd, vegan pavlova, vegan recipe for pavlova
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 4
Calories 300 kcal

Ingredients

For the pavlova:

  • 4 oz aquafaba from unsalted or low sodium canned chickpeas chilled
  • 1 tsp apple cider vinegar
  • 3/4 cup caster sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

For the grapefruit curd:

  • 1/2 cup grapefruit juice
  • 2 tablespoons lemon juice
  • 3/4 cup caster sugar
  • 1/3 cup cornstarch
  • Pinch of salt
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut cream

For the toppings:

  • 2 oz aquafaba
  • 1 tsp lemon juice
  • 3 Tbsp granulated sugar
  • 1 tablespoon Grand Marnier or orange liqueur

Instructions

  1. Pour 4 ounces of aquafaba into the bowl of an electric mixer and place in freezer for 5-10 minutes. Preheat oven to 225 degrees. Line a sheet pan with parchment paper and trace four 4-inch circles onto the parchment. 

  2. Remove mixing bowl from freezer and add vinegar. With the whisk attachment, whip mixture at high speed until tripled in size, about 4-5 minutes. Reduce mixer speed to medium and gradually add in 3/4 cup sugar. Increase speed back to high and continue whisking until mixture holds stiff, glossy peaks. You should be able to hold the bowl upside down without the mixture falling out. Whisk in cornstarch and vanilla. 

  3. Using a pastry bag, pipe meringue around the circles drawn on the parchment paper. Build up the outer part of the circles higher than the center, leaving a well. Place in oven and reduce heat to 200 degrees. Bake for 1 1/2-2 hours, or until the meringue is dry to the touch. Do not open the oven for at least the first hour. Once the meringues are done, turn the oven off and allow them to cool completely in the oven.

  4. Meanwhile, make the grapefruit curd. In a saucepan, combine the grapefruit juice, lemon juice, sugar, cornstarch and salt. Bring to a simmer over medium-high heat. Cook until thickened, about 10 minutes, whisking constantly. Remove from heat, whisk in the coconut oil and coconut cream allow to cool completely. Grapefruit curd will continue to thicken as it cools. 

  5. In an electric mixer with the whisk attachment, whip remaining 2 ounces of aquafaba with lemon juice until light and fluffy, about 3-4 minutes. Add remaining sugar and Grand Marnier. 

  6.  To assemble the cooled pavlovas, spoon a dollop of grapefruit curd in the center of each meringue, top with the aquafaba whip and garnish with citrus slices and fresh mint leaves.

Recipe Notes

Tips and tricks

For the meringue, aquafaba tends to cooperate better for whipping when chilled. I like to measure out the liquid in the metal bowl of my stand mixer and chill it in the freezer for a few minutes as I gather my other ingredients. Adding a pinch of cream of tartar is another way to help achieve stiffer peaks.

The meringue will take several minutes to whip. You’ll know it’s done when you can hold the bowl upside down and the meringue doesn’t budge.

Tracing circles onto parchment paper and then piping the meringue around the circles is an easy way to get evenly sized meringues.

When baking, don’t open the oven door for at least the first hour so that you don’t risk the meringues collapsing. The meringues are done when you can tap on them gently and they feel hard to the touch. Once they are done, turn the oven off and cool them completely inside the oven.

The meringues and the curd can be made a day or so in advance, but wait to make the whipped topping and assemble them until just before serving. I like to serve these with fresh, juicy slices of cara cara oranges (they look like grapefruit but are smaller and a little sweeter) and fresh mint leaves.