adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Frozen Lemon Pavlova
Frozen Lemon Pavlova
0 Likes
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Australian lemon cream and almond meringue dessert, frozen for a delightful twist.
Ingredients:
  • 2 teaspoons cornstarch
  • 6 egg whites
  • 1.5 cups white sugar
  • 1.5 teaspoons ground cinnamon
  • 0.25 cup white sugar
  • 3.5 ounces sliced almonds
  • 3 egg whites
  • 1 pinch salt
  • 1 cup white sugar
  • 0.25 cup lemon juice
  • 4 teaspoons lemon zest
  • 1 cup heavy cream
  • 1 lemon, sliced
  • 1 sprig fresh mint
  • 1 cup fresh strawberries
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan, line it with parchment paper, then grease the parchment and dust it with cornstarch.
  • In a large glass or metal mixing bowl, whip 6 egg whites until foamy. Slowly add 1 1/2 cups of sugar, beating until stiff peaks form. The meringue is ready when peaks hold their shape. Spread the mixture in the pan.
  • Combine the cinnamon and 1/4 cup sugar in a small bowl, then sprinkle evenly over the meringue mixture along with the almonds.
  • Bake the meringue in the preheated oven for 12 to 15 minutes until lightly browned. Remove the pan from the oven, turn it over onto a foil-covered surface with the almond side down. Let it cool completely, then carefully remove the parchment.
  • In a large glass or metal mixing bowl, beat 3 egg whites until foamy. Add salt and continue beating until stiff peaks form. Gradually beat in 1 cup of sugar, followed by lemon juice and zest.
  • Beat the cream in a separate bowl until stiff peaks form, then gently fold the whipped cream into the lemon mixture.
  • Center the filling on the meringue, then gently fold the sides over to create a log shape. Wrap the log in foil and chill in the freezer for a minimum of two hours.
  • When ready to be enjoyed, gently remove the wrapping from the pavlova. Adorn it with fresh lemon slices, vibrant mint leaves, and juicy strawberries. Serve while still icy cold.

Similar Recipes