Raspberry, Almond and Rose Pavlova Traybake

Servings: Serves: 6

Nutritional Information:

Per 100g

Calories 210, Fat 9.5g, Saturates 7.1g, Carbohydrates 29g, Sugars 28g, Protein 1.6g, Salt 0g


For the Meringue:

175ml (3/4 cup)
150g (3/4 cup)

For the Topping:

You will also need:

An electric hand whisk
Baking Parchment
Large Sheet Of Baking Parchment
A chilled mixing bowl



Preheat the oven to 100°C (Gas Mark 1/4, 210°F). Pour the aquafaba into a large, clean glass bowl and whisk to soft peaks with an electric hand whisk. Add the cream of tartar and rose water and slowly and gradually add the sugar, whisking all the time. Add the xantham gum and continue whisking until the mixture is very thick and fluffy and stiff peaks have formed.


Line the baking sheet with parchment, using a small blob of the meringue to stick it to the tray at each corner. Roughly spread out the meringue on the paper, making swirls as you go, and leaving a slight dip in the centre for the filling. Transfer to the oven and bake for 2 hours without opening the door.


Remove the coconut cream and mixing bowl from the fridge. Add the cream to the bowl along with the icing sugar and rose water. Whip the cream mixture with the electric whisk until light and fluffy. Refrigerate until ready to use.


When ready to serve, top the meringue with the whipped coconut cream, raspberries and scatter over the almonds and rose petals. Serve immediately.


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