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.
