To loosen the jam, thoroughly mix it in a small dish. Pour a tiny bit into each of the six serving jars or glasses. Set the remainder aside.
Cut the strawberries into small pieces and shred the pavlova.
Combine the icing sugar and dairy-free cream and beat until thickened. With a small portion set aside for the topping, fold in the pavlova and strawberry pieces.
Gently fold in the leftover jam after swirling it over the mixture.
Distribute the vegan Eton mess among your six glasses or jars for serving. Place the remaining pavlova pieces and strawberries on top.
Notes:
Squeeze down the excess water from two 400-gram cans of canned, unsalted chickpeas to make aquanaut. It should be simmered on medium-high heat in a pot. After it has dropped by half, balance it by moving it from the pot to a basin. To help it coagulate like egg whites, chill it in a cool place for at least a few hours or overnight.
It is advisable to eat this dessert right away. You can keep it for almost 12 hours.
Frequently asked questions:
Specifics:

Which is best for this recipe, strawberry purée or strawberry jam?
Traditionally, sweetened strawberry purée is used to make Eton mess; however, strawberry jam works just as well and is less expensive. True, it’s not the same, but it keeps the work done. It is very enjoyable that the flavor was a little stronger when the jam was used.
Nutritional facts:
Sodium: 57 mg.

Calories: 287 kcal.

Protein: 1 g.

Carbohydrates: 40 g.

Sugar: 38 g.

Fat: 14 g.

Fiber: 1 g.