Preheat the oven to 225F/ 110C.

Drain the water from a can of chickpeas and measure out 120 g. Transfer the aquafaba to a stand mixer & whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue.

The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently.

Once stiff peaks have formed, slowly start adding 1 tablespoon of sugar at a time to the whipped aquafaba. Also, add in the vanilla.

Once you have added all of the sugar, turn off the stand mixer and fold in the cornstarch.

Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper.

Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest.

Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this.

Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes.

While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag.

Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top.