Serves: 6 Prep: 20_minutes Cook: 2_hours



A mouth-wateringly fluffy pavlova made, extraordinarily, with our chickpea water (aquafaba) instead of egg for an airy, crunchy meringue base. Topped with whipped vegan cream and fresh fruit making it a flamboyant, show-stopping dessert for the whole family to enjoy.


1 tin Biona Organic Chickpeas (reserve the chickpeas and use the aquafaba liquid)

¼ Teaspoon Cream of tartar

1 Teaspoon Vanilla extract

⅛ Teaspoon Xanthan gum (optional)

150g Caster sugar 


For the toppings:

300ml Vegan whipped cream of choice 

300ml pure cream

2 tbsp sifted icing sugar, plus extra for dusting

3 small or 2 large yellow nectarines, washed and sliced

125g blackberries


  1. Preheat your oven to 130°C (110°C fan oven) and line a large tray with baking paper. 
  2. Place the liquid from the tin of chickpeas in a small pot over a medium-low heat. Pour it into a bowl to weigh it every so often and keep simmering it until it weighs 80 grams.
  3. Measure out your caster sugar and set aside.
  4. Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
  5. Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.
  6. Keep whisking until the mixture forms very stiff peaks. If you're using xanthan gum, it will whip a lot quicker so just whisk for as long as you can before it starts sticking to the mixers. You should be able to hold the bowl upside down for a few seconds without the mixture moving around.
  7. Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours.
  8. After this time, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it (leaving it overnight is ideal). 

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