Vegan Pavlova with Mango and Berries

Method

1. Preheat the oven to 100˚C.
2. Pour the liquid from the can of chickpeas into a mixing bowl with the vanilla essence and cream of tartar.
3. Start beating on high, and slowly pour in the sugar as the beater is running.
4. You may need to stop and scrape off any sugar that is stuck to the side of the bowl.
5. Continue beating until stiff peaks hold in the meringue without collapsing. It takes about 6 minutes.
6. Line a baking tray with greased baking paper then sprinkle some castor sugar over the greased paper.
7. Spoon dollops of meringue about the size of a teacup onto the baking paper.
8. Bake for 45 minutes to 1 hour until the meringue is crisp. While the meringues bake, make the topping.
9. Place the frozen mango and white sugar in a saucepan over a low heat until the mango has softened and warmed up. Once defrosted, increase the heat slightly and simmer for 5 - 10 minutes.
10. Blend the mango mixture until smooth.
11. To serve: Chill the coconut cream overnight in the refrigerator and then whip into soft peaks.
12. Stir in the vanilla essence and icing sugar.
13. Top the pavlovas with the cream, the mango puree and berries.