This frozen version of the spectacular 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 ½ cups white sugar
- 1 ½ teaspoons ground cinnamon
- 3 ½ ounces sliced almonds
- ¼ cup white sugar
Lemon Filling
- 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
Directions
Step 1
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.
Step 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.
Step 3
Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
Step 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.
Step 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.
Step 6
In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
Step 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.
Step 8
To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 476 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat7g | 37% |
Cholesterol41mg | 14% |
Sodium75mg | 3% |
Total Carbohydrate77g | 28% |
Dietary Fiber3g | 9% |
Total Sugars70g | |
Protein8g | |
Vitamin C27mg | 135% |
Calcium74mg | 6% |
Iron0mg | 2% |
Potassium223mg | 5% |
*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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source by allrecipe
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