- 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 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 fresh strawberries
- 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.
08/08/2019
recipepes.com
frozen lemon pavlova, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
