Frozen Lemon Pavlova Best Family Recipes

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Frozen Lemon Pavlova

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

Ingredients :

Meringue
2 teaspoons cornstarch
6 egg whites
1 half of cups white sugar
1 half of teaspoons ground cinnamon
1/four cup white sugar
three half oz. Sliced almonds
Lemon Filling
three 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 clean strawberries

Instructions :

Prep : 30M	Cook : 8M	Ready in : 3H

Preheat an oven to 350 tiers F (a hundred seventy five levels C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dirt with the cornstarch.
Beat the 6 egg whites until foamy in a huge glass or steel blending bowl. Gradually upload 1 1/2 cups sugar, persevering with to overcome until stiff peaks shape. Lift your beater or whisk instantly up: the egg whites should shape a sharp top that holds its shape. Spread the meringue mixture inside the prepared pan.
Whisk collectively the cinnamon and 1/four cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, frivolously over the meringue aggregate.
Bake meringue inside the preheated oven until gently brown, 12 to fifteen mins. Remove pan from oven; flip over onto a foil-covered floor, almond aspect down. Set apart to cool absolutely. Carefully do away with parchment whilst cool.
Beat the three egg whites till foamy in a massive glass or steel blending bowl. Add salt, persevering with to conquer till stiff peaks shape. Gradually beat in 1 cup sugar; then progressively beat in lemon juice and zest.
In a separate bowl, beat cream till stiff peaks form. Fold whipped cream into lemon mixture.
Place the filling within the center of the meringue. Using the foil to lift the meringue, fold the edges of the meringue over the filling, making a log form. Wrap the log in foil and area in freezer for at least hours.
To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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