Vegan Pavlovas with Black Sesame Brittle and Fresh Blackberries
Author: Give a Fork
  • 1 cup Castor Sugar
  • 1 tbsp. Arrowroot Starch/Cornstarch
  • pinch Fine Grain Sea Salt
  • 1 tin Unsalted Chickpeas chilled overnight
  • 1 tsp. Apple Cider Vinegar
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp Activated Charcoal
  • 1 tsp Black Gel Food Colouring
Black Sesame Brittle
  • 1 1/2 cup cane sugar
  • 2 tbsp water
  • 1/2 cup black sesame seeds
  • 1 tin Coconut Whipping Cream chilled overnight
  • 2 cups Berries blackberries and blueberries
  1. Preheat your oven to 100 degrees Celcius and line a baking tray with baking paper.

  2. In a small bowl whisk together your sugar, activated charcoal, arrowroot starch, and salt. Set aside.

  3. In a large glass/ceramic/stainless steel bowl add your chickpea liquid and apple cider vinegar. Start by beating on low and gradually increase the speed to high. Keep beating until the liquid forms stiff peaks. This can take anywhere from 5 -15 minutes. You'll know its reached stiff peaks when you can tilt the bowl upside down and not have the mixture doesn't run out.

  4. Slowly start adding your sugar mixture, a tablespoon at a time, continuing until all the sugar is incorporated and you're left with a glossy meringue mixture. Add the vanilla extract and black gel food colouring and beat for a further minute until incorporated.

  5. Using a tablespoon scoop the meringue onto your prepared baking tray, leaving enough space between each one as they expand in the oven. Use the back of the spoon to create a nest in the centre, scoop some meringue back into the bowl if necessary.

  6. Bake on the middle rack for 2 1/2 hours or until the outside is dry to the touch and when tapped sounds hollow.

  7. Turn the oven off and allow to cool completely.

Black Sesame Brittle
  1. While your pavlovas are in the oven line a large baking sheet with baking paper.

  2. In a heavy based saucepan add your sugar and 2 tablespoons of water, dissolve on high heat until no sugar crystals remain.

  3. Once your sugar is dissolved and starts bubbling reduce the heat to medium and working quickly add your sesame seeds 1/4 cup at a time.

  4. Pour onto your baking sheet and tilt the tray to create a thick even layer.

  5. Let cool for 30 minutes and using your hands break into shards.

  1. Add your coconut whipping cream to a medium bowl and beat on high until fluffy.

  2. Carefully remove the pavlovas from the baking paper and place on a serving plate. Top with a spoon of whipped coconut cream, fresh berries, and sesame brittle shards.

  3. Serve immediately. Once you've added the toppings the meringues will begin to go a little soggy so only assemble at the very last minute.

  4. Enjoy!