Vegan Pavlova

Ingredients:

• Aquafaba from one can of chickpeas

• 3 tablespoons cornflour

• 1 cup caster sugar

Instructions:

1. Preheat the oven to 110℃ and sprinkle 2 tablespoons of cornflour on a baking tray.

2. Whip aquafaba on the highest speed with your electric beater until stiff peaks form; this will take around 10 minutes.

3. Slowly add in the sugar, while continuing to beat, the mixture will become thick and glossy. Fold in the remaining 1 Tbsp cornflour.

4. Shape the mixture onto a lined baking tray. You want it to be a similar size and shape to a cake.

5. Cook for 1.5-2 hours, then turn the oven off and leave for another 2 hours or overnight.

6. Cover with whipped cream and fresh fruit.

Variation for a Chocolate Pavlova:

Add 2 Tbsp cocoa powder after the sugar and lightly stir through melted dark chocolate, right before you put on the baking tray. Be sure not to fully mix it through so you get a marbled chocolate effect.