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Preheat your oven to 130°C/265°F (110°C/240°F if using a fan or convection oven) and line a large tray with baking paper.
Measure out your caster sugar and set aside.
Place the reduced aqua faba into a large, clean bowl along with the cream of tartar, vanilla and xanthan gum (if using). Use an electric whisk or stand mixer to mix until it becomes thick, pale and frothy.
Keep the mixer on and slowly start adding in the sugar, around 2 tablespoons at a time. Make sure the first 2 tablespoons of sugar are completely mixed in before adding the next 2.
Keep whisking until the mixture forms very stiff peaks.
Spoon or pipe the mixture onto your lined baking tray and bake for 2 hours.
After this time, turn off the oven completely and do not open the door. Keep it in there with the door closed for at least 4 hours before removing it.
Whip up your cream of choice and spoon or pipe it onto the pavlova just before serving.
Top with fresh fruit of your choice and enjoy!