1. Aquafaba Pavlova Meringue

Preheat the oven to 130°C (110°C fan). Line a baking tray with baking parchment.

Pour the aquafaba into a clean, grease-free bowl. Whisk on high speed until soft peaks form.

Add the caster sugar one tablespoon at a time, whisking well between each addition, until the mixture is thick, glossy, and holds stiff peaks.

Spoon the meringue onto the lined tray, shaping it into a pavlova with a slight dip in the centre.

Bake for 1½–2 hours, until crisp on the outside. Turn off the oven and allow the pavlova to cool completely inside with the door slightly ajar. This helps achieve a chewy centre

2. Vanilla Crème Anglaise

Split the vanilla pod lengthways, scrape out the seeds, and add both seeds and pod to the milk.

Heat the milk gently until just below boiling, then remove from the heat and leave to infuse for 10 minutes.

In a bowl, whisk the egg yolks, sugar, and salt until pale and slightly thickened.

Slowly pour the warm milk over the yolk mixture, whisking constantly. Remove and discard the vanilla pod.

Return the mixture to a clean saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon. Do not allow it to boil.

Remove from the heat and cool completely. Chill until ready to serve.

Vegan option:
Use thick coconut yoghurt, lightly sweetened and mixed generously with vanilla extract. Chill well for a creamy, luxurious finish.

3. Cherries in Syrup

Add the cherries, the lemon juice and sugar in a small saucepan. Reduce to a simmer and cook for 10-15 minutes, until the cherries are tender but the liquid has a syrupy consistency. 

Let it cool down.

To Assemble

Place the cooled pavlova on a serving plate.

Spoon over the vanilla crème anglaise (or coconut yoghurt for a vegan version).

Top generously with the cherry syrup and the chopped Marcona Almonds.

Serve immediately to enjoy the contrast between the crisp shell, chewy centre, silky cream, and juicy fruit.