Mini Vegan Pavlovas

A delightful, vegan dessert featuring Buddy Fruits Organic Mango Fruit Spread, this dish combines the slight, airy texture of pavlovas with the tropical sweetness of Buddy Fruits Organic Mango Spread. Whether you’re whipping up a special Valentine’s Day treat for your spouse or bringing a show-stopping treat to your next winter potluck, this is the one!

For the Meringue

• 1 can of chickpeas
• ¾ cup fine cane sugar
• ¼ tsp cream of tartar or ½ tsp lemon juice
• ½ tsp vanilla extract
• Optional: 1 tsp white wine or champagne

For the Pavlova

• 3 ¾ cups vegan whipping cream (e.g. made from scratch, or store-bought), or vegan mascarpone
• Alternative: Use thick yogurt

Toppings

• Buddy Fruits Organic Mango Fruit Spread
• Berries of choice (e.g. blueberries, and blackberries)

Other Topping Ideas

• Pineapple, cubed
• Pistachios or macadamia nuts
• Coconut Flakes
• Edible Flowers
• Kiwi, sliced
• Pomegranate Seeds
• Fresh mint leaves
• Powdered Sugar

1. Prepare your vegan whipped cream, if made from scratch. Otherwise follow package instructions.
2. Preheat the oven to 212 F and line a large baking tray with baking paper.
3. Next, drain your chickpeas, reserving ½ cup liquid from the can. Save the chickpeas for another use. Pour the chickpea liquid into a bowl and add the cream of tartar or lemon juice.
4. Beat the mixture using an electric mixer until stiff peaks form. This means the mixture can hold its shape, and when you remove the beater from the mixture an upright fluffy white peak should appear.
5. Gradually add the sugar, 1 tbsp at a time, over ca. 15 minutes beating continuously at a high speed. Beat the meringue for 5 more minutes so the sugar fully dissolves into the mixture, leaving you with a glossy, creamy meringue.
6. Now add the vanilla, and optional white wine or champagne, and mix until incorporated.
7. Spoon the mixture into a piping bag and pipe into small circles, about 5 cm in diameter, onto the prepared baking sheet. Leave about 2 cm free between each meringue, so they don't stick together when they expand. 

If you don’t have a piping bag, no worries! Just scoop out blobs and form them freehand with a spoon into little baskets.

1. Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, for about 2 hours. Turn off the oven, and forget about them, until the oven cools completely (this slow cooling process prevents cracks!)
2. Once you are ready to serve, take the vegan whipping cream out of the fridge. Spoon the thick cream over the pavlovas, top with mango spread, a few berries and drizzle over powdered sugar and Buddy Fruits Organic Mango Fruit Spread. Garnish with fresh herbs, if desired.
3. Serve immediately and enjoy!