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    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.



    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


    1. Mini Vegan Pavlovas: Preheat oven to 250°F (120°C). Line 2 large baking sheets with parchment paper.
    2. 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.
    3. Spoon mixture into large piping bag fitted with large star tip. Pipe sixteen 4-inch (10 cm) rounds on prepared baking sheets.
    4. Bake for 50 to 60 minutes or until crisp and dry. Let cool completely in pan on wire rack.
    5. 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.
    6. Spoon lemon curd into pavlovas. Top with berries, and garnish with mint leaves if desired.

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