In search of a vegan Christmas dessert that's slightly lighter than Christmas pud? This orange, cranberry and pistachio pavlova is simply the ticket

• Preparation and cooking time
  • Prep:45 minutes
  • Cook dinner:2 hrs
  • plus chilling and cooling
• Extra effort

• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Components

• 400g can chickpeas
• 1 tsp cream of tartar
• 260g caster sugar
• 3 oranges, peeled
• 1 tbsp icing sugar
• ½ tsp cinnamon
• 350g dairy-free coconut yogurt
• massive handful of dried cranberries
• massive handful of pistachios, roughly chopped

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Technique

• STEP 1

  Warmth the oven to 140C/120C fan/gasoline 2 and line a big baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, referred to as aquafaba, will likely be used to make the meringue). Tip the chickpeas right into a sealed container and chill to be used in one other recipe. Pour the liquid into a big bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electrical whisk for 15-18 minutes till the combination has tripled in dimension and is holding stiff peaks (it’ll take some time for it to thicken initially, so simply hold beating till this occurs). Add the caster sugar 1 tbsp at a time, whisking properly between every addition till all of the sugar has been included and you might be left with a fluffy meringue.

• STEP 2

  Use slightly of the meringue to stay the baking parchment to the tray, then spoon the meringue into the centre of the parchment and unfold right into a roughly 15cm spherical pavlova, making the edges barely larger than the center (it’ll deflate and unfold slightly extra within the oven). Bake on the underside shelf of the oven for two hrs. The meringue will nonetheless really feel barely gentle as soon as cooked, however because it cools it’ll set and be capable to come away from the parchment simply. Go away to chill utterly. The meringue could be cooked as much as two days upfront. As soon as it has cooled utterly, wrap properly or hold in an hermetic container.

• STEP 3

  Reduce the pith from the oranges utilizing a serrated knife, then slice into rounds. Mud the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the center, then prime with the cinnamon oranges, cranberries and pistachios.