frozen lemon pavlova

Ingredients

• Servings: 8
• meringue
• 2 teaspoons cornstarch
• 6 egg whites
• 1 1/2 cups white sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup white sugar
• 3 1/2 ounces sliced almonds
• lemon filling
• 3 egg whites
• 1 pinch salt
• 1 cup white sugar
• 1/4 cup lemon juice
• 4 teaspoons lemon zest
• 1 cup heavy cream
• 1 lemon, sliced
• 1 sprig fresh mint
• 1 cup fresh strawberries

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease a 10x15 jelly roll pan and line the pan with parchment. grease the parchment and dust with the cornstarch.
• beat the 6 egg whites until foamy in a large glass or metal mixing bowl. gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. spread the meringue mixture in the prepared pan.
• whisk together the cinnamon and 1/4 cup sugar in a small bowl. sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
• bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. remove pan from oven; turn over a foil-covered surface, almond side down. set aside to cool completely. carefully remove parchment when cool.
• beat the 3 egg whites until foamy in a large glass or metal mixing bowl. add salt, continuing to beat until stiff peaks form. gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
• in a separate bowl, beat cream until stiff peaks form. fold whipped cream into lemon mixture.
• place the filling in the center of the meringue. using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. wrap the log in foil and place in freezer for at least two hours.
• to serve, unwrap pavlova. decorate with lemon slices, mint leaves and strawberries. serve frozen.