Best Frozen Lemon Pavlova Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FROZEN LEMON PAVLOVA



Frozen Lemon Pavlova image

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

Provided by shel1

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 3h

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 475.7 calories, Carbohydrate 76.9 g, Cholesterol 40.8 mg, Fat 17.4 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 7.4 g, Sodium 74.5 mg, Sugar 70.4 g

FROZEN LEMON PAVLOVA



Frozen Lemon Pavlova image

Make and share this Frozen Lemon Pavlova recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Frozen Desserts

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

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 white
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 of fresh mint
1 cup fresh strawberries

Steps:

  • Directions:.
  • 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.

Nutrition Facts : Calories 466.6, Fat 17.3, SaturatedFat 7.3, Cholesterol 40.8, Sodium 73.2, Carbohydrate 76.2, Fiber 2.5, Sugar 70.6, Protein 6.2

Related Topics