aquafaba 80g (the soaking liquid from half a 400g tin of chickpeas)
cream of tartar ¼ tsp
icing sugar 60g
vanilla extract ½ tsp
mixed berries 500g
icing sugar 80g,
coconut cream 100ml,
coconut yogurt 250ml
Heat the oven to 150C/fan 130C/gas 2 and line a large baking tray with baking paper.
To make the meringue, tip the aquafaba into a large bowl and beat on a high speed using the whisk attachment on a stand mixer, or using electric beaters, for 5 minutes until very light and fluffy, and doubled in volume.
Add the cream of tartar, then the icing sugar 1 tbsp at a time, fully incorporating each before adding the next. When all the sugar has been added, mix in the vanilla and whisk until stiff, glossy peaks form.
Spoon or pipe the meringue onto the baking paper into 6cm circles, leaving a gap between each, and bake for 1hr or until crisp. Leave to cool.
Mix the berries with 2 tbsp of the icing sugar and put to one side.
Whip the coconut cream in a large bowl until thick and creamy. Add the remaining icing sugar and whisk until smooth. Pour in the coconut yogurt and whisk until light and airy. Break the meringues into pieces, sprinkle a little into the bottoms of four sundae glasses, alternating with the berries, whipped coconut cream and more meringues.