About this recipe: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.
2 teaspoons cornflour
6 egg whites
300g caster sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons caster sugar
100g flaked almonds
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
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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.