Vegan Strawberry Pavlova Recipe – Light and Indulgent Dessert
This vegan strawberry pavlova combines the richness of a whipped white chocolate ganache, the lightness of an egg-free meringue made with Yumgo Blanc, and the freshness of a homemade fruit compote. A refined, airy, and 100% plant-based dessert, perfect for any occasion.
Step 1: Prepare the whipped white chocolate ganache (the day before)
- Heat half of the plant-based cream.
- Pour the hot cream over the vegan white chocolate.
- Blend with an immersion blender without incorporating air, until smooth.
- Add the remaining cold cream and continue blending.
- Refrigerate overnight so the ganache can fully set.
Step 2: Make the vegan meringue with Yumgo Blanc
- Mix the Yumgo Blanc powder with water, lemon juice, and vanilla paste.
- Whip until stiff peaks form.
- Gradually add the granulated sugar while continuing to whip.
- When the meringue forms a firm bird’s beak peak, gently fold in the powdered sugar using a spatula.
- Pipe the meringues onto a baking tray lined with parchment paper.
- Dry in the oven at 90°C (195°F) for 2 to 4 hours, then leave to cool inside the oven.
- The meringues are ready when they are completely dry and crisp.
Step 3: Prepare the homemade fruit compote
- Cut the fruit into small cubes (brunoise).
- Mix the sugar and pectin together.
- Heat the fruit purée and lemon juice to 45°C (113°F).
- Add the sugar-pectin mixture and continue cooking until 85°C (185°F).
- Blend until smooth, then fold in the diced fruit.
- Chill the compote and whisk lightly before using to loosen the texture.
Step 4: Assemble the vegan pavlova
- Whip the ganache until light and airy.
- Pipe the ganache onto the meringue shells.
- Add the fruit compote in the center.
- Decorate with fresh fruit for a colorful and indulgent finishing touch.
