Frozen Lemon Pavlova

Frozen Lemon Pavlova

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"This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior."
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Ingredients

3 h servings 476 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 76.9g
  • 25%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
  4. 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.
  5. 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.
  6. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
  7. 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.
  8. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

Reviews

4

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!!!

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 re...

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 ad...

great recipe! I did not add the almonds or cinnamon. A hit with adults and children alike.