FROZEN LEMON PAVLOVA
This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
Provided by shel1
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 3h
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 76.9 g, Cholesterol 40.8 mg, Fat 17.4 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 7.4 g, Sodium 74.5 mg, Sugar 70.4 g
LEMON PAVLOVA
Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially - and dreamily - a cross between a marshmallow and a meringue. So naturally, a lemon pavlova made perfect sense. I had the idea - yes, really - from the actor Michael Sheen. This didn't come in the form of a personal tip, I should admit. I saw him create a great pile of lemony pavs on BBC Two's The Great Comic Relief Bake Off, and it inspired me. I am childishly excited about this pavlova: a reminder that good ideas come unbidden, much as happiness does. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Dessert
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
- Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
- Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
- Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
- Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
- Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
- Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
- With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
- MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
- STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.
Nutrition Facts : Calories 368, Fat 17.3, SaturatedFat 9.1, Cholesterol 52.4, Sodium 56.5, Carbohydrate 51.4, Fiber 1.2, Sugar 47.6, Protein 5
MIXED FRUIT PAVLOVAS
Steps:
- Make meringues:
- Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
- Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
- Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
- Make filling:
- Using electric mixer, beat cream until stiff peaks form.
- In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
- Assemble and serve:
- In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
- Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
FROZEN LEMON PAVLOVA
Make and share this Frozen Lemon Pavlova recipe from Food.com.
Provided by Boo Chef in West Te
Categories Frozen Desserts
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Directions:.
- 1. 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.
- 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.
- 3. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
- 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.
- 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.
- 6. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
- 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.
- 8. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.
Nutrition Facts : Calories 466.6, Fat 17.3, SaturatedFat 7.3, Cholesterol 40.8, Sodium 73.2, Carbohydrate 76.2, Fiber 2.5, Sugar 70.6, Protein 6.2
PAVLOVA WITH LEMON CURD AND BERRIES
Provided by Andrea Albin
Categories Mixer Berry Egg Dessert Bake Easter Lemon Spring Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make meringue:
- Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
- Whisk together superfine sugar and cornstarch in a small bowl.
- Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
- Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
- Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
- Make Lemon curd while meringue bakes:
- Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
- Assemble Pavlova:
- Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
More about "frozen lemon pavlova recipes"
FROZEN LEMON PAVLOVA | THE MESSY BAKER
From themessybaker.com
Reviews 18Estimated Reading Time 6 mins
5-INGREDIENT KETO LEMON CURD PAVLOVA - LOW-CARB, SO SIMPLE
From lowcarbsosimple.com
FROZEN LEMON PAVLOVA - REVIEW BY MARIANNE - ALLRECIPES.COM
From allrecipes.com
LEMON MERINGUE PAVLOVA | OUR MENU | COOK
From cookfood.net
LEMON PAVLOVA WITH KIWI AND PASSION FRUIT SAUCE
From lemonthymeandginger.com
LEMON CURD PAVLOVA RECIPE - FOOD NEWS
From foodnewsnews.com
FROZEN LEMON PAVLOVA - RECIPESRUN
From recipesrun.com
LEMON PAVLOVA | RICARDO
From ricardocuisine.com
FROZEN LEMON PAVLOVA PHOTOS
From crecipe.com
LEMON CURD PAVLOVA - SEASONS AND SUPPERS - PINTEREST.CA
From pinterest.ca
PAVLOVA (A NATURALLY GLUTEN FREE DESSERT) - LET THEM EAT GLUTEN …
From letthemeatgfcake.com
FROZEN LEMON PAVLOVA | PUNCHFORK
From punchfork.com
FROZEN LEMON PAVLOVA FOOD- WIKIFOODHUB
From wikifoodhub.com
FROZEN LEMON PAVLOVA | DESSERT RECIPES, DESSERT RECIPES EASY, …
From pinterest.com
MORRISONS LEMON PAVLOVA 300G (FROZEN) : AMAZON.CO.UK: GROCERY
LEMON PAVLOVA RECIPE | EATINGWELL
From eatingwell.com
RASPBERRY TOPPED LEMON CURD PAVLOVA - FEASTING IS FUN
From feastingisfun.com
LEMON PAVLOVA - FOODS AND DIET
From foodsanddiet.com
FROZEN LEMON PAVLOVA – DRSTARVE
From drstarve.com
FROZEN LEMON PAVLOVA - THE MESSY BAKER | FROZEN LEMON, LEMON …
From pinterest.com.au
FROZEN LEMON PAVLOVA | FROZEN LEMON, PAVLOVA, FROZEN
From pinterest.com
FROZEN LEMON PAVLOVA. MORE WORK THAN PIE AND WELL WORTH THE …
From pinterest.co.uk
FROZEN LEMON PAVLOVA BEST FAMILY RECIPES
From lykshatesskool.blogspot.com
LEMON PAVLOVA | RICARDO
From ricardocuisine.com
THE BEST: LEMON CURD PAVLOVA MARY BERRY RECIPE
From ostrali.com
LEMON PAVLOVA RECIPE - JOYBILEE® FARM | DIY | HERBS | GARDENING
From joybileefarm.com
20 BEST PASSOVER DESSERT RECIPES | REAL SIMPLE
From realsimple.com
LEMON AND LIME FROZEN PAVLOVA RECIPE | BEERENBERG
From beerenberg.com.au
LEMON AND LIME PAVLOVA – GALAXY TRAINING
From galaxy-training.com
DONNA HAY'S SECRETS TO PERFECT PAVLOVA, EVERY TIME - FOOD
From sbs.com.au
LEMON PAVLOVA PETIT GATEAU - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
10 BEST PAVLOVA WITHOUT CORNSTARCH RECIPES - FOOD NEWS
From foodnewsnews.cc
FROZEN LEMON PAVLOVA PHOTOS RECIPE
From crecipe.com
FROZEN LEMON-BERRY PAVLOVA RECIPE | PAVLOVA RECIPE, BERRIES …
From pinterest.ca
FROZEN LEMON PAVLOVA | RECIPE | FROZEN LEMON, RECIPES, PAVLOVA
From pinterest.co.uk
BERRY PAVLOVA WITH LEMON WHIPPED CREAM - A BEAUTIFUL PLATE
From abeautifulplate.com
LEMON PAVLOVA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
FROZEN LEMON PAVLOVA RECIPE - FOOD NEWS
From foodnewsnews.com
FROZEN SPICED CHOCOLATE PAVLOVA FOR CHRISTMAS - FUNKYFORTY
From funkyforty.com
PAVLOVA WITH LEMON CURD RECIPE : BOOK RECIPES
From book-recipe.com
You'll also love