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Egg-free mini berry pavlovas

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For a spectacular Christmas dessert, try these egg-free mini berry pavlovas. Bursting with fruity and nutty flavours, they’re sure to wow your guests.

  • Makes32
  • Cook time1 hour
  • Prep time30 minutes, + 2 hours chilling & 4 hours cooling time

Ingredients

  • 400g can chickpeas
  • 1/2 tsp cream of tartar
  • 1 1/4 cups (200g) pure icing sugar
  • 1kg dairy-free coconut yoghurt
  • 1/4 cup (80g) raspberry jam, warmed
  • 125g raspberries, halved, to serve
  • 125g blueberries
  • 250g strawberries, halved
  • Chopped pistachios, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Drain the chickpeas, reserving the liquid. Place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled. (Reserve the chickpeas in an airtight container in the fridge for another use.)
  2. Step 2

    Preheat oven to 150°C. Line 3 baking trays with baking paper. Beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form. Add cream of tartar and beat until combined. Gradually add icing sugar, 1 tbs at a time, beating for 10 mins or until mixture is thick and sugar dissolves.
  3. Step 3

    Place meringue mixture in a large piping bag fitted with a 2cm plain nozzle. Pipe thirty-two 6cm discs onto the lined trays, about 2cm apart. Use a spoon to smooth the tops.
  4. Step 4

    Place trays in oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in oven, with door ajar, for 4 hours or overnight to cool completely.
  5. Step 5

    Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.

Egg-free mini berry pavlovas

Egg-free mini berry pavlovas
  • Makes32
  • Cook time1 hour
  • Prep time30 minutes, + 2 hours chilling & 4 hours cooling time
Ingredients
  • 400g can chickpeas
  • 1/2 tsp cream of tartar
  • 1 1/4 cups (200g) pure icing sugar
  • 1kg dairy-free coconut yoghurt
  • 1/4 cup (80g) raspberry jam, warmed
  • 125g raspberries, halved, to serve
  • 125g blueberries
  • 250g strawberries, halved
  • Chopped pistachios, to serve
    Description

    For a spectacular Christmas dessert, try these egg-free mini berry pavlovas. Bursting with fruity and nutty flavours, they’re sure to wow your guests.

    Method
    1. Step 1

      Drain the chickpeas, reserving the liquid. Place the reserved chickpea liquid in a bowl in the fridge for 2 hours or until chilled. (Reserve the chickpeas in an airtight container in the fridge for another use.)
    2. Step 2

      Preheat oven to 150°C. Line 3 baking trays with baking paper. Beat chickpea liquid in the bowl of an electric mixer for 5 mins or until soft peaks form. Add cream of tartar and beat until combined. Gradually add icing sugar, 1 tbs at a time, beating for 10 mins or until mixture is thick and sugar dissolves.
    3. Step 3

      Place meringue mixture in a large piping bag fitted with a 2cm plain nozzle. Pipe thirty-two 6cm discs onto the lined trays, about 2cm apart. Use a spoon to smooth the tops.
    4. Step 4

      Place trays in oven and reduce oven to 100°C. Bake for 1 hour. Turn the oven off. Leave meringues in oven, with door ajar, for 4 hours or overnight to cool completely.
    5. Step 5

      Place yoghurt in a bowl. Add the jam and gently stir to marble. Top meringues with yoghurt mixture, raspberry, blueberries, strawberry and pistachio.