Tropical vegan pavlova recipe

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A fabulous centrepiece dessert that tastes as good as it looks. You could also vary the fruit topping depending on what you have to hand.

For the meringues

1 x 400g/14oz tin of chickpeas, liquid only, placed in the fridge overnight (reserve the chickpeas for another dish)
130 g caster sugar
1.5 tsp vanilla extract
1.5 tsp white vinegar
1 tbsp cornflour

For the cream

For the fruit topping

1 x 435g/15.3oz can of pineapple chunks (we like Del Monte Gold), roughly chopped
4 kiwi fruit, peeled and chopped
3 passion fruit, seeds only
1 handful fresh mint
1 lime, zest only

Preheat your oven to 150°C/302°F/gas mark 2.
Use a cake tin to draw a circle (roughly 20cm/8in) onto baking paper, then lay it on a large baking tray. Set aside.
Use an electric whisk to beat your aquafaba (chickpea water) until stiff peaks form (around 15 minutes but it would take less time in a stand mixer). Beat in the sugar, one tablespoon at a time, whisking for around 45 seconds between each addition. Your mixture should be thick and glossy.
Beat in the vanilla, vinegar and cornflour until combined. Again, the mixture should be thick and glossy and forming stiff peaks. If this isn’t the case, beat some more!
Spoon the meringue mixture onto the prepared circle, using a spoon to fill it. Turn the oven down to 140°C/275°C/gas mark 1, then immediately place in the oven to bake for 1 hour 10 mintes to 1 hour 40 minutes, or until hard on top.
Turn the oven off and allow the meringue to cool completely inside the oven (this will take a few hours).
In the meantime, scoop your coconut cream from the top of the refrigerated coconut milk tins. Beat with the vanilla and maple syrup to taste, then place in the fridge to firm back up.
Once the meringue has cooled, spoon over the cream and scatter over your toppings. Serve immediately.

This recipe is by Samantha Hadadi and courtesy of Del Monte.

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