Vegan Summer Fruit Pavlova

The Miele Gourmet Warming Drawer is particularly convenient for busy households as ingredients such as the meringue in this recipe, can be prepared and left to cook at precise temperatures without the need for constant monitoring.

For the meringue

1. Whisk the aquafaba to soft peaks.

2. Gradually add the caster sugar, still whisking. Add one tablespoon at a time.

3. With a knife, scrape the seeds from the vanilla pod and add to the mixture.

4. Whisk in the xanthan gum and crème of tartar.

5. Fold in the hazelnuts and transfer into a piping bag with a 1.5cm plain nozzle.

6. Pipe the meringue into 10cm circles onto a baking tray lined with baking paper.

7. Put the tray into a Miele Gourmet Warming Drawer on the highest setting for 4 hours. For a soft, gooey textured meringue, cook for an hour less. Alternatively, the pavlova can be cooked in a Miele Oven on Conventional Heat 85˚C for 4 hours.

For the mango puree

1. Blend the mango in a food processor until smooth and check the seasoning for sweetness. If needed, add a little lime juice to balance all the flavours.

For the lemon curd

1. Mix the cornflour with 1 tbsp of the lemon juice.

2. Heat the remaining lemon juice, zest maple syrup and coconut cream in a saucepan.

3. Add the cornflour mix and allow the mixture to simmer until thickened.

4. Cool and add turmeric for colour.

To assemble

1. Place the meringue on a serving plate and fill with the lemon curd.

2. Top with some mango gel and dot around the base.

3. Decorate the top and base with fruit and red sorrel, and edible flowers.