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Thick Chocolate Shake
Drink

Thick Chocolate Shake

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a blender, combine the ice cream, milk, chocolate drink mix and powdered egg whites. Cover, and blend until smooth. You may need to stop and stir once or twice to get it evenly mixed. The shake will be very thick.

By love2cook

Eggnog
Drink

Eggnog

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.

By LOOOBEEE

Eggnog Extreme
Drink

Eggnog Extreme

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
  2. 2 Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
  3. 3 In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

By HENRYVG

Pisco Sour Cocktail
Drink Latin American

Pisco Sour Cocktail

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake until egg white is emulsified, 10 to 20 seconds. Add ice; cover and shake until chilled.
  2. 2 Strain into a chilled Champagne coupe. Garnish with 4 drops Angostura bitters swirled with 2 straws.

By Allrecipes

Ramos Gin Fizz
Drink

Ramos Gin Fizz

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker with ice. Pour in gin, half-and-half, lemon juice, and lime juice. Add sugar, egg white, orange-flower water, and vanilla extract. Shake vigorously; rest a second, then shake a little more. Strain into a tall cocktail glass. Top off with club soda.

By Lorem Ipsum

Chef John's Whiskey Sour
Drink American

Chef John's Whiskey Sour

5.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Prepare simple syrup: Bring sugar and water to a simmer in a small pan over medium heat, stirring occasionally, until sugar is dissolved. Pour into a small bowl and let cool completely before using, 15 to 20 minutes.
  2. 2 Make cocktail: Pour 3/4 fluid ounce simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker, or top, and give cocktail a "dry shake" without ice, about 30 seconds.
  3. 3 Add 3 ice cubes to bourbon mixture, cover, and shake vigorously until the shaker is very cold and the outside is frosty, about 45 seconds. Uncover and strain into a rocks glass containing 1 large ice cube.

By John Mitzewich

Chef John's Homemade Eggnog
Drink American

Chef John's Homemade Eggnog

4.7

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  2. 2 Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  3. 3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  4. 4 Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

By John Mitzewich

Chef John's Kummelweck Rolls
Drink American

Chef John's Kummelweck Rolls

4.8

Prep
30 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
  2. 2 Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
  3. 3 Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
  4. 4 Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
  5. 5 Line a baking sheet with a silicone baking mat.
  6. 6 Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
  7. 7 Preheat the oven to 425 degrees F (220 degrees C).
  8. 8 Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
  9. 9 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By John Mitzewich

Clover Club
Drink American

Clover Club

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Top Shelf Margaritas on the Rocks
Drink Mexican

Top Shelf Margaritas on the Rocks

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
  2. 2 Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
  3. 3 Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
  4. 4 Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.

By The Prothro's Kitchen

Macaroons
Dessert Other

Macaroons

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 2 Beat egg whites and salt together in a small glass, metal, or ceramic bowl using an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form; continue to beat until glossy. Fold coconut into egg white mixture.
  3. 3 Drop teaspoonfuls of egg white-coconut mixture onto the prepared baking sheet, spaced about 2 inches apart.
  4. 4 Bake in preheated oven until edges are light golden, about 12 minutes.

By JOLLYGREEN23

Easy Pavlova
Dessert Other

Easy Pavlova

4.8

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick, white, and glossy.
  4. 4 Gently fold in cornstarch, vanilla extract, and lemon juice.
  5. 5 Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
  6. 6 Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
  7. 7 Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate.
  8. 8 Fill center of meringue with whipped cream and top with kiwi slices.
  9. 9 Top with fruit and enjoy!

By Rosina

Best Ever New Zealand Pavlova
Dessert Other

Best Ever New Zealand Pavlova

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
  2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar, and salt.
  3. 3 Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
  4. 4 Bake in the preheated oven for 45 minutes. Turn oven off and leave pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

By Kerry

The Best Pavlova
Dessert Other

The Best Pavlova

4.7

Prep
25 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper; draw a 9-inch circle in the center of the paper.
  2. 2 Whisk 1/4 cup sugar and cornstarch together in a small bowl.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gradually add remaining 3/4 cup sugar, continuing to beat until sugar is completely dissolved and stiff peaks form. Gently fold in cornstarch mixture and lemon juice.
  4. 4 Spread a 1/4-inch-thick layer of meringue onto the prepared baking sheet to fill the circle. Pipe or spoon remaining meringue to form a taller edge around the circle to create a shallow bowl, making decorative swirls if desired.
  5. 5 Bake in the preheated oven for 1 hour. Turn the oven off. Let meringue sit in the oven for 30 minutes; do not open the door. After 30 minutes, remove meringue from the oven; it should be hard on the outside and slightly moist on the inside.
  6. 6 Beat cream and confectioners sugar in a mixing bowl with an electric mixer until stiff peaks form. Spread whipped cream over cooled meringue and top with strawberries.

