Description
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.
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!
Instructions
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!