Craving a pavlova that shatters cleanly under the spoon, then gives way to light vanilla cream and fresh fruit? Here, the meringue is made without eggs, using a plant-based base, then topped with mango, pineapple, passion fruit, basil, and lime zest.
The result is bright and intensely fruity, with a striking contrast between the crisp, dry shell and the juicy fruit. Weigh everything in metric for consistent results. This recipe rounds out the series of gluten-free cakes and entremets.
What is a gluten-free vegan pavlova?
It’s a pavlova built on vegan meringue, topped with plant-based whipped cream and tropical fruit. This version is also gluten-free, with a suitable plant-based cream and a simple topping of ripe mango, ripe pineapple, passion fruit, basil, and lime. The flavor is fresh and lively, with a distinct herbal note from the basil and a bit of crunch if you add toasted coconut.
The meringue base doesn’t rely on egg whites, but on potato protein, used here as the main substitute. Xanthan gum works as a thickener, while icing sugar and cornstarch help support the structure during baking. Finally, a thin coat of melted cocoa butter protects the shell from the moisture in the cream and fruit.
The main ingredients
Potato protein forms the base of the vegan meringue. Mixed with water and a little xanthan gum, it whips up into an airy foam. Xanthan gum, meanwhile, acts as a thickener.
The icing sugar and cornstarch mixture helps stabilize the meringue during baking. Sift both before folding them in. For the fruit, use a very ripe mango, a very ripe pineapple, and a fresh passion fruit; they bring the juice, acidity, and main flavor.
Basil and lime zest pair especially well with tropical fruit. Toasted coconut is optional, but it adds a drier note and a little crunch. For the cream, choose a gluten-free, lactose-free plant-based whipping cream with at least 30% fat. Vanilla is optional; add it to the cream if you want a rounder flavor.
Melted cocoa butter has a specific role: it creates a barrier against moisture. Brushed onto the meringue, it helps keep the shell dry for longer.
Technical tips and pitfalls to avoid
Start by blending the potato protein, xanthan gum, and cold water with an immersion blender to fully dissolve the powder. Cover, then refrigerate the mixture for 15 to 30 minutes before whipping it. This chilling step is important, so don’t skip it.
Whipping the meringue
Whip to soft peaks first, no further, then add the sugar in three additions. Once the sugar has been gradually incorporated, increase the speed and continue whipping for 8 to 10 minutes. You’re looking for a glossy, firm meringue that holds sharp peaks.
Then add the sifted icing sugar and sifted cornstarch, again in three additions. Fold them in gently so the mixture doesn’t deflate. If you deflate the foam at this stage, the shell will lose structure.
Shaping and baking the shells
Pipe the meringue into 7 cm discs. Using the rounded back of a spoon or a measuring spoon, hollow out the center to create space for the filling. This cavity should stay well defined so it can hold the cream and fruit without overflowing.
Bake in an oven preheated to 105°C for 60 to 90 minutes. Because the range is wide, pay close attention to the shell: it should dry out without browning.
Preparing the fruit
Cut the pineapple and mango separately into small dice. Drain them well to remove excess juice; otherwise, the meringue will absorb moisture quickly. Finely chop the basil and mix it only with the pineapple.
Then refrigerate the cut fruit for at least 10 minutes before assembly so it chills and lightly marinates. This resting time is enough for the basil to flavor the pineapple without softening everything.
Assembling the pavlova without making it soggy
Whip the plant-based cream until light and airy. If using it, add the vanilla at this stage. Fit a star tip and pipe the cream around the edge, leaving the center hollow.
Before that, brush the meringue discs with melted cocoa butter, both on top and underneath. This seals the surface of the meringue and limits moisture. It’s the best way to prevent the shell from softening or turning soggy when it meets the filling.
For the filling, start with the basil-marinated pineapple, then add the mango. Spoon a little fresh passion fruit pulp, seeds and all, around the filling. Finish with a few pieces of toasted coconut, if using, and fresh lime zest.
You’ll find all my other vegan desserts in one place.
Recipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 10 g potato protein powder
- 150 g cold water
- 0.3 g xanthan gum
- 120 g sugar
- 1 pinch xanthan gum, to add before whipping
- 40 g powdered sugar
- 10 g cornstarch
- 100 g mango ripe and sweet
- 100 g pineapple ripe
- 1 passion fruit large
- 10 leaves basil fresh
- zest of 1 lime large
- 200 g dairy-free whipping cream gluten-free, soy-free
- 1 g vanilla powder or 10 g of vanilla extract
Instructions
Vegan Meringue Base
- Combine the potato protein powder, xanthan gum, and water.
- Use an immersion blender to fully dissolve the powder. Cover and refrigerate for 15 to 30 minutes.
- Whip the potato protein mixture to soft peaks, then add the sugar in three additions. Increase the speed and continue whipping for 8 to 10 minutes, until stiff, glossy peaks form.
- Gently fold in the sifted powdered sugar and cornstarch in three additions, taking care not to deflate the meringue.
- Pipe the meringue into 7 cm discs. Using a rounded spoon or measuring spoon, make a well in the center of each one.
- Bake in a 105°C oven for 60 to 90 minutes.
- For more detailed guidance, watch the vegan meringue video.
Fruit Topping
- Dice the pineapple and mango separately into small cubes. Drain off any excess juice. Finely chop the basil and toss it with the diced pineapple.
- Refrigerate the cut fruit for at least 10 minutes to chill and marinate.
Assembling the Pavlovas
- Whip the dairy-free cream in a bowl until light and airy. Add the vanilla for extra flavor.
- Brush the tops and bottoms of the meringue discs with melted cocoa butter. This seals the meringue and helps keep it crisp.
- Using a star tip, pipe the whipped cream around the edges of each meringue, leaving the center hollow.
- Fill each pavlova with the basil-marinated pineapple, then top with the mango.
- Spoon a little fresh passion fruit juice and seeds around the filling.
- Finish with a few pieces of toasted coconut and a little fresh lime zest.
