Discover the joy of creating this stunning vegan Pavlova, a perfect blend of crunchy on the outside and gooey on the inside, paired with a tangy lemon curd and topped with fresh blueberries. This dessert is not only a feast for the eyes but also caters to various dietary preferences, being gluten-free, eggless, and dairy-free. It’s an ideal treat for anyone looking for a delightful, guilt-free dessert.
Why You’ll Love This: This vegan Pavlova is a marvel of texture and flavor. The crisp exterior encases a marshmallow-like center, creating a perfect contrast with the creamy, citrus-packed lemon curd. Fresh blueberries add a burst of freshness with every bite. This dessert is simple to make and can be a fun activity to enjoy with family or friends, making it all the more special.
Perfect Occasion: Ideal for celebrations, summer gatherings, or as an elegant finale to a dinner party. It’s also perfect for holiday feasts where you want to offer something light yet decadent. This Pavlova can be made in advance, making it a stress-free option for entertaining.
Decoration Tips: Serve each Pavlova nest on individual plates. Top with a generous dollop of lemon curd, arrange fresh blueberries on top, and dust with powdered sugar for a stunning presentation. Garnish with mint leaves or edible flowers for an extra touch of elegance. For a festive occasion, you could also drizzle a little vegan honey or agave syrup over the top for added shine.
Ingredients for Pavlova:
- 180ml (3/4 cup) Aquafaba (reduced from 350ml of chickpea brine)
- 1/4 tsp Xanthan gum
- 1/4 tsp Cream of tartar
- Pinch of salt
- 200g (1 cup) granulated sugar
- 1 tbsp cornstarch
- 2 tsp vanilla extract
Ingredients for Lemon Curd:
- 135ml (1/2 cup) milk (plant-based for vegan option)
- 95ml (1/3 cup + 1 tbsp) lemon juice
- 100g (1/2 cup) granulated sugar
- 32g (1/4 cup) cornstarch
- 28g (2 tbsp) vegan butter
- Additional milk for consistency
- Pinch of turmeric for color
Method for Pavlova:
- Preheat oven to 230°F (110°C). Prepare a baking tray with greaseproof paper.
- In a stand mixer, whip aquafaba until soft peaks form. Add cream of tartar, xanthan gum, and salt, increasing speed to medium-high as you gradually add sugar to achieve stiff, glossy peaks. Sift in cornstarch, add vanilla, and mix briefly.
- Transfer the mixture into a piping bag with a star nozzle. Pipe 2.5-inch circles onto the tray, indenting the center. Bake for 2 hours, then turn off the oven and let cool inside with the door closed.
- Store in an airtight container for up to 7 days.
Method for Lemon Curd:
- In a pot, whisk together milk, lemon juice, sugar, and cornstarch. Bring to a boil, stirring constantly. Remove from heat, stir in butter and turmeric until smooth.
- Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming. Chill thoroughly.
- Before use, blend the curd to smooth it out, adding milk to achieve desired consistency.
To Serve: Top each Pavlova with a spoonful of lemon curd, fresh blueberries, and a dusting of powdered sugar.
Enjoy this exquisite vegan Pavlova with lemon curd and blueberries, a dessert that promises not only a treat for your taste buds but also a visually appealing presentation that’s sure to impress!
