easy af vegan pavlova

INGREDIENTS

Aquafaba (liquid from one can of chickpeas)

1 cup castor sugar

2 tsp cornflour

1 tsp white vinegar

Vegan whipped cream of choice

INSTRUCTIONS

1. Pre-heat your oven to 150 degrees Celsius and line a baking tray with baking paper.

2. Pour the aquafaba into a mixing bowl and beat on high until the liquid turns white and soft peaks form. This should take about 4 minutes.

3. Gradually add the castor sugar and continue to beat until you can create stiff peaks and the mixture is glossy. You should be able to turn the bowl upside own and it won’t fall out.

4. Gently fold through the cornflour and vinegar – do not over mix this.

5. Pour the mixture on to the prepared baking tray and smooth it to form a circle.

6. Place the pavlova on the top shelf of the oven and immediately reduce the heat to 120 degrees Celsius – cook  for 2 hours.

7. After 2 hours, turn off the oven and leave the door open slightly to allow the pavlova to completely cool – do not skip this step.

8. Once cooled, add whipped cream and the toppings of your choice.