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Introduction: Can a Dessert Be Light, Creamy, and Crunchy All at Once?

Have you ever dreamed of a dessert that’s as pretty as it is yummy? That’s what a Frozen Pavlova is – a crispy meringue topped with creamy strawberry rhubarb ice cream and fresh berries! But here’s the big question: How can something so fancy be so easy to make at home? The secret is in the airy meringue, a buttery shortbread crust, and a few simple tricks we’ll share today. Whether you’re making it for a summer party, a special dinner, or just to treat yourself, this recipe is fun, cool, and sure to make everyone smile. Let’s get started and create this beautiful dessert together!

Table of Contents

Overview: Why Frozen Pavlova Is Special

Frozen Pavlova is a stunning dessert that combines a crunchy shortbread crust, creamy ice cream, and a fluffy meringue topping. Here’s why it’s so awesome:

Amazing Flavor: Tangy strawberry rhubarb ice cream pairs perfectly with sweet meringue and zesty fresh strawberries.
Show-Stopping Look: The snowy meringue and bright berries make it look like a bakery masterpiece.
Moderate Prep: Takes a bit of time (mostly chilling and baking), but the steps are simple.
Versatile: Perfect for birthdays, holidays, or a cool summer treat.
Healthy-ish: Rhubarb in the ice cream adds fiber and vitamin C, while the meringue is low in fat.

Time Requirement: About 1 hour active time (30 minutes prep, 10-12 minutes crust baking, 2 hours meringue baking), plus 4 hours freezing.
Difficulty Level: Moderate – great for adventurous beginners or bakers with some experience.

This pavlova is a cool, creamy dream that’s perfect for any occasion!

Essential Ingredients

To make a Frozen Pavlova, you’ll need ingredients for the crust, ice cream layer, meringue, and topping. Here’s what you’ll use and why each one matters:

Shortbread Crust Ingredients

Unsalted Butter (3 tbsp, melted, cooled): Binds the crust and adds rich flavor.
Shortbread Crumbs (1 ¼ cups, from 6 oz plain shortbread cookies): Creates a buttery, crunchy base.
Granulated Sugar (1 tbsp): Sweetens the crust slightly.
Fine Salt (pinch): Balances the sweetness.

Ice Cream Layer Ingredients

Strawberry Rhubarb Ice Cream (42 oz, three 14-oz containers): A tangy, creamy layer with rhubarb’s zesty kick (use the no-churn recipe from your previous request or store-bought).
Heavy Cream (1 cup, chilled): Whipped for a light, creamy layer.
Lemon Curd (½ cup): Adds a tart, citrusy swirl to the cream.
Yellow Food Coloring (a few drops, optional): Brightens the lemon curd for a vibrant look.

Pavlova (Meringue) Ingredients

Large Egg Whites (4, room temperature): The base for a light, crispy meringue.
Cream of Tartar (½ tsp): Stabilizes the egg whites for stiff peaks.
Fine Salt (¼ tsp): Enhances the meringue’s flavor.
Confectioners’ Sugar (1 ½ cups): Sweetens and gives the meringue a glossy texture.
Pure Vanilla Extract (½ tsp): Adds a warm, sweet note.

Topping Ingredients

Strawberries (1 cup, quartered): Fresh, juicy berries for a sweet-tart topping.
Lemon Zest (½ tsp) + Lemon Juice (1 tsp): Brightens the strawberries.
Granulated Sugar (½ tsp): Macerates the strawberries for extra juiciness.
Heavy Cream (½ cup, chilled): Whipped for a fluffy topping.
Confectioners’ Sugar (1 tbsp, plus more for dusting): Sweetens the whipped cream and adds a snowy finish.
Pure Vanilla Extract (¼ tsp): Flavors the whipped cream.

Substitutions and Variations

Gluten-Free: Use gluten-free shortbread cookies for the crust.
Vegan: Use vegan butter, dairy-free ice cream, aquafaba (chickpea liquid) for meringue, and coconut cream for whipping.
Ice Cream Swap: Use strawberry, vanilla, or raspberry ice cream instead of strawberry rhubarb.
No Lemon Curd: Use orange marmalade or extra ice cream for the creamy layer.
Berry Swap: Try raspberries or blueberries for the topping.

These ingredients are easy to find and make a dessert that’s both delicious and gorgeous!

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Step-by-Step Instructions

Let’s make a Frozen Pavlova! Follow these simple steps, and you’ll have a stunning dessert in no time. I’ve added tips to make it easy.

Step 1: Make the Shortbread Crust

Preheat your oven to 350°F.
Brush the bottom of an 8-inch springform pan with a little of 3 tbsp melted, cooled butter.
In a medium bowl, mix 1 ¼ cups shortbread crumbs, 1 tbsp granulated sugar, a pinch of salt, and the remaining melted butter with a fork.
Press the mixture evenly into the bottom of the springform pan.
Bake for 10-12 minutes, until the edges are golden and the crust is set. Cool completely on a wire rack (about 30 minutes).

Tip: Crush shortbread cookies in a food processor or ziplock bag with a rolling pin. Press the crust firmly for a solid base.

Step 2: Prepare the Ice Cream Layer

Let three 14-oz containers of strawberry rhubarb ice cream soften at room temperature for 5-10 minutes.
In a stand mixer with a whisk attachment, whip 1 cup chilled heavy cream to soft peaks (about 2 minutes).
In a large bowl, loosen ½ cup lemon curd with a spatula. Add a few drops of yellow food coloring if desired.
Fold ¼ of the whipped cream into the lemon curd to lighten it, then fold in the remaining whipped cream gently.

