Heart-Shaped Pavlova Recipe
If you’re looking for a dessert that’s every bit as charming as it is delicious, the Heart-Shaped Pavlova is an absolute showstopper. Imagine crisp, delicate meringue with a marshmallow-soft center, piled high with clouds of whipped cream and a shimmering crown of fresh berries—this gorgeous treat checks every box for romance and celebration. I adore making this Heart-Shaped Pavlova for Valentine’s Day, anniversaries, or any occasion that calls for a sweet, memorable finale. The best part? It looks irresistible but comes together with surprisingly simple ingredients and a few easy techniques.
Ingredients You’ll Need
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Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves for garnish (optional)
How to Make Heart-Shaped Pavlova
Step 1: Prepare Your Heart Template
Start by preheating your oven to 250°F. While it’s warming, trace a heart shape—about 8 inches across—onto a sheet of parchment paper with a pencil, then flip the paper over so the drawing won’t touch any food. Place this parchment onto a baking sheet. This quick trick helps you shape your Heart-Shaped Pavlova perfectly every time and makes shaping extra fun if you have little ones helping!
Step 2: Whip the Perfect Meringue
In a perfectly clean, dry mixing bowl, add the room temperature egg whites. Using a stand or hand mixer, start beating on medium speed until soft peaks form—look for the whites to hold their shape but flop over gently when you lift the beaters. With the mixer running, add the granulated sugar one tablespoon at a time, taking about 2 minutes total. Turn the mixer to high and keep beating until stiff, glossy peaks form and the mixture feels smooth (not gritty) when you rub a bit between your fingers. This usually takes another 3–5 minutes. Patience here guarantees a showstopping Heart-Shaped Pavlova base!
Step 3: Add Structure and Flavor
Sprinkle in the cornstarch, white vinegar, and vanilla extract. Gently fold these in by hand with a spatula. Be tender—overmixing can cause your beautiful meringue to deflate. These additions keep the inside of your pavlova cloud-soft and add delicate flavor.
Step 4: Shape the Heart
Spoon the meringue onto the parchment, using your heart outline as a guide. Glide a spatula around the edges and gently pile up the sides, creating a shallow “nest” in the center for the cream. Take your time—this part always feels a bit artistic and fun. Don’t worry about perfection; the rustic look is part of the Heart-Shaped Pavlova’s handmade charm.
Step 5: Bake and Cool
Slide the baking sheet onto the middle rack. Bake for 1 hour and 15 minutes. When the timer goes off, turn the oven off but leave your pavlova inside, propping the oven door open just a bit (a wooden spoon works great for this). Let the pavlova cool completely—at least 1 hour—inside that warm, dry air. This gentle finish gives you that wonderful combination of crisp shell and soft center.
Step 6: Whip the Cream and Assemble
When you’re ready to serve, whip the cream with powdered sugar and vanilla extract until soft peaks form—it should be lush and cloudlike, not stiff. Spoon the cream into the pavlova’s center, then scatter your fresh berries generously over the top. Finish with a few mint leaves if you’re feeling extra fancy. Your Heart-Shaped Pavlova is now ready for its big reveal!
How to Serve Heart-Shaped Pavlova
Garnishes
Top your Heart-Shaped Pavlova with just-picked berries for that burst of freshness, and tuck in a sprig of mint for a pop of color and a lovely aromatic note. If you want to dial up the drama, a dusting of powdered sugar or a drizzle of berry coulis makes this dessert sing.
Side Dishes
While this pavlova shines brilliantly on its own, you could offer a bowl of citrusy sorbet or a few delicate almond cookies alongside for added contrast and a little extra crunch. A cup of espresso or a glass of sparkling wine also pairs beautifully with the sweet, pillowy crunch of your Heart-Shaped Pavlova.
Creative Ways to Present
I love serving this pavlova right on the parchment for a rustic, homey vibe—just slide it onto a wooden board or a pastel ceramic platter. For an extra personal touch, let dinner guests add their own favorite berries or toppings. And for an extra flourish, scatter edible flowers or candied rose petals over the top—the heart shape will still shine through, inviting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Heart-Shaped Pavlova (lucky you!), place the unassembled pavlova base in an airtight container at room temperature. If it’s already topped with cream and fruit, store it in the fridge—just be aware the meringue will soften but still taste fabulous for up to a day.
Freezing
You can freeze the undecorated meringue base by wrapping it tightly in plastic wrap and sliding it gently into a freezer bag. It will keep beautifully for up to a month. Thaw at room temperature (in its wrapping) before assembling so it stays crisp.
Reheating
The beauty of pavlova is that it doesn’t really need reheating. If you want to refresh the meringue a touch, you can place the unadorned base in a low oven (200°F) for 10–15 minutes, then let cool completely before adding cream and berries.
FAQs
Can I use brown sugar instead of white for the meringue?
White granulated sugar works best for a classic Heart-Shaped Pavlova because it dissolves thoroughly, ensuring a crisp shell and snow-white color. Brown sugar might add molasses notes but can weigh down the meringue and change its color and texture.
Why did my pavlova crack?
Tiny cracks are totally normal and part of the pavlova’s charm! Big cracks might happen if it cools too quickly. Try leaving your Heart-Shaped Pavlova in the turned-off oven longer to let it cool gently.
Can I make this recipe with a hand whisk?
While it’s possible (especially if you’re feeling energetic!), getting stable stiff peaks for the meringue is much easier with an electric mixer. A hand whisk may also require double the effort and time.
How do I prevent my meringue from being gritty?
Be sure to add the sugar gradually and beat until the mixture is smooth and glossy—rub a bit between your fingers to check for any remaining grains. This step ensures your Heart-Shaped Pavlova is perfectly crisp and smooth.
What are the best berries for topping?
Mix and match! Strawberries, raspberries, and blueberries are classic, but you could swap in blackberries, pomegranate arils, or sliced kiwi for fun color and flavor twists on your Heart-Shaped Pavlova.
Final Thoughts
If you haven’t tried making a Heart-Shaped Pavlova at home yet, I genuinely can’t encourage you enough—this dessert never fails to impress and delight, no matter the occasion. The blend of textures, vibrant fruit, and the pure joy of cutting into that marshmallowy center is simply unforgettable. Give it a try; I think you’ll quickly fall in love!
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Heart-Shaped Pavlova Recipe
- Total Time: 1 hour 35 minutes (plus cooling)
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegetarian
Description
Indulge in the romance of a heart-shaped pavlova, a delicate meringue dessert topped with whipped cream and fresh berries. Perfect for special occasions or a sweet treat any day!
Ingredients
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 250°F and line a baking sheet with parchment paper. Trace a heart shape (about 8 inches wide) onto the parchment.
- Prepare meringue: Beat egg whites until soft peaks form. Gradually add sugar, then fold in cornstarch, vinegar, and vanilla.
- Shape and bake: Spoon meringue onto parchment in heart shape. Bake for 1 hour and 15 minutes, then let cool in oven.
- Whip cream: Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Spoon whipped cream onto pavlova, add fresh berries, and garnish with mint if desired.
Notes
- Ensure equipment is clean and dry for best results.
- Pavlova can be made ahead and stored in a cool, dry place.
- Assemble just before serving to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian, New Zealand
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 24g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
