Heat oven to 150 C/ 130C fan / gas mark 2 and line a baking tray with parchment.

Using a food mixer or an electric whisk, whisk the drained chickpea liquid and cream of tartar at a high speed in a large bowl for around 5 minutes until the mixture has doubled in volume and is light and fluffy, just holding its shape – be persistent, this will take longer than you imagine.

Gradually whisk in the caster sugar 1 teaspoon at a time until it has been completely absorbed. Then add the vanilla extract and whisk for a further 2 minutes until the mixture forms stiff glossy peaks.

Spoon the vegan meringue onto the baking parchment and bake for 1hr 30 mins, or until firm to touch. Turn off the oven and leave meringue to dry in oven overnight or for a minimum of 4 hours.

To make up the individual servings of Eton Mess. Break the meringues into pieces, sprinkle a little into the bottoms of four glasses, top with some of the berries, Alpro Simply Plain alternative to yogurt and then repeat this process and finish with some berries on the top. If you would prefer not to have individual servings then this could done in one larger glass bowl.