After many years in San Francisco, Carl Phyfer, a man of many talents, returned to his native New Orleans. Last year, he launched Silver Lining Events & Design, an umbrella business encompassing event planning and execution, floral design, holiday décor design, installation and breakdown, and a boutique baking business. Each week, Phyfer releases a fresh seasonal menu of made-to-order, delivered baked goods, including such delicacies as Polish Karpatka, chocolate gingerbread cookies, blueberry pound cake with vanilla glaze, organic lemon meringue pie, and, most recently, this summery Pavlova with lemon, lavender, and honey.
What to Drink with Lemon Lavender Honey Pavlova
Ice-cold lemonade or a Demi-Sec Champagne, such as Billecart-Salmon Demi-Sec or Veuve Clicquot Demi-Sec.
The Expert
Carl Phyfer, proprietor, event planner and designer, floral designer, baker, Silver Lining Events & Design, by appointment, silverlininged.com.
4
servingsIngredients
- For the Lavender Meringue Shell
3 egg whites*
1/4 tsp cream of tartar
1/4 tsp vanilla
1/2 tsp lavender extract or essence
1/8 tsp salt
1 cup sugar
- For the Honeyed Lemon Curd
3 egg yolks
2 tbsp cornstarch
1/2 cup sugar
1 lemon, finely grated zest
1/4 cup fresh lemon juice
2 tbsp honey
2 tbsp salted butter
- For the Honey Mascarpone Cream
1/2 cup Mascarpone cheese
1/4 cup light brown sugar
2 tbsp honey
1/2 tsp vanilla
1/4 tsp almond extract (optional)
1/2 tsp lavender extract or essence
1/2 cup heavy whipping cream
- Garnish
Fresh berries, herbs, and botanicals, as desired
Directions
- For the Lavender Meringue Shell
- Preheat 300ºF. In the bowl of an electric mixer, combine the egg whites, cream of tartar, vanilla, lavender, and salt. With a whisk attachment, beat the mixture until the egg whites form stiff peaks. Gradually add the sugar 1 tablespoon at a time, beating until the sugar dissolves and the meringue is glossy. Line a baking sheet with parchment paper and trace an 8-inch circle on it. Using a rubber spatula or spoon, gently press and shape the meringue into the traced circle. Smooth out the edges and build them up from the middle portion of the shell to form a border. Bake the meringue for roughly 45 minutes. Once done, turn off the oven and let the shell sit in the oven with the door closed for another 1 hour.
- For the Honeyed Lemon Curd
- In a medium saucepan, combine the egg yolks, cornstarch, sugar, and lemon zest. Whisk the mixture until pale and slightly thickened. Add the lemon juice and 1/3 cup of water and stir until combined. Cook the mixture over medium heat, stirring constantly, until it bubbles, 6-8 minutes. Allow the mixture to bubble while stirring for another 2 minutes until thickened. Scrape the mixture into a separate bowl and add honey and butter. Cover the mixture with foil or plastic wrap and press down to prevent a film. Chill the mixture until fully cooled.
- For the Honey Mascarpone Cream
- In the bowl of an electric mixer, combine the mascarpone, brown sugar, honey, vanilla, almond extract (if using), and lavender flavoring. Beat the mixture until combined. Add the heavy cream and whip until it reaches a soft peak that holds its shape.
- Garnish
- Assemble the pavlova right before serving. Place the meringue shell on a stand or platter. Gently press down on the middle portion to create a depressed area for filling. Add about half the curd to the middle, then spread it evenly. Then dollop the cream over the curd with a large spoon. Top the pavlova off with additional dollops of the remaining curd. Decorate with berries, herbs, and botanicals.
