An airy lemon cream filling and an almond-crusted meringue shell make up this amazing Australian dessert’s frozen counterpart.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons cornstarch
- 6 egg whites
- 1 ½ cups white sugar
- 1 ½ teaspoons ground cinnamon
- ¼ cup white sugar
- 3 ½ ounces sliced almonds
- 3 egg whites
- 1 pinch salt
- 1 cup white sugar
- ¼ cup lemon juice
- 4 teaspoons lemon zest
- 1 cup heavy cream
- 1 lemon, sliced
- 1 sprig fresh mint
- 1 cup fresh strawberries
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 10×15 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.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 75 mg |
| Sugars | 70 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I have no idea how this is supposed to look, but I bet it’s not like mine turned out. I decided to take a photo anyway! Despite the fact that I made numerous mistakes in making this, I must admit that the taste is very yummy. Let me tell you how NOT to make this! Do NOT try to crowd this pavlova into a 9×13 pan–at least not without adjusting the ingredients a little! DO pay attention to the fact that the directions call for greasing the pan on the bottom BEFORE putting down the parchment as well as after! There is a critical reason for that! Do NOT use extra large eggs because I think it makes too much! Now I think I’ll have to buy a 10×15 jelly roll pan just to try to make this how it should be made! It doesn’t appear that the submitter of this recipe is currently active here, so maybe there won’t be a gasp of horror when this photo appears! 🙂 EDIT: We decided that next time we would not add the almonds or cinnamon! Those flavors just do not work well with lemon in our opinion. I do believe that one problem I had with this was that the air was too humid when I made this!
great recipe! I did not add the almonds or cinnamon. A hit with adults and children alike.
Fanatstic everyone who tried it loved it! I found that this particular recipe went extremly well with mojito cocktails! Although pavlovas are from New Zealand 🙂 But anyway thank you for this recipe
this is the best ever i made it for a party and it was a bom!everyone loved it and now they are asking me how to make it so it is great!!!