1. Mix the Loprofin Eggreplacer* and the water in a jug.
2. Cover and refrigerate overnight. The mixture will look lumpy at first, but will become a clear liquid after overnight.
3. Preheat the oven to 180°C.
4. Use an electric mixer to slowly beat the egg white liquid in a bowl.
5. Once the liquid begins to foam, add the sugar, one teaspoon at a time.
6. Beat the mixture until stiff peaks form. You can use a stand mixer or a hand mixer for this.
7. Line a baking tray with baking paper and draw a circle of 20-21 cm. Turn the paper over so that the ink side is facing down.
8. Spoon the meringue with a tablespoon around the drawn circle to make a wreath shape.
9. Dip a teaspoon in cold water and make a trench in the center of the wreath. This helps maintain its shape while baking.
10. Place the meringue in the oven, reduce the temperature to 100°C and bake for 1 hour.
11. Turn off the oven and let the meringue dry in the oven overnight and cool completely.
12. Whip the vegan cream to soft peaks and fill the wreath with the cream just before serving.
13. Garnish the wreath with fresh fruit and serve immediately.

Chef's tips:

• The meringue can be stored in an airtight container for up to 1 week and only decorated just before serving.
• For extra flavor, you can drizzle the meringue with melted low-protein chocolate.
• Prefer not to whipped cream? Fill the wreath with low-protein cream cheese. Beat the cream cheese with 2 tsp caster sugar or icing sugar and 1 tsp vanilla extract.