Begin by, whisking the chickpea juice on high speed for 10 minutes. It should double in size.
Add the cream of tarter and caster sugar gradually, then whisk on high speed for a further 5 minutes – should have stiff peaks
– Spread meringue into 2 large circle shape onto a baking tray lined with grease proof paper – may need 2 trays. And bake for 1hr
–As it cools, whip your plant based double cream or coconut cream.
Spread the cream over the top of the cooled pavlova and top with berries and fruit of your choice. Enjoy!