This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
Ingredients
- cornstarch: 2 tsp
- egg whites: 6 piece
- ½ cups white sugar: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- white sugar: 0.25 cup
- ½ ounces sliced almonds: 3 piece
- egg whites: 3 piece
- pinch salt: 1 piece
- white sugar: 1 cup
- lemon juice: 0.25 cup
- lemon zest: 4 tsp
- heavy cream: 1 cup
- lemon: 1 piece (sliced)
- sprig fresh mint: 1 piece
- strawberries: 1 cup (fresh)
Metric Conversion
Stages of cooking
-
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 onto 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.
