Feeling like a champ — Pavlova With Lavender Lemon Curd & Blueberry Jam

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*phew* That’s a long ass title, I know I know. I apologize in advance. But like how damn sexy does it sound???

This is quite possibly the foofiest thing I’ve made on my blog. Errr, unless you consider the Crepe Cake to be foofier.

I made this cake (???) meringue (???) the day before mother’s day on a Saturday in May. I was getting restless from not having baked something pretty in a while, and plus my mother had friends coming over. What better excuse to completely bomb a kitchen with several bowls and fruit stains, if you can say “mom, I made it for your friends!!”??

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No. That one is not my boyfriend. He’s behind me shaking his head and laughing at me taking pictures of my dessert with my hair still wet.

This dessert was a super last minute thought. I just opened the cupboards and the fridge and poked my little butt around until I was like "lol pavlova??? lemon curd???"

I came to that realization while listening to Trap Queen by Fetty Wap. If there is one thing I am, I am fresh as fuck. ✌️😎 sometimes

Me and my boyfriend had tickets to a soccer game, so I had to balance between making this sucker (and all three different goddamn parts) AND WASH MY HAIR. Do you know the project it is to wash this mane??? I’m 5’2″, I’m currently rocking the mermaid ‘do (hair over my nip nop tittahs) and it’s thick and brown like horse hair. I’m the hairiest person in my family. SERIOUSLY. My father has less leg hair than me (read: he has NONE). it’s like an hour project. Oh well, whatev.

This beautiful majesty of a dessert takes a while, because the base needs like 2 hours to bake in the oven. During that time, if you finish your lemon curd and blueberry muddle jam, wash yo hair! Or your butt. Or nothing at all. I mean, you can just rock the stank. I’ll still love you. 😘

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I have to admit, this was possibly one of my most favorite things I’ve ever made…. and I barely ate any!!!! WTF?? I was in such a rush to make it to this soccer game with my hairy man (hairy people unite!) that I ate like a bite of his piece. It wasn’t exactly to his taste, but most men like chocolate, don’t they?? Where’s the scientific facts that prove that men (who don’t bake or cook much) could live off brownies?? I know it exists. Give me time. I’ll find it.

But whatever, because I WANT TO MAKE LOVE TO THIS CAKE. MERINGUE. What the hell do you even call this? Cakeringue? Meringake?? bukkake???
(yes I googled how to spell that. yes I didn’t have safe search on. I live life on the edge, mothafuckas. 😎✌️)

So this recipe breaks and bends the rules of the original one of course. All of the lemon curd/blueberry mashups seemed to involve whole berries sitting prettily on top of the lemon curd. And while I will admit, it looked very beautiful, you know what desserts need more of? Sugar and cooked down fruit. So I mished and I mashed and came up with this baby right here. Required two different recipes for this.

Oh and also, the recipe I use from the perfect A Beautiful Mess uses cute little mini pavlovas. I seriously love the idea, but honestly 99% of the time it’s just me eating my desserts at 2 am naked in my kitchen. Let’s be real with ourselves people.

What I love the most about this is I adapted a recipe from A Beautiful Mess that adapted a recipe from Food & Wine. The circle of baking is life.

My lemon curd recipe is from Kitchen Confidante. I just added lavender to it because I like to pretend I’m a fancy lady.


Lavender Lemon Curd Pavlova with Blueberry Jam
Serves: You, your boyfriend and your mom’s friends

Ingredients for Basic Pavlova:
*6 egg whites
*1 tsp cream of tartar
*1/4 tsp salt
*1 1/4 cups of sugar

Note: Time to bring out the big guns here boys. Don’t get all cocky and be like “ha ha I can do this shit by hand,” because you probably can’t. If you can, please send me to your gym or trainer because these pale noodle arms need some fuckin’ toning.

1. Preheat your oven to 250F guys. Pull out the stand mixer and crack all of your egg whites into the bowl. Start beating that sucker up with the cream of tartar and salt. Let it beat for three minutes on like a medium setting. It’ll look like frothy milk or something else more gross that you can think of. Just bump your butt to some Amy Winehouse or something.

2. Most recipes and famous bakers will say “slowly add in the sugar”. Actually, even this recipe says to do the same thing. I say fuk it. Live ur life. Dump that sugar in there. It’s all the same. IT’S ALL THE SAME PEOPLE. I’ve made many desserts adding the sugar RIGHT AT THE BEGINNING.

I am now currently awaiting pitchforks and angry townies to storm my doors.

3. After your egg whites have been beaten to stiff peaks, stop that mixer and lay some parchment paper down on your baking sheet. If you’re like me and you SERIOUSLY hate waste, using parchment paper seems like an extra step added by the Lumber Mills and Deforestation Coalition. In most cases it so totally is; in this case it’s NOT. You need that parchment paper. It will crack and get all stuck and lame if you just use the baking sheet.

