Plant-based Cacao Pavlova

Plant-based Cacao Pavlova by Romain Cornu

Vegan cacao pavlova

"I wanted to showcase strong chocolate and hazelnut flavours in a light refreshing way, while also respecting the many dietary restrictions we encounter within the restaurant business. ."

Romain Cornu - Cacao Barry Global Ambassador & Executive Pastry Chef for the Tao group
Romain Cornu


Make sure to carefully and gently fold the cacao powder at the end just until combined. Overmixing will result in the batter being too liquid.


  1. Vegan Chocolate Meringue
  2. Hazelnut Praline
  3. Chocolate Ganache
  4. Crunchy Coating
  5. Hazelnut Praline Sorbet
  6. Vegan Chocolate Sauce
  7. Decoration


The Cacao Powders Collection added value: Using the low fat quality of Nature Fruitée allows for the meringue to stay fluffy, while also giving spice to the finished product.