Vegan Eton Mess

Hull and quarter the strawberries. Combine with 2 tbsp caster sugar, lemon juice, and lemon zest in a bowl and toss well to coat.

Set the strawberry mixture aside at room temperature to macerate for at least 30 minutes, until the fruit has softened and released a syrupy pink liquid.

Preheat the oven to 100°C (80°C fan). Line a large baking tray with parchment paper.

Pour the chilled aquafaba and cream of tartar into a scrupulously clean stand mixer bowl. Whisk on high speed for 4–5 minutes until stiff, glossy peaks hold their shape.

With the mixer running on medium, add the 150 g caster sugar one tablespoon at a time, allowing 20 seconds between each addition. Add the vanilla extract, then increase to high speed and whisk for a further 3 minutes until the meringue is thick, glossy, and holds stiff peaks when the whisk is lifted.

Spoon the meringue into roughly 12 irregular mounds on the prepared baking tray and bake for 90 minutes, until the outsides are dry and crisp and lift cleanly from the parchment.

Turn the oven off and leave the meringues inside with the door fully closed for 60 minutes to finish drying without cracking.

Open the chilled tins of coconut cream without shaking and scoop the solidified cream into a cold mixing bowl, discarding the watery liquid. Sift in the icing sugar and whip with a hand mixer on medium-high for 2–3 minutes until soft, voluminous peaks form.

Break the cooled meringues into large irregular shards. Spoon a generous layer of coconut cream into each serving glass, add a layer of broken meringue pieces, then a spoonful of macerated strawberries with their syrup. Repeat the layers once more, finishing with a final tumble of strawberries, syrup, and torn mint leaves.