4. Now you can choose to follow A Beautiful Mess and make adorable cute little mini pavlovas or follow me into the dark side and make a super pavlova. Just kind of like start dumping it on your parchment paper. Just kind of form it into a circle kind of thing. Mine was shaped into what I like to call “an ugly circle”. Make an indentation in it so you can put your filling.

5. Bake that baby in the oven at 250F for pretty much almost 2 hours. My oven has a thermometer and it gets SO hot, so I kind of kept it open with a wooden spoon. Then I took a shower. This is one dessert that doesn’t need your undivided dying devotion. Go shave your legs, fam. Or not. You still my sexy beanflower. 😘😚😍
The pavlova is done when the outside seems crisp. I’ll admit I kept mine in there a few minutes too long because it browned slightly. It’s cool tho. Don’t let the haters tell you it’s wrong. The insides will be fluffy and beautiful anyway. 😊😊😊

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Ingredients for Lavender Lemon Curd:
*3 egg yolks {PERFECT TIME TO USE THE ONES YOU SAVED}
*1 whole egg
*3/4 cup sugar
*1/2 cup lemon juice
*lemon zest (totally just used like only half a lemon)
*~1 to 2 tsp lavender (add as much as u want really)
*4 tsp unsalted butter, cut up

Note: Since this thing needs to refrigerate, methinks it’s probably best to do it while the pavlova is cooking. Or you can just say FUCK IT and just buy a jar of it.

1. In your small sauce pan add the yolks {see?? Saving things is fun!} and whole egg. Whisk it until combined. Pour in your sugar, lemon juice {honestly, I got most of it out of a bottle and 1 whole live lemon}, zest and lavender. Whisk furiously until it looks creamy and stuff. Pace your self grasshoppa. The fun stuff is coming up.

2. Turn your heat on to medium and whisk constantly and angrily until the curd is nice and thick and can coat the back of a spoon {Just like don’t taste it rn, you’ll burn your tongue}. Recipe says it takes about 8-10 minutes. Probably, but I didn’t keep watch.

3. Turn off your heat and move the pot over. Add the butter in one at a time and slowly mix it until all of the butter gets melted an incorporated.

The recipe from here, (and many other recipes) will tell you to strain the curd and then cover it and stick it in the fridge. I did NONE of these things (since I need the lavender in it) and my lemon curd was PERFECT. I am damn proud of it too.

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Ingredients for Muddled Blueberry Jam:
*1 cup blueberries (I used frozen)
*1/4 agave nectar (you can totally use sugar. I just like to be a cheeky asshole)
*1/4 light corn syrup (mine has vanilla in it LOL WHOOPS)
*1 tsp lemon juice (used the bottle)
*1 tsp lemon zest

1. Grab ANOTHER POT (because it’s not baking if you haven’t piled the sink up with 15 bowls) and literally throw everything in there at the same time. Let it cook down on medium until it gets to whatever consistency you want, while occasionally stirring. It has to boil a little. I like my jams chunky (like my ass).

2. Remove from heat and let it cool off in ONE MORE bowl.

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ASSEMBLY

1. Take your cooled off pavlova and put it on a stand to be dainty and cute. Pour all of your lemon curd into the cavity. Dump all of your blueberry jam right on the top.

YOU ARE DONE. πŸŽ‰πŸŽŠπŸŽ‰πŸŽŠπŸŽ‰πŸŽŠπŸŽ‰πŸŽŠπŸŽ‰πŸŽŠπŸŽ‰πŸŽŠπŸŽ‰πŸŽŠ

See? Now was that so complicated??

yes. yes it was.
But ya totally did it!! Ask the queen how your fuckin’ cake tastes, friend. 😏


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I’m sorry I just had to share this! How perfect these little babies are all snuggly in their glass bowl! Ah!
 

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Like fluffy clouds. You can realistically eat this exactly how it is. Just get a blow torch and just…… hrm. My neurons are firing. brb.
 

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Lavender is just so pretty. 😍 I can eat flowers and herbs all day
 

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Not sure if you guys have picked up on this but blueberry desserts are my FAVE thing ever. Best fruit hands down. Maybe next to something sexier like figs.
 

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It ain’t a baking blog without da money shot
 

My blog turned 1!!!!! Literally yesterday! (July 2nd). I feel like a momma bird being so proud of her little fledgling!! All of you that have followed me over the year have been the real MVP. I love you all. I’ll make a more spectacular post celebrating soon. πŸ’‹πŸ’‹πŸ’‹

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5 thoughts on “Feeling like a champ — Pavlova With Lavender Lemon Curd & Blueberry Jam

    • Yasss!! It absolutely is honestly one of my most favorite things I’ve made. I mean chocolate is amazing and decadent, but sometimes you just want some lemon curd, dammit! Rally forth for love of lemon curds!

      Thank you~~~ You’re always such a lovely lady. πŸ’‹πŸ’‹πŸ’‹

  1. Well firstly congratulations on that first birthday! Well done and here’s to another year of profanities and what ever else it is you do here πŸ™‚
    Secondly, if I use lavender will that make me a fancy lady?
    Thirdly… well… that’s it actually…

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