- Arrange the pavlova pipe in the baking tray. Switch off the microwave after one hour, and don’t open the door. Give the pavlova four hours to cool.
- Take it out of the oven when it has cooled down, and wipe out the baking sheet from it very smoothly.
For craning the Eton mess:
- To loosen the jam, thoroughly mix it in a small dish. Pour a tiny bit into each of the six serving jars or glasses. Set the remainder aside.
- Cut the strawberries into small pieces and shred the pavlova.
- Combine the icing sugar and dairy-free cream and beat until thickened. With a small portion set aside for the topping, fold in the pavlova and strawberry pieces.
- Gently fold in the leftover jam after swirling it over the mixture.
- Distribute the vegan Eton mess among your six glasses or jars for serving. Place the remaining pavlova pieces and strawberries on top.
Notes:
- Squeeze down the excess water from two 400-gram cans of canned, unsalted chickpeas to make aquanaut. It should be simmered on medium-high heat in a pot. After it has dropped by half, balance it by moving it from the pot to a basin. To help it coagulate like egg whites, chill it in a cool place for at least a few hours or overnight.
- It is advisable to eat this dessert right away. You can keep it for almost 12 hours.
Frequently asked questions:
Specifics:
Which is best for this recipe, strawberry purée or strawberry jam?
- Traditionally, sweetened strawberry purée is used to make Eton mess; however, strawberry jam works just as well and is less expensive. True, it’s not the same, but it keeps the work done. It is very enjoyable that the flavor was a little stronger when the jam was used.
Nutritional facts:
Sodium: 57 mg.
Calories: 287 kcal.
Protein: 1 g.
Carbohydrates: 40 g.
Sugar: 38 g.
Fat: 14 g.
Fiber: 1 g.
