Steps

• The day before, prepare the cream for the whipped cream: boil the soy milk. Pour it over the coconut oil and whisk with an electric mixer (or a blender) for 2 minutes to ensure the fat and milk are well combined. Refrigerate overnight.
• Prepare the meringue: whisk the chickpea juice with an electric mixer. When it becomes white, add the sugar and cream of tartar. Whisk at maximum power until the meringue is very firm. This will take several minutes!
• Preheat the oven to 90°C (200°F). On a baking sheet lined with parchment paper, pipe the meringue using a piping bag to make 4 small nests. Make sure the meringue rises on the sides to create a hollow in the center. Bake for 1.5 hours. The meringue will dry slowly and remain white.
• Prepare the fruits: in a small saucepan, cook the frozen strawberries for about 10 minutes with a little water to reduce them to a compote. Let cool.
• Dice the fresh strawberries. In a bowl, mix the diced fresh strawberries, the cooked strawberries, and the whole raspberries.
• Finish the whipped cream: whip the milk and oil mixture prepared the day before with an electric mixer until it forms stiff peaks. Once well whipped, add the powdered sugar and yogurt, and mix.
• In your small meringue nests, start by piping a thin layer of cream. Then add the mixed fruits, followed by a small layer of cream. Decorate with a few fruits and serve immediately!

NotesCream of tartar is a stabilizer that's very useful to keep your meringue firm. If you like meringues, macarons, lemon meringue pies, etc., I recommend getting a jar. I bought mine for $2.49 six years ago, and it's still useful, so I think it's a good investment. If you don't want to buy it, a few drops of lemon juice can somewhat replace its action.