Name: Frozen Pavlova
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 8 to 10 servings
Ingredients: 3 tablespoons unsalted butter, melted and cooled; 1 1/4 cups shortbread crumbs (from about 6 ounces plain shortbread cookies); 1 tablespoon granulated sugar; Pinch fine salt; Three 14-ounce containers good-quality strawberry ice cream; 1 cup chilled heavy cream; 1/2 cup lemon curd; A few drops of yellow food coloring, for tinting the lemon curd, optional; 4 large egg whites, at room temperature; 1/2 teaspoon cream of tartar; 1/4 teaspoon fine salt; 1 1/2 cups confectioners' sugar; 1/2 teaspoon pure vanilla extract; 1 cup quartered strawberries; 1/2 teaspoon lemon zest plus 1 teaspoon lemon juice; 1/2 teaspoon granulated sugar; 1/2 cup chilled heavy cream; 1 tablespoon confectioners' sugar, plus more for dusting; 1/4 teaspoon pure vanilla extract

Directions

For the ice cream cake: Preheat the oven to 350 degrees F. Brush the bottom of an 8-inch springform pan with a little of the melted butter.
Add the rest of the butter to a medium bowl, then add the shortbread crumbs, granulated sugar and salt and toss with a fork to combine. Press the mixture into an even layer in the bottom of the springform pan. Bake until the edges are golden and the crust is set (it will crisp as it cools), 10 to 12 minutes. Remove to a rack and let cool completely.
Set the ice cream aside at room temperature to soften slightly before you assemble the cake, 5 to 10 minutes.
Meanwhile, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk to form soft peaks.
Put the lemon curd in a large bowl and loosen it up with a rubber spatula to remove any lumps. (If your lemon curd is on the darker side, you can make it a more vibrant yellow by adding a few drops of yellow food coloring, if desired.) Fold in about a quarter of the whipped cream to lighten it, then fold in the remaining whipped cream, taking care not to deflate it too much.
Use a large ice cream scoop to scoop balls of ice cream close together on the cookie crumb crust. Spread about half of the whipped cream mixture over top, filling in any gaps. Gently press down with a spatula to remove any air pockets. Repeat with the remaining ice cream and whipped cream mixture. Spread the top so it's flat, taking care not to mix the colors too much. Firmly tap the pan on the counter a few times to remove any air bubbles. Cover with plastic and freeze until firm, at least 4 hours and up to overnight.
For the pavlova. Meanwhile, reduce the oven temperature to 225 degrees F. Line a baking sheet with parchment. Using a 6-inch plate or bowl as a guide, draw a 6-inch circle on the parchment and flip it over so the writing is on the other side (but you can still see it).
Put the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy, about 1 minute. Increase the speed to medium high and beat until thick and opaque, about 1 minute. Gradually add the confectioner’s sugar 1/4 cup at a time and beat until stiff shiny peaks form, about 3 minutes. Beat in the vanilla.
Spread the meringue in the circle on the parchment, making an indentation in the center where you will add berries and whipped cream after it bakes. Bake the meringue on the middle rack of the oven until dry and crisp on the outside but still pale white, about 2 hours. Turn off the oven and let cool in the oven for 1 hour. Remove and cool completely.
For the topping: When ready to assemble, combine the strawberries, lemon zest and juice and granulated sugar in a medium bowl. Toss to combine and set aside for 5 minutes to macerate slightly.
Add the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until foamy. Add the confectioners' sugar and whisk on medium high to form soft peaks. Whisk in the vanilla.
To assemble, remove the springform ring from the ice cream cake and place the cake on a plate or cake stand. Top with the meringue. Spread the whipped cream in the indentation of the meringue and top with the strawberries. Dust with confectioners' sugar and serve immediately.

Frozen Pavlova

Ingredients

Ice Cream Cake:

Pavlova:

Topping:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages