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Vegan Pavlova with Candied Fruits

Vegan Pavlova with Candied Fruits Recipe: Veggie


100g cashew nuts, soaked in a
bowl of cold water overnight
the water from one tin of
chickpeas (aqua faba)
150g caster sugar
100g marzipan (plus a 50g
for decoration, optional)
½ tin coconut cream
50g dairy-free yoghurt
1 vanilla pod

For the topping:

400g caster sugar
1 cinnamon stick
2 cloves
2 clementines
1 lemon
8 fresh bay leaves
200g fresh raspberries
a few sprigs fresh rosemary
50g pomegranate seeds
4 tbsp pistachio nuts, chopped


  • Preheat the oven to 110C/230F/ Gas ¼. Line two baking sheets with baking parchment and draw a 23cm circle on each.
  • Place the aqua faba in a freestanding mixer or in a clean bowl with an electric hand whisk and whisk for 10 minutes until stiff and peaky. With the mixer still running add the sugar, spoon by spoon, and whisk for a further five minutes until glossy. Evenly distribute the meringue between the baking sheets to form large nests and place in the preheated oven for around two hours. When the time is up, turn off the oven and allow the meringues to cool in there.
  • Meanwhile, candy the fruit and bay. Place a large frying pan on a medium heat, add the sugar, cinnamon stick and cloves and 250ml water. Thinly slice the clementines and lemon. Once the sugar is dissolved turn down the heat to a simmer and arrange one layer of fruit slices in the pan. Allow them to gently poach for 10 minutes, turning halfway. Line a tray with baking parchment. When ready, carefully transfer the slices to the tray and allow to cool, then repeat the process with the remaining slices. Finally, add the bay leaves, poach in the syrup for 15 minutes and transfer to the tray. Allow the syrup to cool a little and transfer to a sterilised jar.
  • To make the cream, place the soaked, drained cashews in a food processor. Chop up and add the marzipan and blitz until smooth. Use a spatula to transfer to a mixing bowl. Whiz up the coconut cream in the processor then add the yoghurt and seeds from the vanilla pod and pulse for a few seconds. Transfer the cream mix into the bowl and carefully fold together with a metal spoon. Pop into the fridge to firm up a little.
  • Before you’re ready to serve, sprinkle the 100g caster sugar in a tray and carefully add the raspberries, gently shake to coat them in sugar. Carefully remove the pavlovas from the baking parchment and place one meringue on a serving plate or cake stand. Dollop a few spoonfuls of the cream over the base layer and top with a some of the fruit. Place the second meringue on top, spoon the remaining cream around the centre and top with the remaining fruit, chopped marzipan if using, a few sprigs of rosemary and the candied bay leaves. Scatter over the pomegranate seeds and chopped pistachios.
Print Recipe Recipe and styling by Pip Spence
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