Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals


Layered pavlova with coconut cream

By Rachel Ama

Serves 6 | Prep 30 mins | Cook 1½-1¾ hrs | Calories 328 (per serving)


Liquid (aquafaba) from

400g (14oz) tin of chickpeas

1 tsp cream of tartar

175g (6¼oz) golden caster sugar

1 tsp vanilla bean paste


500ml (17¾fl oz) coconut cream

200g (7oz) mixed frozen berries juice and grated zest of

½ a lime, plus extra zest


300g (9oz) seasonal fruit of your choice (such as raspberries, strawberries, blueberries or redcurrants, sliced figs, mangos, bananas or passion fruit pulp)

1 Preheat the oven to 130°C/Gas Mark 1, then line two baking sheets with baking paper and draw a 23cm (9in) circle on each sheet.

2 Place the coconut cream in the fridge to chill while you make the meringue.

3 Using a food mixer or an electric whisk, whisk the aquafaba and cream of tartar at a high speed in a large bowl for around 5 minutes until the mixture has doubled in volume and is light and fluffy.

4 Continue whisking and add the sugar 1 tsp at a time until it has been completely absorbed. Then add the vanilla bean paste and whisk for a further 2 minutes until the mixture forms stiff, glossy peaks.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan barbecue special - Jul 2019
If you own the issue, Login to read the full article now.
Single Issue - Vegan barbecue special - Jul 2019
Or 549 points
Annual Digital Subscription
Only € 2,67 per issue
Was €46,99
Now €31,99
Monthly Digital Subscription
Only € 3,49 per issue
Was €4,49
Now €3,49

View Issues

About Vegan Food & Living Magazine

Planning a vegan bbq or picnic? Don't just rely on the basics you can pick up from the supermarket, whip up a true feast to impress with the help of the July issue of Vegan Food & Living. With ideas for everything from aubergine and tofu kebabs to cauli-rice maki rolls, leek, mushroom and 'blue cheese' quiche, and creamy potato salad, your friends won't believe their tastebuds. Also this issue, we show you how to create your own tempeh using just 3 ingredients, create some epic vegan street food and share everyday superfoods that can help balance hormones. If that's not enough, we explore if our avocado obsession is destroying the planet, reveal how a vegan diet can help reverse type 2 diabetes and take a look at why palm oil is so controversial.