This is a beautiful dessert based on a simplified version of a Polish dessert that Steve always thought was so pretty, called “Chmurki Malinowe,” which means raspberry clouds. It's relatively easy to make and looks very impressive! If you have a blow torch, caramelising the top of the meringue is particularly enjoyable.
Takes 42 minutesminutes
Serves 12
Ingredients
For the base:
400gdigestive biscuits
150gvegan butter
For the lemon curd:
Juice of 1 lemon
Zest of 1 lemon
75gvegan butter
300mloat milk
100gcaster sugar
1/8tspturmeric
3tbspwhite flour
For the meringue topping:
170mlaquafaba(drained chickpea water, from 1 can)
120gcaster sugar
½tspcream of tartar
Instructions
Prepare the base: Chop the vegan butter into small 2 cm cubes and add to a food processor along with the biscuits. Blend until the mixture comes together, and the biscuits have a breadcrumb-like texture. Line a baking tray approximately 30 cm x 15 cm x 4 cm with baking parchment.Pour the biscuit mixture into the lined tray and spread it out evenly, compressing it well to ensure it holds its shape once set. Place the tray in the fridge or freezer to set while you make the lemon curd.
Make the lemon curd: Cut the vegan butter into small cubes and add it to a medium saucepan over medium heat. Once melted, add the oat milk and caster sugar, and stir until combined. Sift in the flour and bring the mixture to a gentle simmer, stirring continuously with a whisk. Add the lemon zest and lemon juice, and continue stirring until the curd thickens. Once the curd has reached a glossy consistency and is thick enough to stay on the whisk, remove it from the heat. Pour the curd over the biscuit base and return to the fridge to set while you make the meringue.
Prepare the meringue: In a stand mixer, add the chickpea water (aquafaba) and whisk with a balloon whisk attachment at high speed until stiff peaks form (this should take about 5 minutes). Gradually add the caster sugar and cream of tartar, and whisk until the mixture becomes thick, stiff, and glossy.Transfer the meringue to a piping bag and pipe it over the lemon curd layer, creating thin, even points until the entire surface is covered.Using a blow torch, caramelise the tips of the meringue until golden and caramelised.Allow the dessert to cool for a few minutes before cutting and serving.
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