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4.86 from 7 votes

Vegan Pavlova with Lemon Curd and Berries

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.
Prep Time1 hour
Cook Time2 hours 15 minutes
Resting Time12 hours
Total Time15 hours 15 minutes
Course: Dessert
Cuisine: Australian
Keyword: berries, lemon curd, pavlova, whipped cream
Servings: 8
Author: Carlo Cao

Ingredients

Meringue (makes 2 meringues)

  • 150 ml aquafaba ((5⅓ oz))
  • 300 g powdered sugar ((11 oz))
  • ½ teaspoon tartar powder
  • 1 teaspoon 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.

Meringue

  • For the pavlova, preheat the oven to 120 °C (250 °F). Cover a baking tray with baking paper and draw 2 Ø 20 cm (8'') circles with a pencil. Turn the baking paper over (so that the pavlova does not come into contact with the pencil).
  • Put aquafaba and cream of tartar in a large bowl and beat with a hand mixer at medium-high speed until stiff peaks form (about 7-8 minutes).
  • Then, every 60 seconds, add 1 tablespoon of powdered sugar, and continue beating until dissolved. Be aware, if the sugar is added faster, the pavlova will collapse in the oven.
  • Once all the powdered sugar has been added, continue beating for 2 minutes.
  • Add xanthan gum and cornstarch and continue beating for 1 minute until combined.
  • Spoon the pavlova mixture onto the 2 circles (1 if you are making a pavlova with a single layer of meringue) and shape as desired.
  • Bake the meringues in the middle of the oven for 45 minutes, then reduce the temperature to 100 °C (200 °F) and bake for another 75 minutes.
  • Then turn off the oven and let them cool in the oven overnight.

Lemon curd

  • For the lemon curd, add all ingredients to a small pot and whisk until combined.
  • Then heat over medium heat, whisking frequently until the mixture is thick.
  • Allow to cool completely and then refrigerate overnight.

Assembling

  • The next day, just before serving, beat whipped cream until stiff (add 2 teaspoon sugar if desired) and rinse the berries.
  • 1 layer pavlova: set meringue onto a serving dish. Top it with whipped cream, lemon curd and berries and serve right away.
  • 2 layers pavlova: set a meringue onto a serving dish. Top it with whipped cream, lemon curd and berries. Top with the second meringue and decor it with more whipped cream, lemon curd and berries. Serve right away.

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