If you love desserts that feel like a celebration in every bite, you are going to adore this Lemon Pavlova Parfaits Recipe. It’s a stunning combination of light vanilla sponge cake, zesty lemon cream, airy whipped cream, delicate agar agar jelly cubes, and nothing short of heavenly lavender meringue kisses, all layered into a parfait that’s bursting with texture and fresh flavor. This recipe brings together the classic charm of a pavlova with a creative twist, making it perfect for impressing guests or simply indulging yourself in a little sunshine on a plate.
Ingredients You’ll Need
Every ingredient in this Lemon Pavlova Parfaits Recipe plays a starring role. They are simple, yet essential for building those layers of flavor and contrast that make this dessert so irresistible. The balance of butter and sugar in the cake, the tangy brightness of fresh lemon juice, and the floral hint from lavender combine to make each bite feel finely crafted and wonderfully fresh.
- Unsalted butter (136g): Adds richness and a tender crumb to the vanilla sponge cake.
- Granulated sugar (200g + 150g + 2 tbsp + 50g): Sweetens each component perfectly, from cake to lemon cream and meringue.
- Eggs (2 whole + 2 yolks + 1 white): Provide structure to the cake and luscious creaminess to the lemon curd and meringue.
- Vanilla extract (1 tsp + 1 tsp): Brings depth and warmth to the cake and whipped cream.
- All-purpose flour (180g): Forms the base of the cake’s tender but sturdy layers.
- Baking powder (1 tsp) and baking soda (1/2 tsp): Ensure the cake rises light and fluffy.
- Salt (1/4 tsp + 1/4 tsp): Balances sweetness and enhances all the flavors.
- Whole milk (120ml) and sour cream (60g): Combine to keep the cake moist and tender.
- Lemon juice (150ml): The star ingredient for that irresistibly zesty lemon cream.
- Heavy cream (120ml): Whipped to soft peaks for a light, creamy topping that complements the lemon perfectly.
- Powdered sugar (2 tbsp): Sweetens the whipped cream without weighing it down.
- Kanten powder (1 tsp): A natural agar agar substitute that sets the jelly cubes with a delicate wobble.
- Water (240ml): Hydrates the kanten powder for jelly cubes.
- Ground lavender (1/8 tsp): Infuses the meringue kisses with a gentle floral note that’s just so special.
How to Make Lemon Pavlova Parfaits Recipe
Step 1: Bake the Vanilla Sponge Cake
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Cream together the unsalted butter and sugar until light and fluffy, then add eggs and vanilla extract for moisture and aroma. Mix the flour with baking powder, baking soda, and salt separately to evenly distribute the leavening. Alternate adding the flour mixture and the milk-sour cream blend to the butter mixture to keep the batter light and smooth. Pour it all into the prepared pan and bake for 22-25 minutes, or until a toothpick comes out clean. Once cooled, cut the cake into circles to fit your serving jars or parfait glasses.
Step 2: Make the Tangy Lemon Cream
Combine lemon juice, whole eggs, egg yolks, sugar, and salt in a heatproof bowl and place it over simmering water. Whisk continuously for about 7-10 minutes until the mixture thickens to a luscious curd consistency. Remove from heat and whisk in cold unsalted butter gradually; this adds richness and silkiness. Chill this lemon cream in the fridge to help it set nicely and amplify its refreshing zing for the parfait layers.
Step 3: Prepare the Vanilla Whipped Cream
Whip the heavy cream with powdered sugar and vanilla extract until soft to medium peaks form. This whipped cream adds a gentle sweetness and creamy cloud-like texture to balance the tart lemon cream. Chill until it’s time to assemble your parfaits.
Step 4: Set the Agar Agar Jelly Cubes
In a saucepan, mix the kanten powder with water and bring it to a boil while whisking constantly to dissolve fully. Stir in granulated sugar until dissolved. Pour the mixture into a loaf pan and let it set in the fridge until firm. Once set, cut into small cubes—these jelly bits add a fun burst of delicate texture and light sweetness to each parfait, elevating the experience beautifully.
Step 5: Bake Lavender Meringue Kisses
Whisk egg white and sugar over simmering water until the sugar dissolves fully. Remove from heat and continue whisking until stiff peaks form, then fold in ground lavender for a hint of floral aroma. Pipe tiny meringue kisses onto parchment paper and bake low and slow for 30 minutes. Let them cool in the turned-off oven for one hour. These crunchy yet airy meringues top the parfaits with elegance and a delightful contrast in texture.
Step 6: Assemble Your Lemon Pavlova Parfaits Recipe
Layer your dessert starting with a circle of vanilla sponge cake at the bottom of a clean jar or glass. Spoon in a layer of chilled lemon cream, then a generous swirl of vanilla whipped cream. Repeat with another cake round and lemon cream layer. Scatter the agar agar jelly cubes on top before finishing off with the exquisite lavender meringue kisses and, if you like, edible flowers for a pop of color and charm. Voilà—your Lemon Pavlova Parfaits Recipe is ready to impress!
How to Serve Lemon Pavlova Parfaits Recipe
Garnishes
For an added touch of sophistication, adorn your Lemon Pavlova Parfaits with fresh edible flowers or a small sprig of mint. A light dusting of powdered sugar over the meringue kisses can also elevate the visual appeal while adding a touch more sweetness. These little details make serving feel truly special and brighten each jar’s aesthetic.
Side Dishes
This dessert is wonderfully rich, so pairing it with something light and refreshing like a citrusy fruit salad or a simple green tea helps cleanse the palate between bites. A cup of fresh herbal tea or sparkling water infused with lemon slices works beautifully alongside the parfait, making the whole experience feel balanced and refreshing.
Creative Ways to Present
Take your presentation to another level by using clear mini mason jars, delicate stemmed glasses, or even elegant crystal parfait dishes. Layering the components with a careful eye for color contrast—the lemon cream’s vibrant yellow next to the pristine white whipped cream—is key. Try serving these parfaits individually during brunch, dinner parties, or anytime you want to share a dessert that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
You can keep assembled Lemon Pavlova Parfaits chilled in the refrigerator for up to 24 hours. Because some components like the meringue kisses will soften over time, it’s best to add these just before serving to maintain their crispness and delightful crunch.
Freezing
This dessert isn’t ideal for freezing, as the texture of the whipped cream and lemon cream can change after thawing. For best results, freeze the components separately if needed—for example, the sponge cake or lemon curd—and assemble fresh when ready to enjoy.
Reheating
Since Lemon Pavlova Parfaits are best served chilled, reheating is not recommended. The delicate balance of flavors and textures shines brightest when served cool, ensuring that every bite is fresh and vibrant.
FAQs
Can I use store-bought meringue kisses instead of making my own?
Absolutely! Store-bought meringue kisses can save time, but making your own allows you to add that lovely lavender flavor and enjoy the fresh, crisp texture. Either way works well depending on your schedule.
Is kanten powder the same as agar agar? Can I substitute?
Kanten powder is a type of agar agar commonly used in Japanese cooking. You can substitute with regular agar agar powder, but check the package instructions for quantities since potency can vary.
Can I make this recipe dairy-free?
With a few ingredient swaps like using plant-based butter, non-dairy milk, and coconut cream for the whipped cream, you can adapt this Lemon Pavlova Parfaits Recipe to be dairy-free, maintaining much of the original flavor and texture.
How far in advance can I prepare the lemon cream?
You can prepare the lemon cream up to two days ahead and keep it covered in the fridge. This helps the flavors deepen and makes assembling the parfait even quicker on the day you serve.
What’s the best way to cut the sponge cake to fit jars?
A cookie cutter or a glass rim that matches the size of your jars works perfectly for cutting neat circles from the sponge cake. This makes layering easier and prettier inside your serving vessels.
Final Thoughts
I can’t recommend the Lemon Pavlova Parfaits Recipe enough if you’re craving something light, bright, and beautifully layered with texture and flavor. It’s truly one of those desserts that not only satisfies your sweet tooth but also brings smiles around the table with its fresh taste and charming presentation. Give it a try—you might just find your new favorite go-to dessert for spring and summer gatherings!
Print
Lemon Pavlova Parfaits Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling and cooling time
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Delight in these elegant Lemon Pavlova Parfaits, featuring layers of tender vanilla sponge cake, tangy lemon cream, silky vanilla whipped cream, and delicate agar agar jelly cubes. Finished with floral lavender meringue kisses, this sophisticated dessert combines textures and flavors for a refreshing, indulgent treat perfect for any special occasion.
Ingredients
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 (agar agar)
- 240ml water
- 2 tbsp granulated sugar
Lavender Meringue Kisses
- 1 egg white
- 50g granulated sugar
- 1/8 tsp ground lavender
Instructions
- Prepare the Vanilla Sponge Cake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Cream butter and sugar in a bowl until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine milk and sour cream. Alternately add dry ingredients and milk mixture into the butter mixture, starting and ending with flour. Pour batter into the prepared pan and bake for 22-25 minutes until a toothpick inserted comes out clean. Cool completely and cut into circles.
- Make the Lemon Cream: In a heatproof bowl, combine lemon juice, eggs, egg yolks, sugar, and salt. Place the bowl over simmering water (double boiler method) and whisk continuously until the mixture thickens, about 7-10 minutes. Remove from heat and whisk in the unsalted butter in pieces until smooth. Chill until set.
- Prepare the Vanilla Whipped Cream: Beat heavy cream, powdered sugar, and vanilla extract until medium peaks form. Refrigerate until ready to use.
- Make Agar Agar Jelly Cubes: In a small pot, combine kanten powder and water over medium heat. Bring to a boil while whisking to dissolve completely. Add sugar and stir until dissolved. Pour the mixture into a loaf pan and refrigerate until firm. Once set, cut into small cubes.
- Prepare Lavender Meringue Kisses: Combine egg white and granulated sugar in a heatproof bowl over simmering water. Whisk constantly until sugar is completely dissolved and the mixture is warm to the touch. Remove from heat and beat with a mixer until stiff peaks form. Gently fold in ground lavender. Pipe small kisses onto a parchment-lined baking sheet and bake in a low oven (approximately 200°F or 93°C) for 30 minutes. Turn off oven and let meringues cool inside for 1 hour.
- Assemble the Lemon Pavlova Parfaits: In serving jars, place one round of sponge cake at the bottom. Add a layer of lemon cream, then a layer of vanilla whipped cream. Add a second cake layer followed by more lemon cream. Scatter agar agar jelly cubes on top, and finish by decorating with lavender meringue kisses and edible flowers for a stunning presentation.
Notes
- Ensure the lemon cream is fully chilled before layering to prevent melting the whipped cream.
- Use fresh eggs for the best texture in meringue and lemon cream.
- Edible flowers add visual appeal but are optional.
- Store assembled parfaits in the refrigerator and consume within 2 days for optimal freshness.
- You can prepare each component in advance to save time on the day of serving.
