Vegan Pavlova with Saffron Berries, Passionfruit + Pistachios

INGREDIENTS

700 g

I.e. strawberries, prepared

Lemon, zest of

1/2 tsp

Almond extract

1 tbsp

Arrowroot starch

Crack or two of black pepper, finely ground

3 tbsp

Granulated sugar, raw

1/4 tsp

Saffron threads

1 pinch

Sea salt, fine grain

1 cup

Sugar, vegan fine

3 tbsp

Sugar, raw

Vanilla beans

1/2 tsp

Vanilla extract

1 tsp

Apple cider vinegar

5/8 cup

Pistachio

tins Coconut milk/cream

liquid from one 400g can of unsalted chickpeas, chilled

pulp of about 5–6 passionfruit