Pavlova with Aquafaba

Pavlova with aquafaba is an elegant dessert that highlights aquafaba’s ability to create stable, crisp meringue exteriors with soft, marshmallow-like centres. Its striking appearance and light texture make it ideal for professional patisserie menus and display counters. This formulation ensures consistent structure, volume, and shelf life for service or pre-production.

Ingredients (for one 20 cm pavlova base)

• 150 g chilled aquafaba (≈ 5 egg whites equivalent)
• 150 g caster sugar
• 5 g corn starch
• 2 g cream of tartar or 1 g citric acid (optional, to stabilise foam)
• 5 g white wine vinegar or lemon juice
• Toppings: 250 ml whipped plant-based cream, 300 g fresh seasonal fruit

Method

  1. Whip the aquafaba:
    Place chilled aquafaba in a clean, grease-free bowl. Whip at high speed until soft peaks form. Add cream of tartar and continue until firm peaks develop.

  2. Incorporate sugar:
    Add caster sugar gradually while whipping until glossy stiff peaks form and the meringue is dense and stable.

  3. Add starch and acid:
    Gently fold in corn starch and vinegar to stabilise the structure and create the characteristic soft centre.

  4. Shape the pavlova:
    Spoon the meringue onto parchment-lined trays and shape into a 20 cm disk with slightly raised edges to hold toppings.

  5. Bake:
    Bake at 110 °C (fan off) for 1.5–2 hours until crisp on the outside. The centre should remain slightly soft.

  6. Cool:
    Turn off the oven and let the pavlova cool inside with the door ajar to avoid cracking.

  7. Assemble:
    Just before service, top with whipped cream and seasonal fruit. Serve immediately.

Professional Tips

  • Use chilled aquafaba (4 °C) for maximum volume.

  • The corn starch + acid combination ensures a soft centre and crisp shell.

  • Cool gradually to prevent structural cracks.

  • Shells can be baked 1 day in advance and stored in an airtight container with desiccant until assembly.

Key Takeaways

  • Aquafaba creates stable pavlova bases with professional appearance and texture

  • Crisp exterior and soft interior replicate traditional egg-based pavlova

  • Requires controlled drying, cooling, and last-minute assembly

  • Suitable for display desserts and banquet service

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