Step 1

Preheat your oven to 120°C (248°F).

Step 2

Place the aquafaba into a large mixing bowl and whip it with an electric whisk for 4-5 minutes or until stiff peaks form. Mix in the cream of tartar, then slowly add the caster sugar spoon by spoon.

Step 3

Whip for a further 2 minutes, then add the xantham gum and vanilla powder. After another minute, turn off the electric whisk.

Step 4

Use a large spoon to shape the pavlova onto a silicone baking mat into a large round wreath shape.

Step 5

Transfer the tray to the oven and bake at 120°C (248°F) for 3 hours. Do not open the oven door during this time. Once the time elapses, switch off the oven and allow for the pavlova to cool down in the oven for at least 60 minutes before removing them.

Step 6

Serve right away or keep in an airtight container for up to 5 days. To serve, simply place it onto a serving dish, top the wreath with whipped vegan cream and decorate with fresh strawberries, toasted pecan nuts and drizzle with melted smooth peanut butter.