Berry ripple vegan meringues

Method

1. Drain the chickpeas, reserving the liquid
2. Measure out 80ml of the liquid and chill in the fridge for at least 2 hours, preferably overnight
3. Save the chickpeas to use another time
4. Put half the berries in a small saucepan with 20g of the caster sugar, half the lemon zest, all the vanilla extract and a splash of water
5. Cook over a medium-high heat for 7-8 mins, until the berries have broken down
6. Pass through a sieve into a small bowl and allow to cool
7. Heat the oven to 110°C/fan 90°C/Gas 1/4 and line a large baking tray with greaseproof paper
8. Whisk the chilled chickpea liquid in a medium bowl for 9-10 mins until stiff peaks form
9. Add the rest of the sugar 2 tbsp at a time, ensuring it has dissolved and the meringue has returned to stiff peaks between each addition
10. This should take about 5 mins
11. Whisk in the cornflour and swirl in half of the berry mixture
12. Dollop the mixture into 6 rounds on the baking tray and transfer to the oven
13. Bake for 1 hour and 15 mins, then leave the meringues to cool in the oven with the door ajar for an hour before allowing to come to room temperature and very carefully peeling them off the baking paper
14. Put the coconut cream in a mixing bowl and whisk for 4-5 mins, until light in texture
15. Whisk in the rest of the lemon zest, then swirl in half the remaining berry mixture
16. Dollop the cream onto the meringues and top with the rest of the berry mixture, the remaining fresh berries, and a little extra lemon zest