- Dish type
This is a spectacular lemon pavlova with a twist - it is served frozen, making it perfect for the summer months. The lemon cream filling is lighter than air and melts in the mouth once frozen.
8 people made this
- 2 teaspoons cornflour
- 6 egg whites
- 300g caster sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons caster sugar
- 100g flaked almonds
- Lemon Filling
- 3 egg whites
- 1 pinch salt
- 200g caster sugar
- 4 tablespoons lemon juice
- 4 teaspoons lemon zest
- 250ml double cream
- 1 lemon, sliced
- 1 sprig fresh mint
- 150g fresh strawberries
MethodPrep:30min ›Cook:15min ›Extra time:2hr freezing › Ready in:2hr45min
- Preheat an oven to 180 C / Gas 4. Grease a swiss roll tin and line with parchment. Grease the parchment and dust with the cornflour.
- Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 300g 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 tin.
- Whisk together the cinnamon and 4 tablespoons 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 tin 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 200g 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 centre 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.
Reviews & ratingsAverage global rating:(4)
Reviews in English (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!!!-01 Oct 2008
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 recipe-12 Jul 2010
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 admit that the taste is very yummy. Let me tell you how NOT to make this! Do NOT try to crowd this pavlova into a 9x13 pan--at least not without adjusting the ingredients a little! DO pay attention to the fact that the directions call for greasing the pan on the bottom BEFORE putting down the parchment as well as after! There is a critical reason for that! Do NOT use extra large eggs because I think it makes too much! Now I think I'll have to buy a 10x15 jelly roll pan just to try to make this how it should be made! It doesn't appear that the submitter of this recipe is currently active here, so maybe there won't be a gasp of horror when this photo appears! EDIT: We decided that next time we would not add the almonds or cinnamon! Those flavors just do not work well with lemon in our opinion. I do believe that one problem I had with this was that the air was too humid when I made this!-26 Oct 2014