By Roxy Pope and Ben Pook
Who said vegans can’t eat pavlova? We use a secret ingredient to create these beautiful little desserts. Aquafaba is the liquid drained from a tin of chickpeas and it doubles up as an egg replacer in this vegan pavlova.
Preheat the oven to 120°C/100°C fan/gas mark ½ and line a large baking tray with baking paper.
Using an electric whisk, whisk the aquafaba and ¼ teaspoon of apple cide