preheat oven to 250˚, line two baking sheets with parchment paper, draw an 8-inch circle on each, flip over so the pencil mark is on the bottom, and set aside

put the cream of tarter in the bowl of a stand mixer

pour the aquafaba over it, run the stand mixer on medium until the mixture gets foamy

turn the mixer on high and let run until the mixture holds soft peaks 8-10 minutes

with the mixer add the sugar Tablespoon by Tablespoon until it's gone and the meringue is glossy

add the vanilla and beat for 30 seconds

sprinkle the corn starch over the meringue and whip another 30 seconds

fill a large piping bag fitted with a large tip with half the meringue, using the circle on the parchment as a guide make a decorative circle, fill it in and fill any gaps, you can make a secondary ring around initial ring to build up the outer edge

repeat with the remaining meringue

bake for 75 minutes in the pre-heated oven, leave the door shut and do not open the oven

after 75 minutes, turn off the oven, open the door to let out the heat and let the meringues cool

once cooled you can peel off the paper and place on a cooling rack to the let the bottom dry as well

pavalovas are best served fresh, so assemble directly before serving

to assemble the pavlova: place the smaller of the two meringue shells down(they expand while baking don't worry you weren't supposed to make them different sizes), place half the pastry cream or pudding on the shell, top with half the chopped fruit, repeat the layers and serve!

alternatively you can make two single layer pavlovas if you prefer