Best made with:
Vegan Pavlova with Tofu Lemon Curd
- Vegan
- Dessert
- Tofu Dessert
An eggless meringue is prepared with aquafaba, which is readily available by using the liquid from canned chickpeas. It’s served with a zesty, rich and silky tofu lemon curd — an elegant dessert that’s sure to please.
Ingredients
Tofu Lemon Curd
| 1 pkg | Sunrise Traditional Sweetened Flavour Tofu Dessert |
| 1 tbsp | lemon zest |
| ¼ cup | lemon juice |
| 1 tsp | vanilla extract |
| ¼ tsp | ground turmeric |
| ¼ tsp | salt |
| ¾ tsp | vegan white chocolate chips , melted |
Mini Vegan Pavlova
| ¾ cup | liquid drained from canned chickpeas |
| ½ tsp | cream of tartar |
| ⅔ cup | granulated sugar |
| 1 tsp | vanilla extract |
| 1 tbsp | cornstarch |
Directions
- Mini Vegan Pavlovas: Preheat oven to 250°F (120°C). Line 2 large baking sheets with parchment paper.
- Pour aquafaba into bowl of stand mixer; add cream of tartar. Using whisk attachment, beat on medium speed for 2 to 3 minutes or until foaming. Increase speed to high and continue to beat, gradually adding sugar in a steady stream for 5 to 10 minutes or until glossy and stiff peaks form. Turn off mixer; using spatula, fold in vanilla. Fold in cornstarch until incorporated.
- Spoon mixture into large piping bag fitted with large star tip. Pipe sixteen 4-inch (10 cm) rounds on prepared baking sheets.
- Bake for 50 to 60 minutes or until crisp and dry. Let cool completely in pan on wire rack.
- Tofu Lemon Curd: Meanwhile, in blender, mix tofu, lemon zest, lemon juice, vanilla, turmeric and salt until smooth. Blend in melted white chocolate until combined and smooth. Transfer mixture to bowl. Cover with plastic wrap directly touching surface of mixture. Chill for at least 30 minutes or until mixture has thickened slightly.
- Spoon lemon curd into pavlovas. Top with berries, and garnish with mint leaves if desired.