Vegan Lavender Pavlova with Mixed Berries

Ingredients

• FOR THE MERINGUE:
• 2/3 cup aquafaba (from a 15 oz. can of chickpeas that have been refrigerated overnight) 145g
• 2/3 cup powdered sugar 175g
• 1 tsp xanthan gum
• 1/4 tsp fine salt
• 1/2 tsp lavender
• 1 tsp vanilla
• 1 tsp white vinegar
• FOR THE TOPPINGS:
• 15 oz. can coconut cream, refrigerated overnight
• 1 tbsp confectioners sugar
• 1 tsp lavender
• 1 pint tayberries
• 1 pint golden raspberries
• 1/2 pint red currants
• 1/2 pint white currants

Directions

1. FOR THE MERINGUE:
2. Chill your mixer bowl in the freezer for ten minutes. Preheat your oven to 250 degrees, and line a baking sheet with parchment paper.
3. Add the aquafaba to the chilled bowl and fit your mixer with the whisk attachment. Beat on medium high until the aquafaba turns white in color. Turn the mixer speed to high. Add in the sugar, a spoon full at a time, the salt, and the xantham gum. Beat to stiff peaks (you won't believe this, omg), then add in the vanilla, lavender, and vinegar, and beat to combine.
4. Using a silicone spatula, spread the meringue into two 8-10 inch circles on the baking sheet. Bake for 3 hours, or until the meringue feels quite hard to the touch. Allow to cool completely.
5. FOR THE TOPPINGS:
6. Scoop the solid white cream part out of the chilled coconut cream can, stopping at the liquid. Add it to a mixer bowl fitted with the whisk attachment. Beat for a minute or so on high, then add in the sugar, lavender, and vanilla, and beat to stiff peaks.
7. Spread half of the coconut whip on the top of the first pavlova, and top with a layer of berries. Set the other pavlova on top, and top with the remaining coconut whip, and berries.