Country Crock Holiday Dairy-Free Pavlova Wreath

Whether it’s Christmas Day or a typical snow-blown Tuesday, there’s no time like the present to whip up this holiday pavlova wreath. Made solely using vegan-friendly ingredients, this show-stealing dessert is a celebration for both the eyes and your taste buds. Crispy on the outside but pillowy on the inside, this sweet pavlova wreath is the perfect way to ring in the holidays.

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Prep time25 min
Ready in5 hr
Portions6
DifficultyMedium

Ingredients

Vegan Pavlova

15 fluid ounces can of chickpeas drained, reserving the liquid (aquafaba)
1 1/2 teaspoon cream of tartar
1 teaspoon xanthan gum
1 cup granulated sugar
Paste of 2 vanilla beans
1 teaspoon vanilla extract
1 1/2 tablespoons cornstarch plus extra for dusting

Holiday Pavlova Wreath Topping - Whipped Country Crock® Plant Cream

2 cups Country Crock® Plant Cream chilled
2 teaspoons vanilla extract
1/4 cup confectioners sugar

Holiday Pavlova Wreath Topping - Raspberry Coulis

1 1/4 cups fresh or frozen raspberries
1/4 cup granulated sugar
2 teaspoons lemon juice
1/4 cup water

Holiday Pavlova Wreath Topping - Garnish

2 cups fresh berries
2 clementines peeled
Rosemary or mint to garnish
1/4 cup confectioners sugar

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Strain the liquid from the chickpeas and place in glass measuring cup. Take note of the amount of liquid. Add the aquafaba to a medium sized saucepan and bring it to a boil. Reduce the heat and allow it to simmer until it has reduced by half in volume, about 10 minutes.
After 10 minutes of simmering, check the volume by pouring the liquid back into the glass measuring cup. If there is more than half of the original liquid, continue to simmer until it reduces to half.
Allow the aquafaba to cool to room temperature. Pour it into a jar and refrigerate it to chill. You MUST allow a minimum of two hours cooling time in the fridge before using.
Make the meringue: Make sure your equipment is completely clean, dry, and free from grease before starting. Wipe down everything with some lemon juice or vinegar to remove any residue from the bowl and mixer.
Preheat the oven to 250°F. Line a baking sheet with parchment paper and dust it with a thin layer of cornstarch, this will make it easier to lift the meringue once it's ready and prevent it from sticking to the paper.
Using a large clean bowl of a stand mixer, add the aquafaba and whisk on high for 5 minutes and then add the cream of tartar and xanthan gum. Whisk on high speed for about 10 - 15 minutes until stiff peaks form. Add the sugar one tablespoon at a time, while continuing to whisk and incorporate the sugar into the aquafaba. Whisk in each tablespoon for about 30 seconds before adding the next. Continue mixing on high until you have incorporated all of the sugar, then whisk for another 10 minutes until thick and glossy.
Add the vanilla and whisk for another minute until fully combined. Lastly, add the cornstarch and whisk for another 30 seconds to combine.
Spoon large dollops of the meringue out onto the parchment paper-lined tray into a round holiday wreath shape. You want the dollops to be fairly high and make sure the circumference is at least an inch smaller than the tray as it will expand while cooking.
Bake the meringue for 2½ hours WITHOUT OPENING THE OVEN DOOR. Turn off the oven, and allow the pavlova to sit in the oven and come to room temperature for 2 hours before opening the oven. It is very important you follow this step, or your holiday pavlova wreath will collapse.
Make the whipped Country Crock® Plant Cream : Using a large clean bowl of a stand mixer, add the Country Crock® Plant Cream and beat on high for about 3 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and sugar, continue whisking until fully combined. Place back in the fridge until you’re ready to assemble the pavlova.
Add the raspberries, sugar, lemon juice and water into a small saucepan. Cook over medium heat, smashing berries with the back of a spoon. Bring to a boil and then simmer for five minutes.
Pour the mixture through a fine mesh strainer and strain the juice into a bowl. Discard the seeds left in the strainer. Refrigerate until cooled. It will thicken as it coo
Right before serving, top the vegan pavlova wreath with the whipped Country Crock® Plant Cream and drizzle with raspberry coulis. Add the berries, clementines and fresh mint or rosemary for a holiday theme. Dust with confectioners sugar and enjoy!

You can store your pavlova in an airtight container or wrap it well in cling film, it should keep its taste and texture for up to 2 days. After you add fruit and whipped cream to your holiday pavlova wreath, you'll need to eat it within an hour.

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