Vegan Pavlova with Tofu Mascarpone & Mulled Wine Figs

Preparation

1. To make pavlova:
2. Reduce aquafaba: Gently simmer aquafaba on the stove until the volume has reduced half. This gets rid of the excess water and leaves a more concentrated protein. Reducing aquafaba will help your pavlova hold its shape in the oven and will prevent it from deflating or seeping water out of the bottom.
3. Preheat your oven to 300°F and line a large tray with baking paper. Trace a 6 inch circle in the center of the parchment to use as a guide for your meringue.
4. Measure out your caster sugar and set aside.
5. Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
6. Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.
7. Keep whisking until the mixture forms very stiff peaks. If you're using xanthan gum, it will whip a lot quicker so just whisk for as long as you can before it starts sticking to the mixers. You should be able to hold the bowl upside down for a few seconds without the mixture moving around. Mound the egg whites in the center of your parchment circle. Smooth meringue into a dome.
8. Mound the egg whites in the center of your parchment circle. Smooth meringue into a dome. Scrape the sides up to the center top of the meringue to make vertical lines, then slightly level the top to make an indention for cream to be added to, once the meringue has baked and cooled.
9. Place in the preheated oven and bake for 30 minutes. After 30 minutes, reduce the heat to 275 degrees F. and continue to bake for another 45 minutes. At the end of that 45 minutes, turn the oven off but do not open the door! Turn the oven light on and let the meringue cool in the oven for at least one hour, or overnight, if desired. Remove from the oven. Once the meringue has fully cooled it can be decorated.
10. Carefully lift the cooled meringue and peel the parchment paper off of the bottom. Place on a serving dish.
11. Pipe the cold mascarpone mixture onto the top of the meringue.
12. Top with whole mulled wine poached figs, and sprinkle with chopped pistachios and powdered sugar.
13. To make vegan mascarpone:
14. Place the tofu, sugar, baking powder, and salt into the bowl of an electric blender and blend to a smooth paste.
15. Place the yogurt into a mixing bowl, add the blended tofu, and beat well to combine.
16. Makes about 3 cups of mascarpone. Keep chilled in fridge.
17. To make mulled wine figs:
18. To a saucepan, heat the sugar, mulled wine and orange zest. Bring to the boil and reduce until syrupy.
19. Add figs in a single layer, poached gently for 2min, then leave to cool in the syrup.

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