Ingredients

• ¼ teaspoon Cream of Tartar
• 2 teaspoons Vanilla Extract
• ¼ teaspoon Xanthan Gum
• 150g Caster Sugar
• 180g Vegan Coconut Double Cream
• 25g Icing Sugar
• Mint Leaves as needed
• Icing Sugar as needed
• 160g Aquafaba
• Strawberries as needed
• Raspberries as needed
• Blackberries as needed
• Pomegranate Seeds as needed

Tools

• Oven
• Stove
• Kenwood Chef
• Airtight container
• Jug
• Baking tray - medium
• Saucepan
• Piping bag

Method

1. Add aquafaba into a saucepan
2. Heat until reduced by half – medium heat
3. Transfer into a jug a let cool
4. Preheat the oven - 130ºC
5. Line the baking tray with parchment paper
6. Fit the Whisk Tool
7. Add the cooled aquafaba and the next ingredients into the appliance bowl, fit the splashguard
8. Whisk - 1 minute 30 seconds, speed Max
9. While the machine is running, add sugar gradually
10. Whisk – 2 minutes, 30 seconds, speed Max
11. Transfer approximately 2/3 of the meringue onto the prepared baking tray
12. Spread into a circle 10-15 cm in diameter
13. Transfer the rest of the meringue into a piping bag fitted with an open star tip
14. Pipe an edge on top of the circle
15. Bake - 1 hour 20 minutes, 130ºC
16. Turn off the heat and let cool in the oven – 4 hours
17. Clean the appliance bowl and fit the Whisk Tool
18. Add the ingredients into the appliance bowl, fit the splashguard
19. Whisk until soft peaks form - 1 minute 30 seconds, speed Max
20. Transfer the mixture on top of the pavlova
21. Top with berries and seeds
22. Garnish with mint leaves and dust with sugar
23. Serve

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