prep time: 30 min | bake time: 2-3 hrs | total time: 4 hrs
If you’re craving something that is light and airy but has a crisp to it you need to make these eggless Pavlovas! These Blueberry Lemon Curd Pavlovas have the perfect amount of sweetness thanks to the beautiful combination of ingredients. This eggless recipe is made with aquafaba! Yes, chickpea brine, who knew?! These pavlovas have a crunchy exterior with a soft, marshmallow-like center that will melt in your mouth. Share them with anyone and they will never believe that this meringue texture was made without eggs!
Traditionally pavlovas are made with egg whites and we have totally omitted them in this recipe! Aquafaba is a wonderful ingredient that mimics eggs so well nobody will ever know! This dessert is the perfect balance of sweet and tart, with the vibrant lemon curd adding a zesty kick. Whether you’re hosting a dinner party or simply craving something indulgent, this pavlova is sure to impress. With its show-stopping appearance and indulgent flavors, it’s a dessert that’s as fun to make as it is to eat.
Pavlova is a light and airy dessert named after the famous ballerina Anna Pavlova. It features a crisp meringue base with a soft, marshmallow-like center, traditionally topped with whipped cream and fresh fruit. This recipe puts a plant-based twist on the classic, using aquafaba instead of egg whites while delivering the same delightful texture.
Aquafaba is the liquid from cooked or canned chickpeas, used as a plant-based egg substitute. When whipped, it mimics egg whites, forming soft or stiff peaks, making it perfect for vegan baking, meringues, and pavlovas. Simple and versatile, it’s a surprising secret ingredient for decadent desserts! Trust me when I tell you it will not taste like chickpeas! Aquafaba is an incredible ingredient that will take on the flavors of whatever you pair it with.
In a pot, whisk together the milk, lemon juice, sugar, and cornstarch. Cook over low-medium heat, stirring constantly, until thickened. Remove from heat, stir in butter, and add turmeric for color. Chill for 1–2 hours until fully set.
Reduce the chickpea brine to a thicker consistency, cool to room temperature, and whip in a stand mixer until soft peaks form. Add cream of tartar, xanthan gum, and salt, then gradually add sugar while whipping to stiff peaks.
Preheat the oven to 230°F (110°C). Pipe meringue nests onto parchment-lined baking sheets, creating an indentation in the center of each. Bake for 2 hours, then turn off the oven and let the pavlovas cool completely inside.
Spoon whipped cream into the center of each pavlova, followed by a generous dollop of lemon curd. Top with fresh blueberries and dust with powdered sugar before serving.
Yes! The pavlova bases can be baked and stored in an airtight container at room temperature for up to 3 days. The lemon curd can also be prepared in advance and kept in the fridge for up to 3-4 days. Assemble the dessert just before serving to maintain the crispness of the meringue.
These desserts are easy to store and best stored when unassembled as they will last longer. Store the pavlova bases in an airtight container at room temperature. Avoid refrigeration, as humidity can make them sticky. If they are assembled enjoy them immediately because the meringue will soften over time and they will not have the same shape and integrity later.
Ensure your aquafaba is reduced and cooled to room temperature. Adding cream of tartar and xanthan gum will help stabilize it.
Yes, store-bought lemon curd works in a pinch, but homemade curd elevates the dessert’s flavor.
Absolutely! Pipe smaller meringue nests and adjust the baking time to 1–1.5 hours.
Aquafaba is the liquid from canned chickpeas (or other legumes). It acts as an egg replacement in this recipe, creating a fluffy texture like meringue when whipped.
Yes! This pavlova is naturally gluten-free. Just ensure that the cane sugar and other ingredients are certified gluten-free.
Xanthan gum helps stabilize the aquafaba and gives the pavlova structure. If you don’t have it, you can leave it out, but the texture may not be as firm.
Yes, you can use a hand mixer instead, though it may take a little longer to achieve stiff peaks with a hand mixer compared to a stand mixer.
The pavlova should have a firm, crisp outer shell. After baking for 2 hours, turn off the oven and leave it to cool completely inside the oven. The outside should be dry and crisp, and the center will remain soft.
Absolutely! Pavlova can be stored in an airtight container for up to 3days. Just assemble the toppings (like whipped cream and lemon curd) right before serving.
Yes, feel free to top your pavlova with any fresh fruits you like, such as kiwi, passion fruit, or even sliced stone fruits like peaches and nectarines.
The low temperature ensures the pavlova bakes slowly, allowing the outside to become crispy without browning while keeping the inside marshmallowy. It also prevents cracking.
It’s not recommended to freeze the pavlova, as it may lose its crisp texture. It’s best enjoyed fresh or stored in an airtight container for a few days.
If it’s too soft or sticky, it likely needs more time in the oven. If it’s overbaked, it might be overly hard and crack. Perfect pavlova should be crisp on the outside and soft on the inside when you break it open.
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