The Best Vegan Pavlova
Published 16 December 2021
Celebrate Christmas with kindness with Zacchary Bird’s fabulous vegan pavlova!
We teamed up with Zacchary Bird and Edgar’s Mission Farm Sanctuary to create this fun video in which Zac shows how to make his scrumptious Fablova, just in time for a kind Christmas!
Filmed at the beautiful Edgar’s Mission Farm Sanctuary, the award-winning cookbook author and innovative vegan chef demonstrates step-by-step how to create the best vegan pavlova you’ve ever had.
“If your experience with vegan pavlova has been a crusty meringue with coconut cream on top, I’m here to show you how to do the real deal.” ~ Zac
Instead of egg whites, fabulously versatile aquafaba is used to make the meringue crusts and the soft filling! Zac also shares some helpful tips to ensure you make the most gorgeous pavlova that will wow all your Christmas guests.
Make sure to watch to the very end for some special guest cameos in the final scene!
The full recipe:
Fablova (Vegan Pavlova)
"Pavlova is an Australian and Kiwi classic comprising a silky-soft filling and meringue-like crust, topped with whipped cream and fruit that's perfect for Christmas. If your experience of vegan pavlova has been a brick of meringue hidden under coconut cream, you've been wronged and you must try this truer-to-life version instead." Recipe extracted from Vegan Junk Food by Zacchary Bird.
See the Recipe
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Comments
This looks absolutely amazing, thank you so much for the recipe. How far in advance can you make the pavlova rings and soft filling? And what’s the best way to store them before assembly?
Good questions! We’ll check with Zac and get back to you :)
We have a response for you from The Vegan Baker himself!
“I’d say no more than two to three days in advance and you’ll be fine! Keep the crusts in an air-tight container, separated by baking paper, outside of the fridge aiming to keep them as far from moisture as possible. The filling should be kept wrapped in the fridge until needed. Neither ingredient will ‘go off’ very quickly, but should just be kept separate until right before serving.” ~ Zacchary Bird
Thank you so much for your reply. I’m going to make it this week!!
Fantastic! :)
I made this for Christmas and it was amazing. I did a half recipe trial and found the filling a little firm. I reduced the agar agar to 1 tsp in the full recipe and it was perfect.
I made the meringue base/top and the filling the day before and kept them separated. On the day I put the pavlova together and it sat in an esky for about 4 hours and then served it with whipped cream and fruit and it was perfect!! I was so impressed with the recipe.
That’s so good to know! Well done!
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