Vegan pavlova wreath

Method

1. Add the chick pea liquid (this is sometimes known as ‘aquafaba’) to a saucepan over a medium heat and simmer for 6-7 mins, stirring often, until reduced by a third – you should have roughly 85ml of liquid left over
2. Transfer to a bowl to cool completely – the liquid will thicken to a gel-like consistency
3. Preheat the oven to 150°C/fan 130°C/gas 2
4. Add the cooled chick pea liquid to the clean bowl of a stand mixer along with the cream of tartar
5. Using the whisk attachment, beat on a medium speed until the liquid becomes thick and soft peaks start to form – about 3-4 mins
6. If you don’t have a stand mixer, use an electric hand whisk, though it will take slightly longer
7. Start adding the caster sugar, 2 tbsp at a time, continuing to beat and only adding more once the sugar has dissolved
8. This should take about 8 mins in total
9. Continue to whisk for a further minute, by which point the meringue should be thick and glossy
10. Measure a piece of greaseproof paper to fit onto a large baking tray
11. Draw a 20cm-diameter circle on the paper, then a 10cm-diameter circle in the centre of it
12. Flip the paper over so the markings are on the underside and fix onto the baking tray using a small blob of the meringue on each corner
13. Spoon blobs of the meringue mixture in between the two pencil rings to create a wreath shape
14. Press down gently to create an indentation in each blob using the back of the spoon
15. Put the meringue in the oven and reduce the temperature to 140°C/fan 120°C/gas 1
16. Bake for 1 hour 30 mins, then turn the oven off and leave the meringue in it overnight
17. When you’re ready to build the pavlova, add the cream alternative to a large bowl along with the remaining caster sugar and vanilla extract, and beat until soft peaks form
18. Spoon the cream into the indentations of the meringue wreath, then scatter over the berries, garnish with the mint and dust with the icing sugar to serve