Matt Tebbutt served up a delicious peach Melba pavlova with a coconut caramel sauce on Go Veggie and Vegan.
The ingredients for the meringue are: 100ml Aquafaba (cold), 1/4 tsp Cream Tartar, 125g Caster Sugar and 1tsp Vanilla Essence.
For the caramel: 400ml Full Fat Coconut Milk, 100g Brown Sugar, 50g Vegan Double Cream and Sea Salt.
For the grilled peaches: 4 Peaches, 100ml Spiced Rum, 2tbsp Brown Sugar, Whipped Cream, 250ml Vegan Whipping Cream, 75g Icing Sugar and Vanilla Essence.
For the topping: Fresh Peach, Raspberry, Flaked Almonds and Orange Zest.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
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