Frozen Lemon Pavlova Recipes

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LEMON PAVLOVAS WITH BERRIES



Lemon Pavlovas with Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h20m

Yield 12 meringues

Number Of Ingredients 12

4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)
1 cup fresh raspberries
1 cup fresh blackberries or blueberries, see Cook's Note
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
  • Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
  • Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
  • Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
  • Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
  • Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

FROZEN LEMON PAVLOVA



Frozen Lemon Pavlova image

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

2 teaspoons cornstarch
6 egg whites
1 ½ cups white sugar
1 ½ teaspoons ground cinnamon
¼ cup white sugar
3 ½ ounces sliced almonds
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

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

PAVLOVA WITH LEMON CURD AND BERRIES



Pavlova with Lemon Curd and Berries image

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

For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
For filling:
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
4 cups mixed berries

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.

LEMON PAVLOVA



Lemon Pavlova image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h30m

Yield 8 to 12 servings

Number Of Ingredients 7

6 egg whites (feel free to use egg whites from a carton, such as Two Chicks, if wished)
375 grams (13.2 ounces) superfine sugar
2 1/2 teaspoons cornstarch
2 unwaxed lemons
50 grams (1.8 ounces) sliced almonds
300 milliliters (10 ounces) double cream
325 grams (11.5-ounce) jar lemon curd

Steps:

  • Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 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 (cornstarch) 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. Mound onto the lined baking tray in a fat circle approximately 23 centimeters (10 inches) 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 degrees C(300 degrees F) /gas mark 2, 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.

FROZEN LEMON PAVLOVA



Frozen Lemon Pavlova image

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

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 white
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 of fresh mint
1 cup fresh strawberries

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

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