This pavlova with lemon curd and berries is a real game-changer! The meringue base is soft and fluffy in the inside and crispy in the outside. The lemon curd is extra creamy and brings in some tanginess and finally the berries give this dessert a touch of freshness.
Ingredients
Meringue (makes 2 meringues)
150 ml aquafaba ((5⅓ oz))
300 g powdered sugar ((11 oz))
1/2 tsp tartar powder
1 tsp xanthan gum powder
1 tbsp. cornflour
Lemon curd
150 g unsweetened almond or coconut milk ((5⅓ oz))
80 ml fresh squeezed lemon juice ((3 oz))
1 tablespoon lemon zest
80 g sugar ((3 oz))
1 tablespoon cornstarch
1 tablespoon vegan butter
1 pinch of turmeric or saffron
1 pinch of salt
Toppings
250 ml vegan whipped cream ((9 oz))
500 g berries strawberries, blueberries, raspberries ((17 oz))
Instructions
If you want to do a pavlova made of 2 layers of meringue follow the recipe as described, if you want to do a pavlova with a single layer of meringue (4 servings) half all the ingredients.
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