Liquid from 2 cans of unsalted chickpeas
200g icing Sugar
1 tsp apple cider vinegar
Flora Professional plant cream (or other vegan cream) – have at least 250ml
1tsp vanilla paste
1 tsp ground dried Strawberry Gum leaves
Illawarra Plums cut in half
The day before making pavlova bring aquafaba (chickpea liquid) to boil and reduce by half, you will end up with around 150-200ml of reduced liquid. Cool down overnight in the fridge.
The next day preheat the oven to 110 degrees. Pour the cooled aquafaba to a stand mixer and start whisking on medium until soft peaks form. Add icing sugar 1 tablespoon at a time, mixing after each for 2-3 minutes. Once all the sugar is in, and meringue is thick and glossy, add apple cider vinegar and whisk for another 3-5 minutes.
Spread the meringue on the tray lined with baking paper. Dry the meringue in the oven for 3-4 hours. Once you can easily take the baking paper of the meringue, it is ready. Turn the oven off and let it cool down.
Pour around 100ml of Flora to a small bowl, add strawberry gum leaves and mix. Whip vegan “mascarpone”. Add Flora with leaves, vanilla paste mix and whip together. Add more Flora if needed. Add icing sugar and lemon juice to taste.
Spread the whipped mix over baked meringue, garnish with Finger Lime pearls, red currants and Illawarra Plums. Eat and enjoy!