Vegan Summer Fruit Pavlova

The Miele Gourmet Warming Drawer is particularly convenient for busy households as ingredients such as the meringue in this recipe, can be prepared and left to cook at precise temperatures without the need for constant monitoring.

Ingredients

Serves 1

For the meringue

  • 100g aquafaba (chilled chickpea water)

  • 135g caster sugar, finely blended

  • ½ teaspoon xanthan gum

  • ¼ teaspoon cream of tartar

  • 1 vanilla pod

  • 2 tbsp roast hazelnuts, finely blended and sieved into a powder (alternative 2 tablespoons of caster sugar)

For the mango puree

  • 1 mango, peeled and cubed

For the lemon curd

  • 40g coconut cream

  • 75ml lemon juice

  • 1 tbsp lemon zest

  • 2 tbsp maple syrup

  • 1 tbsp cornflour

  • Pinch of turmeric for colour

To assemble

  • Summer fruits

  • Edible flowers

  • Red sorrel leaves

For the meringue

  1. Whisk the aquafaba to soft peaks.

  2. Gradually add the caster sugar, still whisking. Add one tablespoon at a time.

  3. With a knife, scrape the seeds from the vanilla pod and add to the mixture.

  4. Whisk in the xanthan gum and crème of tartar.

  5. Fold in the hazelnuts and transfer into a piping bag with a 1.5cm plain nozzle.

  6. Pipe the meringue into 10cm circles onto a baking tray lined with baking paper.

  7. Put the tray into a Miele Gourmet Warming Drawer on the highest setting for 4 hours. For a soft, gooey textured meringue, cook for an hour less. Alternatively, the pavlova can be cooked in a Miele Oven on Conventional Heat 85˚C for 4 hours.

For the mango puree

  1. Blend the mango in a food processor until smooth and check the seasoning for sweetness. If needed, add a little lime juice to balance all the flavours.

For the lemon curd

  1. Mix the cornflour with 1 tbsp of the lemon juice.

  2. Heat the remaining lemon juice, zest maple syrup and coconut cream in a saucepan.

  3. Add the cornflour mix and allow the mixture to simmer until thickened.

  4. Cool and add turmeric for colour.

To assemble

  1. Place the meringue on a serving plate and fill with the lemon curd.

  2. Top with some mango gel and dot around the base.

  3. Decorate the top and base with fruit and red sorrel, and edible flowers.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

×
Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy