Vegan Pavlova With Pistachio And Raspberries

Place coconut cream into the refrigerator overnight to chill. Do not shake or turn the can. Drain chickpeas through a fine sieve over a bowl (you should have 3/4 cup aquafaba). Place liquid from chickpeas (aquafaba) in the refrigerator overnight. Place chickpeas into an airtight container and refrigerate for later use.

Preheat oven to 100°C. Draw a 20cm circle on 2 sheets of baking paper and place onto baking trays.

Beat aquafaba with an electric beater for 8 minutes on high speed until firm peaks form. Gradually add caster sugar, 1 tbs at a time, beating well after each addition until sugar has dissolved and mixture is well combined. Meringue should be glossy and thick. Add 1 tsp vanilla bean paste and cream of tartar and beat on high until combined. Spoon mixture into marked circles and spread evenly. Bake for 2 hours or until meringue feels crisp. Turn oven off and leave meringues in oven to cool completely with door closed.

Remove coconut cream from fridge. Remove the solid coconut cream from the top of the cans and place cream into a bowl. Add icing sugar and remaining vanilla and gently whisk until soft peaks form. Do not over beat or mixture will be grainy. Spoon half the cream onto one pavlova disc and top with half of the raspberries and half of the pistachios. Place remaining pavlova disc over filling and top with remaining cream, raspberries and pistachios. Serve immediately. Note: While every care has been taken to ensure this recipe is vegan, always check labels as ingredients differ from brand to brand.