Moms will go coo-coo for this lemon and coconut treat! Start Mother’s Day off right with this dessert-turned-brunch. Claire from The Kitchy Kitchen paired this pavlova with lemon curd, creme englaise, and a coconut cream for a sweet and citrus treat.
Vanilla Pavlova Directions
Sift the sugar and cornstarch. On low, mix the whites and salt for 1-2 minutes, or until frothy.
Go up to medium high, gently adding in the dry ingredients. Once the meringue is glossy and forming soft peaks (anywhere from 4-10 minutes, depending on your mixer), finish on high speed and add the scraped vanilla.
Spoon the meringue onto a piece of parchment paper, it should be anywhere from 1-3 inches high and about 3 inches wide. Pop in the oven and bake for 50-60 minutes for small pavlovas, and an 80-90 minutes for large pavlova. It should be a slight beigy-pink and definitely NOT toasted.
Turn off the heat and crack the oven open. Let the pavlovas cool to room temperature and remove (this is to prevent cracks and to cook it totally through). You want it crisp on the outside and soft on the inside.
Lemon Curd Directions
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 3 to 5 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
Creme Englaise Directions
Over medium-high heat, combine lavender, milk, cream, 1/4 cup sugar, and vanilla. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl.
Gradually whisk in hot milk mixture. Return mixture to same saucepan.
Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil).
Cover and chill until cold, about 3 hours.
Coconut Creme Fraiche Directions
After the coconut cream has set in the fridge overnight, the coconut fat solids will separate from the coconut water. Spoon just the solids into the bowl of a stand mixer.
Beat the on high speed until peaks form. Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.
We suggest skipping ahead to dessert and making this recipe for brunch. Friends and family with a sweet tooth will thank you! For a special touch, serve this recipe on our artisan-made Moroccan ceramics.