Contrary to popular belief, this dessert isn’t from Russia, but actually arrived from New Zealand. It was named after a Russian ballerina from the early 20th century, Anna Pavlova. It consists of a meringue base topped with whipped cream and fruit. It can be customised as much as you like, which is exactly what we’ve done.
Makes 4 nests - preparation time: 10 minutes - cooking time: 1 hour
© 2019 Sébastien Kardinal / Grub Street Publishing · Reproduced with permission.
Preheat the oven to 120°C/250°F/gas ½. Pour the aquafaba, vanilla extract and lemon juice into the stand mixer. Whisk at full power and sprinkle in the guar gum. Leave to whisk for a few minutes. When the mix becomes frothy and white, but hasn’t yet formed soft peaks, gradually add the granulated sugar. Whisk for 3 to 5 minutes until it forms soft peaks.
Add the yuzu zest and finish by gradually adding the icing sugar. Leave to whisk for 15 seconds longer and, then, use to fill a pastry bag with a thick nozzle (star or round).
Pipe the pavlovas 3 cm high on a baking tray covered with baking paper. To get 4 equally sized pavlovas, draw circles around a bowl (11 cm in diameter) using a pencil. Then, make a dip in the middle, using the back of a spoon to form peaks around the edges, like a well.
Cook for 1 hour, without opening the oven. Once the meringues are cooked, leave to cool and rest for a few hours.
Fill the pavlovas with vegan chantilly cream and add some amarena cherries with a drizzle of syrup on top. Add a dusting of icing sugar and serve.