Vegan fruit pavlova with Vegan coconut cream

This vegan recipe for a pavolva is from Luke Holder, chef director & partner of Hartnett Holder & Co (HH&CO) at Lime Wood in The New Forest.
Ingredients
Meringue
- 225g aquafaba – liquid from drained tinned chickpeas.
- 300g caster sugar
- 1 tbsp white wine vinegar
- 1 tsp rose water
- 1 tsp freeze dried strawberries
- ¼ tsp red food colouring
Vegan cream
- 400g vegan cream (we use vegan coconut yoghurt)
- 150g of icing sugar
- 4 tbsp of vanilla extract
- Alternatively, you could use flow based vegan cream
Topping
- 750g of strawberries
- 150g icing sugar
- 1 lime
Method
Vegan Meringue
- In a food mixer, whisk the aquafaba until it starts to become thick and frothy.
- Add the caster sugar 3 tbsp at a time and whisk for 5 minutes before adding any more.
- Finally add the vinegar.
- Remove from the mixing bowl and sprinkle with food colouring.
- Use a food spatula and mix unevenly to get the marbled colour effect and add to piping bags.
- Pipe the meringues onto a baking sheet on baking paper or silicon mat (pipe either large for a sharing style or individually as you wish)
- Sprinkle with the blended dehydrated strawberries
- Bake at a low temp of 75-80c checking every 30 minutes until the meringues are fully cooked.
Vegan cream
- Whip vegan cream with icing sugar and spoon onto meringue.
Topping
- Macerate the cut strawberries with icing sugar and the juice of 1 lime, around 30 minutes before topping.
- Decorate with fresh mint leaves.