Spiced Plum Pavlova

Preheat the oven to 120°C/250°F/Gas ½. With an electric mixer, whisk together the aquafaba and cream of tartar until soft peaks form. Slowly add the sugar whilst whisking until the mixture forms stiff peaks, which are thick and glossy.

Line a large baking tray and split the mixture into three and make three 8-inch circles on the baking tray. Bake for two hours, turn the oven off and leave the meringue in the oven for another hour to cool – be sure to not open the oven to ensure a crisp meringue.

For the spiced plums, add the plums, mixed spice, caster sugar and orange to a pan over a medium heat. Cook for 6-8 minutes until the plums soften and the juices have thickened into a sauce, leave to cool.

To make the coconut Chantilly cream, add the chilled solids from the coconut milk, icing sugar and vanilla pod to a bowl, and whisk well until light and whipped.

Assemble the dessert by placing one meringue on the bottom, top with a third of the coconut cream and a drizzle of the plum sauce. Place the second meringue on top and top with a third of the coconut cream and a drizzle of the plum sauce. Add the final meringue and spread the remaining cream and plums on top.