Frozen Lemon Meringue Dessert

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). \nNext, take a 10x15 jelly roll pan and grease it thoroughly. Then, line the pan with parchment paper and grease the parchment as well. Finally, dust the parchment with cornstarch to prevent sticking.

In a large mixing bowl, use an electric mixer to beat 6 egg whites until they become frothy and bubbly. \nWhile the egg whites are beating, gradually add 1 1/2 cups of sugar to the bowl. Continue to beat until stiff peaks form, and you'll know it's ready when the egg whites hold their shape and don't collapse.

Transfer the meringue mixture to the prepared pan and spread it evenly. \nIn a small bowl, whisk together 1/4 cup of sugar and 1 teaspoon of cinnamon until well combined. Then, sprinkle the cinnamon sugar mixture evenly over the meringue mixture.

Next, add a handful of sliced almonds on top of the cinnamon sugar mixture. \nBake the meringue in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 15 minutes, or until it's lightly browned. Remove the pan from the oven and carefully turn over the meringue onto a foil-covered surface, with the almond side facing down.

Set the meringue aside to cool completely on a wire rack. \nOnce cooled, carefully remove the parchment paper from the meringue.

In a separate mixing bowl, beat 3 egg whites until they become frothy and bubbly. \nAdd a pinch of salt to the egg whites and continue to beat until stiff peaks form. Then, gradually add 1 cup of sugar while beating continuously.

Next, beat in some freshly squeezed lemon juice and zest until well combined. \nIn another bowl, whip heavy cream until it becomes stiff and holds its shape.

Fold the whipped cream into the lemon mixture until well combined. \nPlace a spoonful of the filling in the center of the meringue. Using some foil, carefully lift the meringue over the filling and fold the sides of the meringue over the filling to form a log shape.

Wrap the log in foil and place it in the freezer for at least 2 hours. \nTo serve, unwrap the pavlova and decorate it with lemon slices, mint leaves, and strawberries. Serve frozen.