About This Pavlova Recipe
Tropics are all about vibrant colors, rainforests and fresh exotic fruits! The best way to enjoy tropical paradise everywhere is through food. And that food happens to be this heavenly delicious dessert—a vegan pavlova.
Let’s call this beauty Supernova – an explosion of sweet, tangy and citrusy tropical fruits with luscious vanilla whipped cream and delicate vegan meringue.
Hard To Ignore Vegan Pavlova
If you’ve been following us for a while, you’ve probably noticed our recipes are more interesting than regular vegan and gluten free desserts.
Supernova is no exception. This vegan fruit dessert not only tastes fantastic but also combines a variety of textures and exciting flavor combinations.
Every bite is bursting with flavors from light vanilla whipped cream to the tangy and sweet tropical fruits, topped off with the aromatic basil, crunchy coconut, and lime zest.
Supernova’s Key Ingredients
Potato Protein – a powder derived from potato starch used as an alternative to egg white for baking purposes. It’s the main ingredients for the vegan meringue base.
Xanthan Gum – a thickener used for baking and cooking.
Icing Sugar & Cornstarch Mixture – it helps the meringue structure stable while baking.
Tropical Fruits – fresh ripe mango, pineapple and passionfruit.
Basil & Lime Zest – these two aromatics are a perfect match for tropical fruits.
Roasted Coconut Slices — it’s optional, they add nuttiness and crunch to the pavlova.
Vegan Heavy Whipping Cream – use a gluten and dairy free cream with at least 30% fat.
Cacao Butter – melted cacao butter is brushed on the meringue base to prevent it from getting wet or soggy.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Potato Whip | Louis Francois Potato Protein or Aquafaba |
| Surewhip Heavy Cream, DF/GF | Silk Heavy Whipping Cream, DF/GF |
| Basil | Mint |
| Cacao Butter | Vegan white chocolate |
Step-by-Step Guide to Making Vegan Pavlova
Preparing the Meringue Base
- Combine the potato protein powder, xanthan gum and water.
- Use a hand blender to fully dissolve the powder. Cover and store in the fridge for 15 to 30 minutes.
- Whip the potato protein mixture until it reaches a soft peak; add the sugar in three batches. Increase the speed and whip for 8 to 10 minutes until you achieve glossy, stiff peaks.
- Fold the sifted icing sugar and cornstarch carefully in three batches. Do not deflate the meringue.
- Pipe the meringue into 7 cm (3 in) disks. Using a rounded or measuring spoon, make a hollow in the middle.
- Bake for 60-90 minutes in a preheated 105°C (220°F) oven.
- Watch the vegan meringue video for detailed instructions.
Making the Fruit Filling
- Cut the pineapple and mango separately into small cubes. Drain to remove excess juice. Finely chop the basil and mix it with the cut pineapple.
- Keep the cut fruits in the fridge to chill and marinate for at least 10 minutes.
Assembling the Pavlova
- Using a bowl, whip the dairy free cream until it’s light and fluffy. Vanilla can be added for an extra hint of flavor.
- Brush the meringue disks with melted cacao butter on the top and bottom sides. This will seal the surface of the meringue and prevent it from getting soggy.
- Using a star tip, pipe the whipped cream around the sides of the meringue, leaving it hollow in the middle.
- Fill the pavlova with the basil-marinated pineapple first, then the mango.
- Drizzle some fresh passion fruit juice with seeds around the filling.
- Add a few pieces of roasted coconut slices and finish with the fresh lime zest on top.
