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!
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.
