Method:
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Start by reducing the aquafaba. Place into a saucepan & simmer on medium-low heat until reduced by half (175g). Weigh it every so often. Refrigerate for at least a couple of hours or overnight.
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Preheat oven to 125°C (257°F). Line a large baking tray with parchment paper & dust with a thin layer of cornflour. Using a stand mixer or a large clean bowl, add the aquafaba, cream of tartar, & xanthan gum, whisk with an electric mixer on high speed for 5 minutes until soft peaks form.
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Add the caster sugar one tbsp at a time while continuing to whisk. Whisk in each addition for about 30 seconds before adding the next. Continue this process until you have incorporated all the sugar, then whisk for another 10 minutes until thick & glossy.
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Whisk in the vanilla & cornflour for a couple of minutes to fully combine.
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Spoon or pipe the meringue onto the tray in a round wreath shape with a hole in the centre that’s at least 3-4 inches. Make sure the circumference is at least an inch smaller than the tray as it will expand in the oven.
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Place in the preheated oven for 10 minutes then lower the temp to 100°C (212°F) & continue to bake for 2 hours. Do NOT OPEN THE OVEN DOOR.
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Make the coulis: add a handful of raspberries & strawberries to a sauce pan with 2-3tbsp of sugar & cook on a low heat until tender. Blitz & strain the seeds/pulp, cool before using.
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Turn off the oven & allow the pavlova to sit in the oven & come to room temperature before opening. (Can sit in the oven overnight if making ahead of time).Once your sponge is cool, spread over the whipped cream and roll your sponge using the parchment paper to help you roll it up.
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Assemble Pavlova by topping with whipped cream, coulis & berries. Enjoy!
