Lemon Pavlova Parfaits

Lemon Pavlova Parfaits

  • Prep Time: 55 minutes
  • Cook Time: 60 minutes
  • Set Time: 1 hours
  • Servings: 6

The key to making any parfait special is to add different layers of texture and flavours. In these jars are layers of vanilla sponge, sweet and tangy lemon curd, vanilla whipped cream, bouncy jelly, and crisp lavender meringue pieces.

Courtesy of Constellation Inspiration (https://www.constellationinspiration.com)

INGREDIENTS:

For the Vanilla Sponge Cake:

  • 136 g (1/2 cup and 2 tbsp) unsalted butter, room temperature
  • 200 g (1 cup) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 180 g (1 1/2 cup) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120 ml (1/2 cup) whole milk
  • 60 g (1/4 cup) full-fat sour cream

For the Lemon Cream:

  • 150 ml (1/2 cup and 2 tablespoons) freshly squeezed lemon juice, approx. two large lemons
  • 2 large eggs
  • 2 large egg yolks
  • 150 g (3/4 cup) granulated sugar
  • 1/4 tsp salt
  • 227 g (1 cup) unsalted butter, cold, cut into 1-inch cubes

For the Vanilla Whipped Cream:

  • 120 ml (1/2 cup) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla

For the Agar Agar Jelly Cubes:

  • 1 tsp powdered kanten (agar agar)
  • 240 ml (1 cup) water
  • 2 tbsp granulated sugar

For the Lavender Meringue Kisses:

  • 1 large egg white
  • 50 g (1/4 cup) granulated sugar
  • 1/8 tsp culinary grade lavender , ground (*you can add more or less depending on how strong you like the flavour!)

Directions:

  • For the Vanilla Sponge Cake: Preheat oven to 350°F. Line a quarter sheet pan with parchment paper and set aside.
  • In the bowl of stand mixer fitted with a paddle attachment, beat butter and sugar together on medium speed until pale and fluffy, about 1minute. Add eggs and vanilla and beat until combined.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • In a large measuring cup, whisk together milk and sour cream.
  • With the mixer on low, add half of the dry ingredients and half of the wet ingredients. Allow batter to mix for 30 seconds before adding the remainder of the ingredients. Mix on low until not more dry ingredients can be seen.
  • Pour the batter into the prepared sheet pan and bake until an inserted toothpick comes out clean, about 22 – 25 minutes.
  • Once cake has cooled, use a cookie cutter the same size as the body of the jar and cut out circles from the layer of cake. Using a serrated knife, cut the cake into two circles. Each parfait will have two layers of cake.
  • For the Lemon Cream: In a large bowl, combine lemon juice, eggs, egg yolks, sugar and salt. Whisk to combine.
  • Transfer the bowl to the top of a pot of simmering water to create a double boiler.
  • Continue whisking until the mixture is thick enough to coat the back of a spoon, about 7– 10 minutes.
  • Remove the bowl from the heat and while whisking, add in butter, a few cubes at a time. Whisk until all the butter has been added and the mixture is fully combined.Chill the lemon cream until ready to use.
  • Transfer lemon cream into a piping bag to assemble the parfait. You can also use a spoon to layer the cream.
  • For the Vanilla Whipped Cream: In a bowl of a stand mixer with a whisk attachment, beat heavy cream on high until medium peaks form, about 2 minutes.
  • Add powdered sugar and vanilla and whisk lightly to combine.
  • Chill whipped cream until ready to use.
  • Transfer cream into a piping bag to assemble the parfait. You can also use a spoon to layer the cream.
  • For the Agar Agar Jelly Cubes: In a small pot over medium heat, combine kanten powder and water. Allow mixture to a boil and whisk to dissolve the kanten powder. Once the kanten powder has dissolved, add sugar and whisk to combine.
  • Pour jelly mixture into a loaf pan (or any small pan) and allow it to set. Kanten or agar agar can set at room temperature, but you can speed up the process by transferring it to the refrigerator.
  • Cut jelly into ½-inch cubes.
  • For the Lavender Meringue Kisses: Preheat oven to 250F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine egg white and sugar. Place bowl over a pot of simmering water to create a double boiler. Whisk the mixture as it heats up to prevent the eggs from cooking. Whisk egg mixture 3 to 5 minutes or until sugar is completely dissolved and mixture is smooth. Remove bowl.
  • In the bowl of stand mixture with a whisk attachment, whisk mixture on medium-high speed until stiff peaks form, about 3 -5 minutes. Fold in ground lavender.
  • Transfer meringue into a piping bag fitted with an open star tip. Pipe meringue kisses onto parchment paper-lined pan.
  • Bake meringues for 30 minutes. After 30 minutes, turn off oven and let meringues stand in cooling oven 1 hour. Meringues can be made one day ahead and stored in an airtight container at room temperature.
  • Assembly: To assemble, place one cake round at the bottom of the jar. Add a layer of lemon cream, followed by a layer of whipped cream. Gently place second layer of cake and another layer of lemon cream. Add jelly cubes. Top with meringues and edible flowers to garnish.

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