Description
Delight in the refreshing flavors of Lemon Pavlova Parfaits, a beautiful dessert featuring layers of fluffy vanilla sponge cake, zesty lemon cream, airy whipped cream, and delicate lavender meringue kisses. Perfect for any occasion, these parfaits are as pleasing to the eye as they are to the palate.
Ingredients
Scale
- Vanilla Sponge Cake:
- 136g unsalted butter
- 200g granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 180g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml whole milk
- 60g sour cream
- Lemon Cream:
- 150ml lemon juice
- 2 eggs
- 2 egg yolks
- 150g granulated sugar
- 1/4 tsp salt
- 227g unsalted butter
- Vanilla Whipped Cream:
- 120ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Agar Agar Jelly Cubes:
- 1 tsp kanten powder
- 240ml water
- 2 tbsp granulated sugar
- Lavender Meringue Kisses:
- 1 egg white
- 50g granulated sugar
- 1/8 tsp ground lavender
Instructions
- Make Vanilla Sponge Cake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Cream butter and sugar together. Add eggs and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Whisk together milk and sour cream. Add dry and wet ingredients to the batter, alternating. Pour batter into the prepared sheet pan and bake until a toothpick comes out clean (22-25 minutes). Cool and cut into circles.
- Make Lemon Cream: In a bowl, combine lemon juice, eggs, egg yolks, sugar, and salt. Place over simmering water and whisk until thick (7-10 minutes). Remove from heat and whisk in butter. Chill.
- Make Vanilla Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until medium peaks form. Chill.
- Make Agar Agar Jelly Cubes: In a pot, combine kanten powder and water over medium heat. Bring to a boil, whisking to dissolve. Add sugar, pour into a loaf pan, and let it set.
- Make Lavender Meringue Kisses: Combine egg white and sugar, then place over simmering water, whisking until sugar is dissolved. Remove and whisk until stiff peaks form. Fold in ground lavender. Pipe meringue kisses onto a parchment-lined pan and bake for 30 minutes. Let cool in the oven for 1 hour.
- Assemble Parfaits: Place a cake round at the bottom of a jar. Add a layer of lemon cream, followed by a layer of whipped cream. Gently add a second layer of cake and lemon cream. Add jelly cubes, then top with meringues and edible flowers.
Notes
- Make sure to allow enough time for chilling the lemon cream and meringues to achieve the best texture.
- Edible flowers can enhance the visual appeal of the parfaits.
- Prep Time: 15 mins
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 parfait
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg