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.

Serves 1

Ingredients

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

For the mango gel

1 mango

1g agar agar

25ml water

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

Food Tip: For a nut free option, the hazelnuts can be substituted with 2 tablespoons of caster sugar.

Appliance Tip: For a soft, gooey textured meringue, cook for an hour less in the Miele Gourmet Warming Drawer.

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 the mango gel

  1. Peel the mango, remove the stone and blend to a smooth puree.

  2. Place the puree, water and agar agar in a saucepan.

  3. Whisk together and simmer for a few minutes until thickened. Remove from the heat and cool until set.

  4. Blend the mixture, sieve and transfer into a piping bag.

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.

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