1. Preheat the oven to 110℃, gas mark ¼.
2. In the clean bowl of a stand mixer, whisk the chickpea liquid for 10 minutes. It will become thick, stiff and creamy with soft peaks.
3. Sprinkle in the caster sugar gradually and keep whisking, adding the sugar into the mixture for a further 5 minutes.
4. Using the base of a 18cm spring-form tin, draw a circle on a sheet of baking parchment. Draw a second circle beside it. Place the parchment circle-side down on a large baking tray.
5. Once the meringue mixture has whisked to a stiff and glossy consistency, spoon it onto the parchment to fill the 2 marked circles, then put the baking tray into the preheated oven for 2.5 hours.
6. When the meringue discs are ready, take them out, leave to cool for 30 minutes, and carefully peel off the baking parchment, taking care not to crack them.
7. To make the filling, skim the cream from the top of each can of coconut milk. Place it into a bowl with two tablespoons of the clear coconut milk from the cans and the vanilla extract. Whisk by hand to bring it all together and remove any lumps. If it’s too thick, add a little extra coconut water.
8. Place your base layer of meringue on a flat serving plate and spread with a layer of coconut cream, then scatter over half the soft fruit. Top with the second meringue disc and layer over the remaining coconut cream. Decorate with the remaining fruit and sprinkle over a few torn mint leaves. Serve and enjoy!