Ingredients

• 2 teaspoons cornstarch
• 6 eggs whites
• 1.5 cups white sugar
• 1.5 teaspoons ground cinnamon
• 0.25 cups white sugar
• 3.5 ounces sliced almonds

Instructions

1. 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. 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. 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. 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. 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. 6 In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
7. 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. 8 To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

Nutrition per serving