Supernova – Heavenly Delicious Vegan Pavlova
Equipment
- Digital scale
- hand blender
Ingredients
Vegan Meringue Base
- 10 g Potato Protein
- 150 g water cold
- 0.3 g xanthan gum
- 120 g sugar
- 1 pinch xanthan gum add this before whipping
- 40 g icing sugar
- 10 g cornstarch
Fruit Filling and Whipped Cream
- 100 g mangoes ripe and sweet
- 100 g pineapple ripe
- 1 passionfruit large
- 10 leaves basil fresh
- Zest of 1 lime large
- 200 g vegan whipping cream gluten-free, soy-free
- 1 g vanilla powder or 10 g vanilla extract
Instructions
Vegan Meringue Base
- Combine the potato protein powder, xanthan gum and water.
- Use a hand blender to fully dissolve the powder. Cover and store in the fridge for 15 to 30 minutes.
- Whip the potato protein mixture until it reaches a soft peak; add the sugar in three batches. Increase the speed and whip for 8 to 10 minutes until you achieve glossy, stiff peaks.
- Fold the sifted icing sugar and cornstarch carefully in three batches. Do not deflate the meringue.
- Pipe the meringue into 7 cm (3 in) disks. Using a rounded or measuring spoon, make a hollow in the middle.
- Bake for 60-90 minutes in a preheated 105°C (220°F) oven.
- Watch the vegan meringue video for detailed instructions.
Making the Fruit Filling
- Cut the pineapple and mango separately into small cubes. Drain to remove excess juice. Finely chop the basil and mix it with the cut pineapple.
- Keep the cut fruits in the fridge to chill and marinate for at least 10 minutes.
Assembling the Pavlova
- Using a bowl, whip the dairy free cream until it’s light and fluffy. Vanilla can be added for an extra hint of flavor.
- Brush the meringue disks with melted cacao butter on the top and bottom sides. This will seal the surface of the meringue and prevent it from sogging.
- Using a star tip, pipe the whipped cream around the sides of the meringue, leaving it hollow in the middle.
- Fill the pavlova with the basil-marinated pineapple first, then the mango.
- Drizzle some fresh passion fruit juice with seeds around the filling.
- Add a few pieces of roasted coconut and finish with the fresh lime zest on top.
Video
Notes
- Coating the whole meringue base with melted cacao butter or vegan white chocolate prevents the pavlova from being soggy and for extended shelf life of two days in the fridge.
10 thoughts on “Supernova – Heavenly Delicious Vegan Pavlova”
I recently tried the Supernova, crafted by Rommel himself (the genius behind Bakefree and a master chef of marvelous vegan patisserie), and it quickly became my favorite dessert, vegan or not. It truly lives up to its name!
The pavlova’s outer shell provides a perfect crispness and crunch, while the center remains soft and marshmallow-like. The filling, made with coconut cream, fruit, and a touch of basil, creates a harmonious blend of flavors that is light, fresh, yet very indulgent. It’s hard to believe it’s completely plant-based.
Overall, the balanced and original combination of textures, colors, and flavors makes this beautiful dessert a must-try for anyone.
I’m sure this wonderful recipe will make lots of vegans (and non-vegans) looking for a healthy, yet delicious dessert very happy!
Thanks you, Nathaly.
Taste is important when it comes to plant-based dessert and I’m glad you like the tropical fruit-basil combinations.
Rommel treated me to this wonderful Pavlova and it was extremely delicious, like everything he cooks! In my opinion, this is a very fresh and delicate taste!
Thanks Oleh. Do you mind giving it a star rating of how satisfied you were on the taste?
Yeah, of course! I’ll give the ratings.
Thanks a lot!😎
The meringue/ cream/ fruit/ herb combination of this pavlova is perfectly balanced in terms of textures, flavors and colors, Rommel is such a genious guy, no details are left aside ! A touch of freshness and energy in our plate this summer, we love it !
Thanks, Justine. There’s more coming 😎
The mix of tropical fruit & basil (!) is ingenious and unique. A refreshing delicate taste for the summer.
No need to over-sugar the meringues or the cream, the natural sugar in the fruit & the vanilla give a sweet & healthy balance treat.
@Costa,
I’m glad you appreciate the basil and tropical fruit flavor combination 😎