Frozen Lemon Pavlova

Preheat and Prepare: Preheat your oven to 350°F (175°C). (5 minutes) Grease a 10x15 inch jelly roll pan and line it with parchment paper. Grease the parchment paper and dust lightly with cornstarch.

Meringue Base: In a clean, grease-free glass or metal mixing bowl, beat the 6 egg whites until foamy. Gradually add 1 1/2 cups of sugar, beating continuously until stiff, glossy peaks form. The peaks should hold their shape when you lift the beaters. (10 minutes)

Add Cinnamon Sugar and Almonds: In a small bowl, whisk together the cinnamon and 1/4 cup of sugar. Sprinkle this mixture evenly over the meringue in the prepared pan, followed by the sliced almonds. (2 minutes)

Bake and Cool: Bake in the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown. Remove from the oven and immediately invert the pan onto a foil-covered surface, almond-side down. Let cool completely. Once cooled, carefully peel off the parchment paper. (30 minutes cooling)

Lemon Cream Filling: In a separate clean mixing bowl, beat the 3 egg whites with the salt until foamy. Gradually add the 1 cup of sugar, beating until stiff peaks form. Gently beat in the lemon juice and lemon zest until well combined. (8 minutes)

Whip and Combine: In another bowl, beat the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate the cream. (5 minutes)

Assemble and Freeze: Place the lemon cream filling in the center of the cooled meringue. Using the foil to help lift and fold, carefully bring the sides of the meringue over the filling to create a log shape. Wrap the log tightly in foil and freeze for at least 2 hours, or preferably overnight. (10 minutes)

Garnish and Serve: To serve, unwrap the frozen pavlova. Decorate with lemon slices, fresh mint sprigs, and halved strawberries. Serve immediately and enjoy this frozen delight! (5 minutes)