Vegan Inverted Pavlova – Crisp Meringue, Basil Whipped Ganache & Strawberry Compote
This 100% plant-based inverted pavlova combines a crisp meringue shell with a basil-infused whipped ganache and a tangy strawberry compote. Made with Yumgo White, it delivers a light texture, an elegant finish, and a burst of freshness. A refined recipe perfect for an exceptional dessert.
Step 1: Basil Whipped Ganache (prepare the day before)
- Infuse the basil leaves in the cold cream, then let cool and strain.
- Heat half of the cream and pour it over the white chocolate.
- Blend with an immersion blender, avoiding air incorporation.
- Add the remaining cold cream and blend again.
- Transfer to the refrigerator and let rest overnight.
Step 2: Vegan Meringues
- Whip the mixture of Yumgo White powder (rehydrated with water), lemon juice, and vanilla paste until foamy.
- Gradually add granulated sugar while continuing to whisk.
- Once the meringue forms stiff peaks, gently fold in the powdered sugar using a spatula.
- Pipe the meringues onto a baking tray and dust with hibiscus and basil powder.
- Dry in the oven at 90°C (195°F) for 30–45 minutes.
- Once shells are formed, carefully hollow out the base without breaking them.
- Return to the oven and dry further for 1.5 hours at 90°C (195°F) until completely crisp.
Step 3: Strawberry & Basil Compote
- Dice the strawberries (brunoise) and finely chop the basil.
- Mix sugar and pectin together.
- Heat strawberry purée and lemon juice to 45°C (113°F), then add the dry mix.
- Cook up to 85°C (185°F), blend until smooth, then fold in the diced strawberries and basil.
- Chill and refrigerate. Whisk slightly before use.
Step 4: Assembly of the Inverted Pavlova
- Whip the basil-infused ganache until firm and pipeable.
- Fill each meringue shell with ganache, add a core of strawberry compote, then cover again with ganache.
- Close the meringues using a slice of strawberry or a disk of sweet pastry.
- Decorate the top with a rosette of ganache, a fresh strawberry, and a small basil sprig.
Chef’s Tip
Prepare the ganache the day before. For the best result, assemble just before serving to preserve the contrast between the crisp meringue and the soft filling.
