piled high with fruit, cream, and a cheeky drizzle of CHOC SHOT!
ingredients
for the mini pavlovas:
- 120ml aquafaba (from 1 tin of unsalted chickpeas or OGGs)
- ¼ tsp cream of tartar or ½ tsp lemon juice
- 100g Sweet Freedom syrup (we like to use FRUIT SYRUP or CARAMEL SYRUP)
- 1 tsp cornflour
- ½ tsp vanilla extract (optional)
for the topping:
- 200ml vegan double cream
- 2 tbsp Sweet Freedom syrup (RASPBERRY, BUTTERSCOTCH, or PISTACHIO for something new!)
- Fresh fruit: berries, sliced kiwi, or mango
- Optional: Sweet Freedom CHOC SHOT drizzle
make
- Preheat oven to 110°C (fan 100°C) and line a baking tray with parchment paper.
- Whip the aquafaba: Pour into a large clean bowl and whisk on high speed for 7–10 minutes until thick and glossy stiff peaks form.
- Add the cream of tartar or lemon juice halfway through whisking, it helps stabilise the foam.
- Slowly drizzle in Sweet Freedom syrup, one tablespoon at a time, while whisking on medium speed. Continue until the mixture looks shiny and holds firm peaks (about another 3–5 minutes).
- Add the cornflour and vanilla extract, whisk briefly to combine. Spoon or pipe into 6–8 small circles on your lined tray (about 8cm wide), leaving a small dip in the middle for the cream.
- Bake for 1 hour 15 minutes until crisp and dry on the outside.
- Turn off the oven, leave the door slightly open, and cool completely inside.
- Whip your vegan cream until soft peaks form, then fold in your chosen Sweet Freedom syrup for sweetness and flavour.
- Top each pavlova with cream, fresh fruit, and a final Sweet Freedom drizzle, extra points for a mix of flavours and colours!
