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Simon uses aquafaba in place of egg for this classic Australian Christmas favourite. Enjoy the soft crunch on the outside, an airy melt-in-your-mouth centre, and an overflow of fresh, tart fruits to complement all the sweet!

You will need

Serves 4

  • 1 tin chickpeas, aquafaba only
  • 1/2 teaspoon cream of tartar
  • 3/4 cup caster sugar

For the topping:

  • 3/4 cup plant-based cream whipped to stiff peaks
  • 2 passionfruits
  • 1 punnet strawberries, sliced
  • Bunch mint, chopped
  • 1 punnet raspberries

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15 mins to prep

2 hours to bake

  1. Step 1

    Using a stand mixer, whisk the cream of tartar with the aquafaba until bubbles start to form. Very slowly rain in the sugar (roughly 1 tbsp at a time), making sure the sugar dissolves before adding the next amount of sugar. The mixture will start to fill up with bubbles and become light and fluffy. Whisk for 5 minutes until the mixture forms stiff peaks.

  2. Step 2

    On a baking tray lined with baking paper, spoon on small rustic piles of the meringue and make a well in the centre of each with the back of the ladle. (Alternatively, you can put all the meringue in a piping bag and use this to create neat little stacked rings of meringue for each mini cup!) Place baking tray in the oven at 100°C for 2 hours.

  3. Step 3

    Add the whipped cream in the middle of each pavlova cup, and top with passionfruit, raspberries, strawberries and mint.

Recipe: Simon Toohey

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