Tip: Don’t over-soften the ice cream – it should be spreadable but not melted. Fold the cream gently to keep it airy.

Step 3: Assemble the Ice Cream Cake

Scoop balls of strawberry rhubarb ice cream onto the cooled crust, packing them closely.
Spread half the lemon whipped cream mixture over the ice cream, filling gaps. Press gently with a spatula to remove air pockets.
Repeat with the remaining ice cream and lemon whipped cream, smoothing the top.
Tap the pan on the counter a few times to remove air bubbles. Cover with plastic wrap and freeze for at least 4 hours, up to overnight.

Tip: Work quickly to keep the ice cream firm. Use an offset spatula for smooth layers.

Step 4: Make the Pavlova (Meringue)

Reduce the oven to 225°F. Line a baking sheet with parchment. Trace a 6-inch circle on the parchment using a plate, then flip it over (so the pencil mark is underneath).
In a stand mixer with a whisk attachment, beat 4 room-temperature egg whites, ½ tsp cream of tartar, and ¼ tsp salt on medium speed until foamy (about 1 minute).
Increase to medium-high and beat until thick and opaque (about 1 minute).
Gradually add 1 ½ cups confectioners’ sugar, ¼ cup at a time, beating until stiff, shiny peaks form (about 3 minutes). Beat in ½ tsp vanilla.
Spread the meringue inside the 6-inch circle, making a slight indentation in the center for the topping.
Bake for 2 hours until dry and crisp outside but pale. Turn off the oven and let cool inside for 1 hour. Remove and cool completely.

Tip: Room-temperature egg whites whip better. Don’t rush the sugar addition for a glossy meringue.

Step 5: Prepare the Topping

In a medium bowl, toss 1 cup quartered strawberries with ½ tsp lemon zest, 1 tsp lemon juice, and ½ tsp granulated sugar. Let sit for 5 minutes to macerate.
In a stand mixer with a whisk attachment, whip ½ cup chilled heavy cream with 1 tbsp confectioners’ sugar and ¼ tsp vanilla to soft peaks (about 2 minutes).

Tip: Macerating the strawberries makes them juicy and flavorful. Chill the mixing bowl for faster whipping.

Step 6: Assemble and Serve

Remove the springform ring from the frozen ice cream cake and place on a plate or cake stand.
Place the cooled meringue on top of the ice cream cake.
Spread the whipped cream in the meringue’s indentation and top with the macerated strawberries.
Dust with confectioners’ sugar and serve immediately, slicing with a sharp knife.

Tip: If the cake is hard to release, let it sit for 5 minutes or run a warm knife around the edge. Serve right away to enjoy the textures!

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Assembly: Making It Look Irresistible

Your Frozen Pavlova is ready to shine! Here’s how to make it look amazing:

Layers: The shortbread crust, creamy ice cream, and fluffy meringue create a stunning stack of textures.
Topping: The whipped cream, juicy strawberries, and powdered sugar dusting add a snowy, summery look.
Presentation Tips:
- Serve on a cake stand for a fancy, party-ready vibe.
- Garnish with extra strawberries or edible flowers for a pop of color.
- Slice with a warm knife for clean cuts, showing off the layers.
- Add a drizzle of lemon curd on the plate for an artsy touch.
Serving Idea: Bring the whole pavlova to the table and slice it in front of guests for a wow moment.

This pavlova is so pretty, it’ll steal the show!

Storage and Make-Ahead Tips

Want to enjoy Frozen Pavlova later or prep ahead? Here’s how to keep it fresh:

Storing Leftovers:
- Wrap tightly in plastic wrap and store in the freezer for up to 3 days. The meringue may soften slightly.
- Store extra meringue separately in an airtight container at room temperature for up to 2 days.
Serving:
- Let the pavlova sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
- Tip: Re-whip extra cream for topping if needed.
Make-Ahead:
- Make the crust and bake up to 2 days ahead; store at room temperature.
- Prepare the ice cream cake and freeze up to 1 day ahead.
- Bake the meringue up to 1 day ahead; store in an airtight container.
- Prep the strawberry topping just before serving for the freshest flavor.

These tips make this pavlova perfect for parties or planning ahead!

Recipe Variations

Get creative with Frozen Pavlova! Here are some fun twists:

Berry Mix Pavlova: Use a mix of raspberries, blueberries, and strawberries for the topping.
Mango-Coconut Pavlova: Swap ice cream for mango sorbet and use coconut whipped cream.
Chocolate Pavlova: Add 2 tbsp cocoa powder to the meringue and use chocolate ice cream.
Lime-Rhubarb Pavlova: Use lime curd instead of lemon and extra rhubarb in the ice cream.
Peach Pavlova: Top with macerated peaches and vanilla ice cream.
Gluten-Free or Vegan: Use the substitutions listed above for special diets.

These variations keep the pavlova exciting and let you play with flavors!

Conclusion: Time to Enjoy Your Frozen Pavlova!

You did it – you made a Frozen Pavlova that’s crispy, creamy, and totally yummy! This dessert is perfect for summer parties, special dinners, or any time you want a cool treat. With its crunchy crust, tangy ice cream, and fluffy meringue, it’s sure to make everyone happy. Don’t be afraid to try a variation or add your own spin – baking is all about having fun! Slice it up, share it with friends, or enjoy a piece with a big smile. Let me know in the comments how your pavlova turned out – I can’t wait to hear about it!

Frozen Pavlova

Author: Alyssa

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Ingredients

To make a Frozen Pavlova, you’ll need ingredients for the crust, ice cream layer, meringue, and topping. Here’s what you’ll use and why each one matters: