Sunday Magazine – August 25, 2019

42 S MAGAZINE ★ 25 AUGUST 2019

Vegan feast

Going meat-free needn’t be boring

• just try these tasty treats

Compiled by Victoria Gray

Layered pavlova

with coconut

cream

Layered pavlova

with coconut cream

For the meringue:

Liquid (aquafaba) from a 400g

(14oz) tin of chickpeas

1 tsp cream of tartar

175g (6oz) golden caster sugar

1 tsp vanilla-bean paste

For the filling and topping:

200g (7oz) mixed, frozen berries

Juice and grated zest of ½ lime,

plus extra zest to decorate

500ml (17½fl oz) coconut cream,

left in the fridge to chill

300g (10½oz) seasonal fruit

of your choice, such as