Dessert platters are the ultimate way to serve dessert when entertaining guests. They are easy and everyone can serve themselves. Best of all, they look amazing and make the best table centrepieces.
This vegan pavlova board is the perfect Christmas dessert when catering for plant based, vegan or dairy free friends and family. If you don’t need the pavlova board to be vegan, simply replace the plant-based meringues with ordinary meringues.
This recipe will feed up to 9 people, so simply double or triple the recipe to cater for a larger number.
This pavlova grazing board got the big tick of approval from my family, so it’s sure to please adults and kids alike.
What are vegan meringues
Vegan Meringue Nests are made with aquafaba, which is the liquid you find in a can of chickpeas. When beaten, aquafaba acts exactly the same as egg whites, making it perfect for meringues.
Vegan honestly taste exactly the same as ordinary meringues made using egg white, they are that good.
Add the below ingredients to your shopping list, or check if you’ve already got the pantry ingredients on hand.
Mini meringue nests 9 pack
400ml can coconut cream
170g can passionfruit pulp
While pavlovas are typically topped with fresh fruit, chocolate sauce works amazingly well. Either use a pre-made chocolate sauce, or use the quick and easy recipe below to whip up a delicious dairy free sauce.
Vegan chocolate sauce
1/3 cup cocoa powder
1/3 cup white sugar
1/4 cup water
Add the cocoa powder and white sugar to a small saucepan. Stir to combine and squish any lumps of cocoa powder. Add the water and stir until all ingredients are well combine.
Heat the saucepan over a low heat, and stir continuously until the sauce begins to thicken. The sauce will continue to thicken the longer it is on the heat, so remove from the heat once the sauce is the desired consistency.
Allow the sauce to cool before using. Store the sauce in a jar in the fridge for up to 1 week.
A pavlova isn’t a pavlova if it’s not topped with a generous amount of softly whipped cream. This coconut whipped cream is a fantastic alternative to traditional whipped cream.
Coconut whipped cream
400ml can coconut cream
2 tablespoons icing sugar
The next day, without shaking or tipping the can of coconut cream, spoon the solid coconut cream into the bowl of a stand mixer. Add the icing sugar, and beat on high for around 3 minutes, or until thick and soft peaks have formed. Keep in the fridge until ready to serve.
Creating the perfect vegan pavlova grazing board
Once you have all of the ingredients, it’s time to put it all together. Before making a start, you will need a large serving tray or board.
Start by arranging the petite meringues on the board. Next, transfer the coconut whipped cream, chocolate sauce and passionfruit pulp to small bowls, and arrange on the board.
Slice the mango and strawberries, and place on the board along with the blueberries and raspberries. Roughly chop the pistachios, and use to fill any remaining gaps on the board along with the shredded coconut.
Finally, add a few spoons for scooping toppings out of the bowls and serve.