Layered pavlova with coconut cream

Method

1. Preheat the oven to 150°C/fan 130°C/Gas 2
2. Line 2 baking trays with baking paper and draw a 23cm-diameter circle on each
3. Whisk the aquafaba and cream of tartar on a high speed for 5 mins, until the mixture has doubled in size and is light and fluffy
4. Continue whisking and add the sugar 1 tsp at a time until fully incorporated
5. Add the vanilla and whisk for a further 2 mins until the mixture forms stiff, glossy peaks
6. Divide between the circles on the trays and spread out, so each one is slightly thicker around the edges
7. Bake for 11/2-13/4 hours, or until firm to the touch
8. Turn off the heat and leave in the oven overnight, or for at least 4 hours
9. When you’re ready to serve, put the frozen berries and lime juice in a small pan over a medium heat, then simmer for 3-4 mins, until the fruit is soft and most of the liquid has evaporated
10. Remove from the heat and set aside
11. Whisk the coconut cream with an electric whisk until fluffy
12. Once the berry sauce has completely cooled, swirl it into the coconut, along with the lime zest, to give a ripple effect
13. Put one meringue on a serving plate and top with half the coconut cream mixture and half the fresh fruit
14. Carefully place the second meringue on top, and cover with the remaining coconut mixture and fresh fruit
15. Scatter over a little extra lime zest to serve

This recipe is from Rachel Ama