S MAGAZINE ★ 25 AUGUST 2019 43
raspberries, strawberries,
blueberries or redcurrants,
sliced figs, mangos or bananas
or passion fruit pulp
● Preheat the oven to 130°C
fan/300°F/gas mark 2 then line
two baking sheets with baking
paper. Draw a 23cm (9in) circle
on each sheet.
● Using an electric whisk or food
mixer, whisk the aquafaba and
cream of tartar at a high speed in
a large bowl for about 5 minutes
until the mixture has doubled in
volume and is light and fluffy.
● Continue whisking and add thesugar, 1 teaspoon at a time, until
it has been completely absorbed.
● Add the vanilla-bean paste
and whisk for 2 minutes until the
mixture forms stiff, glossy peaks.
● Divide the meringue between
the two circles on the lined baking
sheets, spreading the mixture out
evenly but making each circle
a little thicker around the edges
than in the middle.
● Cook in the oven for 1½-1¾
hours or until firm to the touch.
Turn off the heat and leave in the
oven (or in a cool, dry place)
overnight or for at least 4 hours.● When the meringues are ready,
prepare the rest of the dish.
● Place the frozen berries and
lime juice in a small saucepan,
bring to a simmer and cook on
a medium heat for 3-4 minutes or
until the fruit is soft and the liquid
has mostly evaporated.
● Remove from the heat and set
aside to cool completely.
● Meanwhile, whisk the chilled
coconut cream using an electric
whisk until it is light and thick, like
whipped cream.
● Once the fruit compote has
cooled, add it to the whippedcoconut cream with the lime
zest and fold in gently to create
a ripple effect, being careful not
to stir too much.
● Carefully transfer one of
the meringue bases to a serving
plate and spread over half
the fruity coconut cream.
Then scatter over half the
seasonal fruit.
● Carefully place the second
meringue on top, cover with the
remaining coconut cream and
seasonal fruit and an extra
sprinkling of lime zest.
● Serve as soon as possible.FOOD