Description

This Heart-Shaped Pavlova is a delicate and visually stunning dessert featuring a crisp meringue shell with a soft, marshmallow-like interior. Topped with fluffy whipped cream and fresh mixed berries, it’s perfect for special occasions or a romantic treat. The pavlova’s light texture and fruity toppings make it an elegant dessert that’s sure to impress.

Ingredients

Meringue

4 large egg whites
1 cup granulated sugar
1 tsp pure vanilla extract
1 tsp white vinegar
2 tsp cornstarch
Pinch of salt

Whipped Cream Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Garnish

1 cup mixed berries (strawberries, raspberries, blueberries)

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Instructions

Preheat and Prepare: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and carefully trace a heart shape on the paper to guide the pavlova’s outline.
Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks form, ensuring the mixture is light and airy.
Add Sugar Gradually: Slowly add granulated sugar one tablespoon at a time while continuing to beat. Beat the mixture until stiff peaks form and the meringue becomes glossy.
Incorporate Other Ingredients: Gently fold in the vanilla extract, white vinegar, and cornstarch into the meringue to stabilize and add flavor, being careful not to deflate the mixture.
Shape the Pavlova: Spoon the meringue onto the parchment paper, following the heart shape outline. Use the back of a spoon to smooth the surface and define the edges neatly.
Bake the Meringue: Bake for 1 hour and 15 minutes until the pavlova is firm to the touch and slightly cracked on the surface. After baking, turn off the oven and allow the pavlova to cool inside with the door slightly ajar to prevent cracking from sudden temperature change.
Prepare Whipped Cream: While the pavlova cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ensuring it’s light and fluffy.
Assemble the Dessert: Once the pavlova has completely cooled, spread the whipped cream evenly on top and garnish with fresh mixed berries for a colorful and fresh finish.
Serve: Serve the pavlova immediately to enjoy the contrast of textures and fresh flavors.

Notes

Make sure no yolk gets into the egg whites as it can prevent them from whipping properly.
Use a clean, grease-free bowl and beaters for best results when whipping egg whites.
Letting the pavlova cool slowly in the oven helps prevent cracks.
Serve the pavlova soon after assembling to avoid the meringue becoming soggy from the whipped cream.
For a dairy-free version, consider using coconut cream instead of heavy cream.