Preheat oven to 120°C and line a baking tray with baking paper.

With an electric mixer, beat the aquafaba until it starts to turn white (10/15 minutes).

Add the caster sugar one tablespoon at a time, then the xanthan gum and 1 teaspoon of vanilla extract.

Once the meringue is firm, carefully pour onto the lined baking tray, making a large disc about 8cm high (to be more precise draw with a pencil a disc on the back of the backing paper and use it as guide).

Bake in the oven for 2-2 1/2 hours until the meringue is set and off white in colour. Remove from the oven and let cool completely.

Open the cans of coconut cream and drain off the clear liquid. Take the remaining cream and beat it with an electric mixer, slowly adding the icing sugar and remaining vanilla extract until whipped.

Once the meringue is completely chilled, evenly distribute the cream over the top before layering with the fruit.