Heart-Shaped Pavlova

Name: Heart-Shaped Pavlova
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 6 large egg whites; 1/4 tsp. kosher salt; 1/4 tsp. cream of tartar; 1 1/2 c. granulated sugar; 1 tbsp. cornstarch; 1 tsp. pure vanilla extract; 1 tsp. white vinegar; 1 1/2 c. quartered fresh strawberries; 1 c. fresh raspberries; 1/4 c. granulated sugar; 1 tbsp. grated lemon zest; 3 tbsp. chopped fresh mint; 1 1/2 c. heavy cream; 3 tbsp. confectioners’ sugar; 1 tsp. vanilla extract

This cloud-like meringue dessert is a gorgeous way to say "I love you!"

By Beth BranchPublished: Feb 11, 2024

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Becky Stayner

Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 30 mins

If your favorite part of a lemon pie is the topping, and your go-to cookies are meringues, then you're going to absolutely fall in love with this heart-shaped pavolova!

It's a simple recipe, but it becomes wow-worthy with a judicious (and juicy) topping of fresh macerated berries and whipped cream. Treat someone you love to a super-special dessert this Valentine's Day, date night, anniversary, or just because!

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Ingredients

For the Pavlova:

6 large egg whites
1/4 tsp. kosher salt
1/4 tsp. cream of tartar
1 1/2 cups granulated sugar
1 Tbsp. cornstarch
1 tsp. pure vanilla extract
1 tsp. white vinegar

For the Berries and Whipped Cream:

1 1/2 cups quartered fresh strawberries
1 cup fresh raspberries
1/4 cup granulated sugar
1 Tbsp. grated lemon zest
3 Tbsp. chopped fresh mint
1 1/2 cups heavy cream
3 Tbsp. confectioners’ sugar
1 tsp. vanilla extract

Directions

1. Step 1Preheat oven to 200°F with the rack in the lower third of the oven. Line a baking sheet with parchment paper. Using a heart cake pan or freehand draw an 8-inch heart in pencil on the parchment paper, turn the parchment over so the pencil-side is down.
2. Step 2Whisk together egg whites, salt, and cream of tartar with an electric mixer on medium-high speed until medium peaks form, 3 to 5 minutes. With the mixer running, slowly spoon sugar into egg whites. Increase speed to high and whisk until stiff, glossy peaks form, 2 to 3 minutes. Gently fold in cornstarch, vanilla, and vinegar.
3. Step 3Transfer meringue mixture to a piping bag or zip-top bag with a large piece of the tip cut off. Pipe meringue onto the prepared parchment in the outline of the heart. Fill in the heart with meringue and smooth top with a spatula. Repeat with two more layers of meringue. Smooth top and sides.
4. Step 4Bake until the outside is crispy, about 1 hour and 30 minutes. Turn the oven off and let the pavlova sit in the oven with the door closed for 1 more hour. Crack the oven door and let the pavlova cool completely to room temperature.
5. Step 5Make the berries and whipped cream: Toss together strawberries, raspberries, sugar and lemon zest in a bowl. Allow to sit, stirring occasionally until liquid in bowl is thick and syrupy 15 to 20 minutes. Stir in mint. Whisk cream, confectioner’s sugar, and vanilla with an electric mixer on high speed with an electric mixer until stiff peaks form, 3 to 5 minutes. Transfer pavlova to a plate. Top with whipped cream and berries. Serve immediately.