Vegan Eton Mess

Instructions

Meringue:

1. Preheat oven to 75ºC.  Line 2 baking trays with baking paper.
2. Place aquafaba and lemon juice in a bowl and beat wit  an electric whisker until it starts to form soft peaks.
3. Little by little add the caster sugar and keep the whisker running. Add almond extract if using. Continue whisking until white, thick and glossy just like egg meringues.
4. Add beetroot juice and very gently fold it into the mixture without over-mixing.
5. Spoon the mixture in a piping bag and pipe kisses on the baking sheet or simply spoon and spread thinly.
6. Bake them for 2 hours without opening the oven.
7. When they are ready let them cool down.

Strawberry sauce:

1. While your meringues are baking dice or mash the strawberries.
2. Add the sugar, lemon juice and rosewater and leave aside for 20 minutes.
3. Place the half of the strawberries in a blender and blend it into a smooth sauce.

Whipped cream:

1. Place double cream, sugar and vanilla extract in a bowl and whisk it until stiff peaks form.

And all comes together:

1. In glasses or bowls layer up the meringue, whipped cream, strawberry sauce and pieces and repeat with the remaining ingredients.
2. Decorate with strawberries, berries and meringue kisses.
3. Enjoy!