Cherry pomegranate pavlova

• 1 can chickpeas in water
• 120g icing sugar
• 1 tsp cream of tartar
• 1 tsp vanilla powder
• 2 tsp cherry jam

Toppings:

• Pomegranates, raspberries, red grapes and cherries
• Glacé cherries 
• 2 sprigs of rosemary 

1. Preheat oven to 120 degrees and line a baking tray with greaseproof paper. Get a large mixing bowl ready. Make sure it is spotlessly clean, by wiping bowl with a little vinegar to remove any residue. 

2. Prepare cherry drizzle swirl by gently heating cherry conserve and maple syrup in a small pan until runny. Take off the heat and allow to cool. 

3. Add drained water from the can of chickpeas to the clean mixing bowl. Pop chickpeas in the fridge to use for another dish. Beat chickpea water on a slow speed with an electric whisk until bubbly. Increase the speed and whip for about 5 minutes, until soft peaks form. 

4. Add in icing sugar a tablespoon at a time. Once incorporated, add cream of tartar. Keep beating for about another 4/5 minutes, until the meringue is glossy with stiff peaks.

5. Use a side plate to draw a circle with pencil on your greaseproof paper. Spoon 3/4 of the meringue in heaping tbsp dollops of meringue around the circle to form a wreath. Save your leftover meringue mix in the fridge for the vanilla cream. Using a toothpick, gently swirl through cherry jam. 

6. Turn the oven down to 100•c and bake in preheated oven for 2 hours 45 minutes. Switch off the oven and leave overnight to dry out. Try to avoid opening the oven door. 

7. To assemble, re whip your leftover meringue mix with a tsp vanilla powder to make vanilla cream. Top wreath with dollops of cream, pomegranate, berries and grapes. Decorate with a few rosemary sprigs. Serve immediately.