Summer Fruit Aquafaba Pavlova

Summer Fruit Aquafaba Pavlova

A pavlova is an airy cloud of meringue cradling fresh cream and fruit. It is named for ballerina Anna Pavlova, a childhood idol of mine, because it embodies lightness and effortlessness.

This 100% vegan-friendly dessert is easy to make. We made it egg-free with the use of aquafaba - the liquid from a can of chickpeas. It is made dairy-free with the use of coconut whipped cream.

You can make use of whatever fruit you have in abundance. Tart fruits like kiwi offset the sweet meringue nicely. Naturally prevent sliced fruit from browning by brushing it with a mixture of Flora Acerola vitamin C powder dissolved in a little water.

The pavlova is a favorite dessert in Oceania, and it would be fitting to drizzle it with New Zealand manuka honey if you have some. Some people also like to add slivered almonds, pistachios, or flaked coconut. Edible flowers would be a beautiful choice!

Summer Fruit Aquafaba Pavlova


Pro tips

Keep fruit from browning by brushing with Flora Acerola powder dissolved in a little water.

When making aquafaba meringue, don’t try to whisk it manually. Unlike egg whites, it is not possible to over-whisk them. Use alcohol extracts. Avoid oil-based flavourings like orange oil.

When drawing the circle, the easiest way is to trace a 9” cake tin. You may wish to make several smaller ones. You can then pipe it on or use a spatula.

Leave the meringue in the oven for a minimum of 2 hours, I suggest 4 hours+ or overnight. You will know they have dried sufficiently when they peel off the parchment paper without sticking. If your home is humid, keep the meringue in an airtight container in the fridge until serving


  • Meringue
  • Liquid from 2 cans of chickpeas (no salt added)
  • 225 g granulated cane sugar
  • ½ scoop Flora Acerola powder
  • Optional but highly recommended to stabilize: ¼ teaspoon cream of tartar
  • Optional for a pink colour: 1 tsp Red Beet Crystals
  • 1 teaspoon vanilla extract
  • Topping
  • Prepared coconut whipped cream
  • 200 g fresh local fruit – we used berries
  • Any other toppings you choose


  • Drain the chickpeas, reserving the liquid. Chill the liquid for 2 hours or until cold. Put the chickpeas in a container and refrigerate for another use.
  • Combine the dry ingredients (sugar, acerola, and optional ingredients) in a small bowl. Whisk out any lumps.
  • Place baking paper on a tray and draw a circle on it where the meringue will go.
  • When aquafaba liquid is cold, preheat oven to 275° F (135° C).
  • Using an electric handheld or stand mixer fitted with the whisk attachment, whisk aquafaba for 8 minutes or until mixture turns to soft peaks. Add vanilla.
  • Continue whisking, adding the powdered sugar mixture by the spoonful until very stiff peaks form.
  • Spread the meringue on the circle, making the sides higher than the middle.
  • Place in the oven and immediately reduce oven to 250° F (120°C). Bake for at least 2 hours. Do not open oven doors during this time.
  • Once you turn off the oven, leave to dry out in the oven until completely cool.
  • To serve, transfer your meringue base to a serving dish, spread with cream and cover with berries. Serve as soon as possible and store any leftovers in the fridge.


Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.