½ cup Aquafaba (unsalted) 

190g Caster sugar 

2 teaspoons Cornflour 

¼ teaspoon Xanthan gum

1 teaspoon Vanilla extract

1 teaspoon White wine vinegar


1/. Preheat the oven to 130C (fan). 

2/. Line a baking sheet with baking paper and draw a 23cm circle on it. 

3/. Drain 1 x 400g tin of chickpeas, reserving the brine (aquafaba) from the tin. Measure half a cup of aquafaba and add to the bowl of your kitchen mixer. Whisk on high speed for 8 minutes until stiff peaks form. 

4/. Combine sugar with cornflour and xanthan gum. Continue whisking the aquafaba for a further 5 minutes slowly adding the sugar mixture. Add the vanilla extract and white wine vinegar to the bowl and whisk until combined. 

5/. Spread the meringue on top of your circle on the baking sheet. Mould the sides higher than the middle, it does puff up.  Place in the oven and reduce the heat to 120C. 

6/. Bake for 1 hour and a half. Then turn the temperature down to 100C and bake for a further 4 hours. 

7/. Turn the oven off and leave the pavlova in the oven until cool. Top with vegan whipped cream and fresh fruit.