This is such on a beautiful dessert based on simplified version of a polish dessert that Steve always thought was so pretty called “Chummy malinowe” which means raspberry clouds, Its pretty easy and looks so impressive! If you can get a blow torch it really is so enjoyable caramelising the top of the meringue
Chop the vegan butter into small 2cm cubes and add to a food processor along with the biscuits. Blend until it all comes together and the biscuits have reached a bread crumb like texture. Line a baking tray approx 30cm x 15cm x 4cm with baking parchment.
Pour in the biscuit crunch and spread it out and compress it so it is even and well compacted so once it sets it will hold its shape. Put in the fridge or freezer to set while you make the curd.
Cut up the vegan butter into small cubes and add to a medium saucepan on medium heat, once melted add in the oat milk or milk of choice along with the caster sugar, turmeric, and bring together. Sieve in the flour and bring to a gentle simmer stirring continuously with a whisk. Add in the lemon zest and lemon juice and stir in – the curd should start to thicken. Once it has reached a nice glossy shine and it thick enough to stay on the whisk, remove from the heat. Pour on top of the biscuit base and put back in the fridge to set while you make the meringue
In a stand mixer add the chickpea water or aquafava and whisk with the ballon whisk attachment at high speed until it reaches stiff peaks, this will take approx 5 mins. Add in the caster sugar and the cream of tartar and whisk until it reaches a thick stiff glossy
texture. Remove and add to a pipping bag. Pipe the meringue on top of the lemon curd layer trying to get even thin points until you have covered all the curd. Using a blow torch caramelise the top points until it goes nice and caramelised and look magicLeave to cool for a few minutes before cutting and serving.