By Virginia

Pavlova Deluxe
Dessert Other

Pavlova Deluxe

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
  2. 2 Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
  3. 3 Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
  4. 4 Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
  5. 5 Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

By Rosina

Chef John's Pavlova with Strawberries
Dessert Other

Chef John's Pavlova with Strawberries

4.7

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. 2 Whisk sugar and cornstarch together in a bowl. Beat egg whites in a second bowl until foamy with a thick, ribbony texture, 2 to 3 minutes. Whisk in 1/4 of the sugar mixture until completely incorporated, about 30 seconds. Repeat with the remaining sugar mixture, whisking after each addition, until all is incorporated and egg whites are glossy and thick.
  3. 3 Add 1 teaspoon vanilla and vinegar; whisk until you can lift the beater or whisk straight up and egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
  4. 4 Spoon egg white mixture onto the prepared baking sheet; spread out into a 2x6-inch disk.
  5. 5 Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door, and let the Pavlova cool for 1 hour.
  6. 6 Transfer cooled Pavlova to a serving plate.
  7. 7 Whip cream, sugar, and remaining 1 teaspoon vanilla in a bowl until soft peaks form, 3 to 4 minutes. Spread over Pavlova and top with fresh strawberries.

By John Mitzewich

Strawberry Pavlova
Dessert Other

Strawberry Pavlova

5.0

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.
  3. 3 Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.
  4. 4 Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.
  5. 5 When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.
  6. 6 Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

By Egg Farmers of Ontario

Rose Pavlova Cakes
Dessert Other

Rose Pavlova Cakes

5.0

Prep
25 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine egg whites and rose petal powder in the bowl of a stand mixer; beat until soft peaks form. Start beating in 1/2 cup sugar gradually. Increase speed to high and beat until stiff and glossy peaks form. Mix in vanilla extract and rose extract. Fold cornstarch very gently into the meringue using a spatula.
  3. 3 Spoon meringue into a piping bag fitted with a fine round tip. Pipe into 18 individual rounds.
  4. 4 Bake in the preheated oven until edges appear dry, 1 hour 15 minutes. Turn off oven and leave pavlovas inside the oven for another 20 to 25 minutes. Remove from oven and let cool completely, about 30 minutes.
  5. 5 Beat cream cheese in a bowl for 30 seconds. Add heavy cream and 2 tablespoons sugar; beat until fluffy. Spoon whipped cream into another piping bag.
  6. 6 Pipe whipped cream over cooled pavlovas. Decorate with dried rose petals.

By Mydreamfeathers

A Drama Queen's Pavlova
Dessert Other

A Drama Queen's Pavlova

4.4

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
  2. 2 Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
  3. 3 Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
  4. 4 Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

By Adrienne Belaire

Best Ever Rugelach
Dessert Other

Best Ever Rugelach

4.6

Prep
50 min
Cook
20 min
Total
190 min

Instructions

  1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
  4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
  5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
  6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Chocolate Pavlova
Dessert Other

Chocolate Pavlova

4.5

Prep
20 min
Cook
90 min
Total
170 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  3. 3 Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  4. 4 Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

By Olga D

Butternut Squash Kugel II
Dinner Other

Butternut Squash Kugel II

3.7

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet and one 9x13-inch baking dish.
  2. 2 Bake the butter squash on the prepared baking sheet, cut side down, in the preheated oven until tender, about 50 minutes.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  4. 4 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  5. 5 Beat eggs and egg whites lightly in a large bowl. Stir in the noodles and onion. Scoop the flesh from the butternut squash into the noodle mixture. Season with rosemary, sage, salt, and pepper. Gently mix to combine. Pour mixture into the prepared 9x12-inch baking pan. Sprinkle with chopped pecans.
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm or at room temperature.

By LISA819

Decadent Challah Bread
Dinner Other

Decadent Challah Bread

4.7

Prep
20 min
Cook
30 min
Total
200 min

Instructions

  1. 1 Dissolve honey in warm water in a large mixing bowl. Stir in yeast and set aside until a creamy layer forms on the top, about 15 minutes.
  2. 2 Stir 2/3 cup olive oil, beaten eggs, and salt into yeast mixture until well combined. Mix in flour, 1 cup at a time, until dough is slightly tacky but not sticky wet.
  3. 3 Turn dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Place dough in a lightly oiled bowl, turn dough over a few times to grease the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
  4. 4 Punch down dough and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
  5. 5 To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together and fan the 4 ropes out so they don't touch.
  6. 6 To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end. Pinch the ends tightly together. Repeat the steps to braid the second loaf and let the braided loaves rise for 1 hour.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  8. 8 Whisk together milk, 2 tablespoons olive oil, egg white, and sugar in a small bowl until glaze is well combined. Brush glaze over braided loaves.
  9. 9 Bake loaves in the preheated oven until light golden brown, about 30 minutes.

By Allrecipes Member

Frozen Lemon Pavlova
Dessert Other

Frozen Lemon Pavlova

4.5

Prep
30 min
Cook
15 min
Total
180 min

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.

By shel1