Vegan Pavlova with Coconut Cream and Summer Fruit

Ingredients

For 8 portions

• 🥣 150ml aquafaba
• 🍚 200g sugar
• 🌾 2 Tsp corn starch
• 🍶 1 Tsp cider vinegar
• 🥄 2 Tsp vanilla extract
• 🥥 300ml coconut cream
• 🍓 250g strawberries
• 🥝 2 medium kiwi fruit
• 🌴 3 purple passion fruit

Method

1. Chill the coconut cream in the fridge overnight. Heat the oven to 110°C (90°C fan). Draw a 20 cm circle on baking paper and lay it, pencil side down, on a baking tray.
2. Simmer the aquafaba (the liquid from a tin of unsalted chickpeas) in a small pan until reduced to about 100 ml, then cool completely. This makes a much more stable meringue.
3. Whisk the aquafaba with the vinegar in a very clean bowl for 5–6 minutes until it holds stiff peaks.
4. Add 180 g of the sugar a spoonful at a time, whisking well after each, then whisk for 5 minutes more until thick and glossy. Whisk in the cornflour and half the vanilla.
5. Spoon onto the circle, building up the sides slightly to make a shallow dip.
6. Bake for 2 hours without opening the oven. Turn the oven off and leave the meringue inside with the door closed until completely cool.
7. Shortly before serving, whip the thick part of the cold coconut cream with the remaining sugar and vanilla. Spread over the meringue and top with the halved strawberries, sliced kiwi and passion fruit pulp. Serve straight away, as aquafaba meringue softens with moisture.