Dairy-free pavlova recipe

This twist on the classic pavlova is made completely dairy-free and utterly delicious. Created by nutritionist Faye James, the recipe is crafted from egg whites – or chickpea water for a vegan alternative – accompanied by the enchanting flavours of vanilla, coconut sugar, and arrowroot. Topped with velvety coconut yogurt, a touch of vanilla, and a dollop of sugar-free cherry jam, this pavlova is garnished to perfection with fresh cherries and a sprinkle of grated dark chocolate.

Ingredients to make dairy-free pavlova

Pavlova

4 egg whites (or two cans of chilled chickpea water for a vegan version)

1 tsp vanilla

1 cup coconut sugar, pulsed several times in food processor to make finer

1  tbsp arrowroot

Filling

1 tub of coconut yoghurt

1 tsp vanilla

Sugar-free cherry jam

Topping

Handful of fresh cherries

Grated dark chocolate

Method to make dairy-free pavlova

Preheat oven to 120c. Place the egg whites in a stand mixer bowl and beat until stiff.  Add the vanilla extract. Whisk the sugar and the arrowroot together. With the mixer on medium speed, gradually add the sugar mixture until all ingredients are combined. Place three rounds of meringue mixture on the baking sheet lined with parchment paper. Bake for one hour. Turn off the oven, leave the meringue in the oven until the oven cools completely. For the filling place the coconut cream in a mixing bowl and beat with hand mixer or stand mixer. Add the vanilla.  Beat until it is the consistency of whipped cream.  Heat the cherry jam over a medium heat until melted, adding a little water to thin down. Assemble the pavlova with the cream and a drizzle of cooled cherry jam mixture. Top with fresh cherries and grated chocolate.

Citro food tip

Opt for a healthier twist by using natural sweeteners like coconut sugar instead of refined sugar. It not only adds a rich flavour but evolves the flavours.