Vegan dessert “Pavlova”

Ingredients:

Aquafaba Pavlova

• 1 can (425 g) of canned chickpeas
• 1.5 tbsp cornstarch
• 0.5 tsp cream of tartar
• 3/4 cup vegan superfine sugar
• 1.5 tbsp cocoa powder
• 0.5 tsp vanilla extract

Whipped coconut cream and strawberries

• 1 can (400g) unsweetened coconut cream, chilled for at least 8 hours
• 5 tsp vegan powdered sugar
• 3 cups fresh strawberries, hulled and quartered

Preparation:

1. Preheat oven to 120°C.
2. Aquafaba Pavlova:
   
   Drain the chickpeas into the bowl of a stand mixer fitted with a whisk attachment. You should have about 3/4 cup of liquid; set the chickpeas aside for another use. Add the cornstarch and cream of tartar to the liquid and beat on medium speed until foamy.
3. While whisking, add the superfine sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form, 4-6 minutes. Once the meringue is stiff, beat in the cocoa powder and vanilla extract until smooth.
4. Spread the meringue onto the prepared baking sheet in four equal mounds, then use a spoon or small offset spatula to smooth each mound out into a 10 cm (4 in) wide disc. Make a small indentation in the center of each mound to add the filling. Leave at least 5 cm (2 in) between the meringues to prevent them from spreading during baking.
5. Bake until the meringues are set and opaque, about 2 hours. Turn off the oven and leave the meringues in the closed oven until they are dry inside, about 1 more hour. Meringues can be stored in an airtight container for up to 3 days..
6. Whipped coconut cream and strawberries:
   
   Meanwhile, open the can of chilled coconut cream and transfer the solid topping to a chilled medium bowl, reserving the liquid in the can (you won't need it). Beat the coconut cream with a mixer on medium speed until light and fluffy, about 2 minutes.
7. Add 3 teaspoons of powdered sugar and beat until fully incorporated, about 1 more minute. Cover and refrigerate until ready to use (overnight is fine).
8. In a small bowl, combine the strawberries with the remaining 2 teaspoons of powdered sugar. Let the strawberries sit until slightly softened, glossy, and beginning to release some juice, about 5 minutes.
9. To serve, spoon the meringue onto a serving plate. Top with whipped coconut cream and macerated strawberries.