My Vegan Blood Orange Pavlova is an elegant dessert made with aquafaba meringue, dairy-free yogurt, tangy blood orange curd and fresh blood orange segments. Get the recipe below.
If you’re looking for a desser that truly wows, without eggs, dairy or complicated techniques, then this Vegan Blood Orange Pavlova recipe is the recipe to make! With it’s crisp, cloud-like aquafaba meringe base, creamy vegan yogurt topping, tangy blood orange curd and fresh blood orange segments, this dessert is an irresistable combinate of textures and flavours. It’s light yet indulgent, elegant yet simple to prepare.
This recipe is especially worth making when blood oranges are in season. Their naturally vibrant colour and sweet but tart flavour elevates the pavlova into something that feels restaurant-worthy, making it perfect for dinner parties or celebrations. Unlike heavier desserts, this vegan pavlova is refreshing and not overly rich which means it’s ideal after a big meal!
Another reason I love this recipe is how accessible it is – even if you’ve never made vegan meringue before. Aquafaba (the liquid from canned chickpeas) whips up beautifully with just a few pantry staples, creating a stable, glossy meringue that bakes into the classic pavlova texture: crisp on the outside with a soft, marshmallow-like centre. Paired with dairy-free yogurt instead of vegan cream, this version feels lighter and fresher while still delivering on creaminess.
Whether you’re catering for vegans, baking for guests with egg or dairy allergies, or simply want to try a stunning plant-based dessert, this Vegan Blood Orange Pavlova is a recipe you’ll come back to again and again.
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Ingredients
Get your shopping list at the ready! You’re going to need the following:
For the vegan pavlova:
- Aquafaba (the liquid from canned chickpeas)
- Caster sugar
- Cream of tartar
- Vanilla paste
For the topping:
- Plain vegan yogurt
- Vegan blood orange curd
- Fresh blood oranges
- Mint leaves (optional)
Step-by-step instructions
- Step 1: begin by whisking the aquafaba and cream of tartar on high until you have “soft peaks”
- Step 2: add the caster sugar 1 tablespoon at a time, continuing to whisk on high, until you have “stiff peaks” then whisk in the vanilla paste
- Step 3: pipe the meringues into nests (and a few “kisses” as well for decoration later) and place into a pre-heated oven for 90 minutes – 2 hours.
- Step 4: leave the cooked meringues to cool in the oven once crisp
- Step 5: once cooled completely, top the pavlova with vegan yogurt and a blob of blood orange curd
- Step 6: finish assembling the pavlova with the blood orange segments and mint leaves if using
Hint: make sure your bowl and whisk are completely grease-free. Any fat will prevent the aquafaba from whipping properly.
Substitutions
Baking is a science so try to use the exact ingredients where possible but you could make the following swaps:
- Vegan yogurt: Coconut, soy, or almond yogurt all work. Use a thick, unsweetened variety
- Blood orange curd: Swap for lemon, orange, or passionfruit curd
- Blood oranges: A mix of orange and grapefruit work well
- Caster sugar: Fine white sugar works best; avoid unrefined sugars for meringue
Variations
Try one of these variations on my recipe:
- Chocolate blood orange pavlova: Drizzle melted dark chocolate over the finished dessert
- Berry and blood orange pavlova: Add fresh raspberries or strawberries
- Large pavlovas: Pipe two plate sized disks rather than individual pavlovas for a centrepiece
Equipment
Get the following kitchen equipment ready before you begin:
- Stand mixer or electric hand whisk
- Mixing bowl
- Baking tray
- Baking paper
- Spatula
- Piping bag
- Star nozzle (optional)
Storage
The baked pavlova shell can be stored in an airtight container at room temperature for up to 2 days.
Storing them in an airtight container as soon as they’re cooled is essential otherwise they will take on moisture in the air and soften.
Once assembled, the pavlova is best enjoyed immediately as the topping with soften the meringue over time.
Top tip
You can stop the toppings softening the meringue by brushing them with chocolate and letting this set before assembling.
Frequently asked questions
No, the sugar and vanilla paste mean it tastes just like regular meringue!
“Soft peaks” means the aquafaba has been whipped enough that it forms peaks that hold their shape briefly but then gently flop over, showing they are light and airy but still flexible.
“Stiff peaks” refers to the stage when the aquafaba becomes thick, glossy, and holds its shape firmly upright without drooping.
Sudden temperature changes or under-whipped meringue can cause collapse. It’s best to let the meringue cool slowly in the oven.
The recipe
Vegan Blood Orange Pavlova
Try this elegant Vegan Blood Orange Pavlova made with aquafaba meringue, dairy-free yogurt, tangy blood orange curd, and fresh citrus.
Ingredients
For the meringue
- 200 ml aquafaba
- 0.5 teaspoon cream of tartar
- 240 g caster sugar
- 1 teaspoon vanilla paste
For the topping
- 16 tablespoons plain vegan yogurt
- 8 tablespoons blood orange curd
- 2 blood oranges segmented
- mint leaves
Instructions
To make the meringue
-
Pre-heat your oven to 90 C / 200 F.
-
Add the aquafaba and cream of tartar to a clean bowl.
-
Using an electric whisk beat on high until you have “soft peaks”. This should take roughly 5 minutes.
-
Slowly add in the sugar, a tablespoon at a time, and continue to beat until all the sugar is added. At this point it should have formed stiff peaks.
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Add the vanilla and beat until just combined.
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Fill your piping bag with a star nozzle.
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Dab a little meringue in the corners of your baking trays then cover the trays with baking paper.
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Pipe 8 nest across the two trays leaving gaps in between as they will puff slightly in the oven. Pipe kisses with any remaining meringue mix.
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Place into the oven and cook for 90 minutes – 2 hours. You will know they are completely cooked when they peel off of the baking paper easily.
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Turn off the oven and leave it to cool with the meringues inside.
To assemble
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Once the meringues are fully cooled and immediately before serving, fill each nest with 2 tablespoons of yogurt and swirl with 1 tablespoon of blood orange curd.
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Top with the blood orange segments, mint leaves and any meringue kisses you have left.
-
Serve immediately.
Nutrition
Calories: 212.18kcalCarbohydrates: 45.2gProtein: 1.3gFat: 2.27gSaturated Fat: 1.19gPolyunsaturated Fat: 0.001gMonounsaturated Fat: 0.001gTrans Fat: 0.04gSodium: 60.94mgPotassium: 36.82mgFiber: 0.23gSugar: 43.64gVitamin A: 7.31IUVitamin C: 5.63mgCalcium: 40.35mgIron: 0.01mg
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