Vegan Pavlova with Fresh Fruit

method:

• Preheat the oven to 150C/300F/Gas 2. Place a large mixing bowl in the freezer for a few minutes to make it extra cold. In another bowl, combine the sugar, arrowroot (or cornflour/ cornstarch) and salt.
• In the large chilled bowl, put the chilled aquafaba liquid (straight out of the fridge) and vinegar and beat with a hand-held electric whisk or in a stand mixer at a medium speed for about 2-4 minutes, until soft peaks begin to form, scraping down the sides of the bowl once or twice.
• While mixing, start adding the sugar mixture one spoonful at a time. When all the sugar has been added, beat for about 3-6 minutes until stiff, glossy peaks form. Add the vanilla and beat for another 10 seconds.
• Tip the mixture onto the prepared baking tray and form into a 20cm-wide circle using a rubber spatula. Leave space around the edges, as it will spread a bit.
• Put in the oven and immediately lower the heat to 120C/250F/Gas ½. Bake for 1½-2 hours until the outer shell is hardened when you tap it. Turn off the heat and allow the pavlova to cool completely inside the closed oven – sometimes I’ll make it at night and leave it there until the morning. When ready, top with fruit and icing sugar and serve immediately.