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Vegan blackberry pavlova

  • 4.5 Star
  • Timer Prep 35 min
    Cook 180 min
  • Chart 284.0 cal/
  • Chef hat Hard


For dusting, use some extra of the icing sugar.


  1. 1 Heat the oven to 120°C/ 100°C fan/gas ½.
  2. 2 In a food processor, blitz 150g of the blackberries with the icing sugar.
  3. 3 Sieve and set aside.
  4. 4 Whisk the chickpea liquid, xanthan gum and cream of tartar for 2 mins, until fluffy.
  5. 5 Whisk in the caster sugar, 1-2 tbsp at a time.
  6. 6 Fold in 2 tbsp of the blackberry coulis.
  7. 7 Line 2 baking trays with baking paper.
  8. 8 Spread half the mix in a circle on one. Pipe mini meringues on the other.
  9. 9 Bake the large meringue for 3 hours and the small ones for 1½ hours.
  10. 10 Turn off heat, and leave to cool in the oven completely.
  11. 11 Spread the cream over the meringue base.
  12. 12 Top with blackberries, mini meringues, icing sugar, coulis and basil.

2 Reviews

  • Dede

    Thanks M&S for this vegan pavlova really nice and adding the basil make it taste a little different. My daughter who doesn’t like meringue enjoyed this vegan option

  • I L

    Amazing! Healthier and tastier than the real thing.

  • Average per serving
  • Calories 284.0kCal
  • Fat9.0g
  • Saturated7.0g
  • Salt0.0g
  • Carbohydrates45.9
  • Sugar43.5g
  • Protein2.6g
  • Fibre4.5g