This light aquafaba pavlova will not only make the perfect dessert but will help use up some of those cans of chickpeas you have in your kitchen cupboard. Top with your favourite fruits and enjoy.
150 g/3/4 cup caster/superfine sugar
2 tablespoons cornflour/cornstarch
a pinch of salt
liquid from 1 x 400-g/14-oz. can of no-added-salt (low-sodium) chickpeas, chilled in the fridge overnight
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 x 400-g/14-oz. can full-fat coconut milk, cooled in the fridge overnight
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
220 g/1/2 lb. mixed prepared fresh fruit
icing/confectioners’ sugar for dusting (optional)
a large baking sheet lined with parchment paper
Preheat the oven to 150°C (300°F) Gas 2.
Place a large mixing bowl in the freezer for a few minutes to make it extra cold. In another bowl, combine the sugar, arrowroot (or cornflour/cornstarch) and salt.
In the large chilled bowl, put the chilled aquafaba liquid and vinegar and beat with an electric hand mixer or in a stand mixer at medium speed for about 2–4 minutes until soft peaks begin to form, scraping down the sides of the bowl.
While still mixing, start adding the sugar mixture, one spoonful at a time. When all the sugar has been added, beat for about 3–6 minutes until stiff, glossy peaks form. Add the vanilla and beat for another 10 seconds.
Tip the mixture onto the prepared baking sheet and form into a 20-cm/8-inch-wide circle using a rubber spatula. Leave space around the edges, as it will spread a bit. Put in the oven and immediately lower the heat to 120°C (250°F) Gas 1⁄2. Bake for 1½–2 hours until the outer shell is hardened when you tap it.
Meanwhile scoop out the hardened coconut cream from the top of the can (reserving the coconut water for something else) and put the cream in the chilled mixing bowl. Whip for 1–2 minutes using an electric hand mixer until light and smooth. Add the maple syrup and vanilla and whip again to combine for about 1 minute more.
Turn off the oven and let the pavlova cool completely inside the closed oven. When ready to serve, top with the coconut whipped cream, fruit and icing/confectioners’ sugar, if using.