Vegan Pavlova

Preheat oven to 110C/230F

With an electric mixer (recommend a stand mixer), whip aquafaba until it forms stiff peaks and doesn’t move when lifting up beaters.

Once stiff, slowly beat in the sugar followed by the remaining ingredients.

Beat for another 2-5 minutes until stiff and glossy.

Cover a baking tray with baking paper and spread the mixture out with a large, long

metal spatula (better for shaping).

Note the pavlova should be mounded somewhat in the middle as it will later collapse a little. A higher pavlova will give you a more marshmallow middle.

Cook for approximately 2 1/2 hours (depends on height) before leaving for at least an hour to completely cool in the oven. Leave untouched overnight if making the day before (door left shut). Don't open the door or it will soften.

Invert the pavlova onto a suitably sized/shaped plate. Use the baking paper to help with this rather delicate process.

You should be able to get under the baking paper with one hand, and placing one hand on top, gingerly turn meringue upside down onto the plate.

Slather on the vegan cream (see recipe) and top with fruit of your choice to give it the classic pav look.