Ombar Pavlova

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Ombar Pavlova 2 v1594223261
  • recipes_preptime 30 Minutes
    Prep Time
  • recipes_cooktime 120 Minutes
    Cook Time
  • 4 Hours
    Chill Time
  • recipes_serves 6

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For the meringue:

  • Aquafaba from 1 tin of chickpeas
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • ¼ tsp xanthan gum (not required but it helps the pavlova to hold its shape better)
  • 150g caster sugar
  • 25g Ombar Coco 60%, straight from the fridge and blended into a powder

For the toppings:

  • Vegan whipped cream of choice
  • 50g pistachios, crushed
  • Ombar Coco 60%, grated
  • 2 handfuls raspberries


  • 1.

    Place the liquid from 1 tin of chickpeas in a small pot over a medium-low heat. Pour it into a bowl to weigh it every so often and keep simmering it until it weighs 80 grams. Allow to cool completely, it should solidify slightly.

  • 2.

    Preheat your oven to 130°C (110°C fan) and line a large baking tray with baking paper.

  • 3.

    Place the reduced aquafaba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.

  • 4.

    Keeping the mixer on, slowly add in the sugar. Add around 2 tablespoons at a time, making sure the sugar is fully incorporated before adding the next 2 tablespoons. Then add the powdered Ombar.

  • 5.

    Whisk until the mixture forms stiff peaks.

  • 6.

    Spoon or pipe mixture onto lined baking tray, and bake for 2 hours.

  • 7.

    After the time is up, turn the oven off completely and leave it in there for at least 4 hours or overnight.

  • 8.

    Whip up cream and spoon or pipe it onto the pavlova.

  • 9.

    Top with raspberries, pistachios and grated Ombar Coco 60%. Serve and enjoy!