Vegan Berry Delight

Vegan Berry Delight: A Summer Story

Vegan Berry Delight is my go-to dessert for a sunny summer afternoon. The Vegan Berry Delight brings together the lightest aquafaba meringue with the richest coconut yogurt and the freshest berries. Imagine the joy of biting into a fluffy meringue that melts in your mouth, paired with the creamy, cool coconut yogurt and the vibrant burst of mixed berries. Every spoonful of Vegan Berry Delight is like a celebration of summer’s best flavors!

Creating the Meringue Magic begins with whipping aquafaba until it’s fluffy and white, just like whipped egg whites. This magical liquid from chickpeas turns into the lightest meringue that you’ll ever taste. After baking the meringues until they’re crisp and cool, I mix them gently into creamy coconut yogurt. Then, I swirl in a luscious berry mixture that’s been sweetened and flavored with a touch of rose water. The Vegan Berry Delight is then ready to be served with a sprinkle of rose petals for that extra touch of elegance.

Assembling the Dessert is a treat in itself. I layer the crushed meringues into the yogurt and add a ripple of berry goodness. It’s like creating a beautiful, edible art piece! Each bowl is a delightful mix of textures and flavors: crunchy meringue, smooth yogurt, and juicy berries. The final touch of rose petals not only adds a lovely visual appeal but also a delicate floral hint that makes this dessert feel truly special.

Serving and Enjoying the Vegan Berry Delight is always a pleasure. I love pairing it with a chilled glass of sparkling water or a light herbal tea. The dessert is a refreshing end to any meal and a wonderful way to enjoy seasonal fruits. With its simple ingredients and easy preparation, Vegan Berry Delight is my favorite way to bring a little bit of summer magic to any occasion!

Chef’s Notes- Vegan Berry Delight

• Clean Equipment: Ensure that your mixing bowl and electric whisk are completely clean and free of grease before whipping the aquafaba. Any residue can prevent the aquafaba from achieving its full volume.
• Whipping Aquafaba: Whipping aquafaba can take longer than whipping egg whites. Be patient and continue until it forms stiff peaks. This may take up to 10 minutes, depending on your whisk and speed.
• Sugar Addition: Add the sugar gradually to the whipped aquafaba to ensure it incorporates evenly and helps achieve stiff peaks.
• Baking Meringues: Ensure the meringues are fully dried out in the oven. If they are still soft or chewy, they need more time. They should lift off the parchment paper easily when done.
• Berry Preparation: Let the mixed berries sit with powdered sugar and rose water to develop their flavors. If using frozen berries, thaw them first and drain excess liquid to avoid a watery dessert.
• Assembling the Dessert: Fold the crushed meringues gently into the coconut yogurt to maintain their light, airy texture. Be careful not to over-mix.
• Serving Tip: Serve the dessert immediately after assembling to enjoy the contrast between the crispy meringue and the creamy yogurt. If you need to prepare it in advance, store the meringues and berry mixture separately and assemble just before serving.

Vegan Berry Delight

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Dive into summer with this delightful Vegan Berry Delight! This recipe swaps traditional egg whites for aquafaba to create a light, fluffy meringue, paired with mixed berries and creamy coconut yogurt. Perfect for a refreshing, dairy-free dessert that’s sure to impress. Get ready to wow your taste buds with this easy-to-make, berry-filled treat!

Course: DessertCuisine: BritishDifficulty: Easy

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Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

383

kcal

Resting Time

30

minutes

Total time

2

hours 

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup aquafaba liquid from a can of chickpeas

• 1/2 cup golden caster sugar

• 2 cups mixed berries assorted fresh berries (strawberries, blueberries, raspberries)

• 2 tablespoons icing sugar

• 1/2 tablespoon rose water

• 1 3/4 cups vegan coconut yogurt vanilla-flavored (such as COYO)

• rose petals for garnish

Directions

• Preparing the Meringue – Preheat your oven to 230°F (110°C) and line a baking tray with parchment paper. Using an electric whisk, beat the chickpea liquid until it becomes white and fluffy with soft peaks; this may take longer than expected.
• Adding Sugar – Gradually incorporate the golden caster sugar into the whipped aquafaba until stiff peaks form. Spoon the mixture onto the prepared baking tray and bake for 90 minutes or until the meringues easily lift off the parchment paper. Allow them to cool completely.
• Preparing the Berries – While the meringues bake, combine the mixed berries with powdered sugar and rose water in a bowl. Let this mixture sit for about 30 minutes to allow the flavors to meld and the berries to release their juices.
• Assembling the Dessert – In a large bowl, mix the coconut yogurt with crushed meringues and gently fold in one-third of the berry mixture to create a ripple effect.
• Serving – Divide the mixture into four serving dishes and top each with the remaining berries and a sprinkle of rose petals for an elegant finish.

Equipment

• electric whisk
• baking tray
• parchment paper
• mixing bowls

Nutrition Facts

• Calories: 383kcal
• Fat: 19g
• Saturated Fat: 17g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 0mg
• Carbohydrates: 46g
• Fiber: 5g
• Sugar: 42g
• Protein: 4g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 0mg
• Iron: 0mg

FAQs- Vegan Berry Delight

Can I use egg whites instead of aquafaba?

Yes, you can use egg whites if you are not following a vegan diet. Whip them until stiff peaks form and proceed with the recipe as instructed. Keep in mind this will not be a vegan dessert.

What if I don’t have golden caster sugar?

Regular caster sugar or granulated sugar can be used as a substitute. Golden caster sugar adds a slight caramel flavor, but the regular sugar will work just fine.

Can I make the meringues ahead of time?

Yes, you can bake the meringues ahead of time and store them in an airtight container at room temperature for up to a week. Keep them away from humidity to maintain their crispness.

What can I use instead of rose water?

If you don’t have rose water, you can use vanilla extract or almond extract for a different flavor profile. Adjust the quantity to taste as these extracts can be more potent.

Can I use frozen berries for this recipe?

Yes, you can use frozen berries. Thaw them and drain any excess liquid before mixing with powdered sugar and rose water. This prevents the dessert from becoming too watery.