Plant Based Pavlova Wreath

Christmas dessert with an exotic twist…

Festive plant based Exotic Fruit Pavlova Wreath.



6 servings


Plant Based

Prep time

20 minutes

Cooking time

2 hours


  • 240ml of water from tinned Chick Peas (Aquafaba)

  • 1 tsp White Wine Vinegar

  • 250g Caster Sugar

  • Pomegranate Seeds (from half a Pomegranate)

  • 1 Mango

  • 1 Passion Fruit

  • Mint Leaves for garnish


  • Pre heat the oven at 100°C.
  • Whisk the aqua faba and the vinegar until creating stiff picks.
  • Add the sugar one table spoon at the time and continuing whisking.
  • Transfer the mix on to a lined baking tray creating a wreath shape.
  • Bake for 2h at 100°C
  • Once cool, top the wreath with chopped mango, figs, pomegranate seeds, passion fruit and garnish with fresh mint leaves.
  • Serve with whipped cream or yogurt.
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