Description
This elegant Heart-Shaped Pavlova is a light and airy dessert featuring a crisp meringue shell with a soft marshmallow-like inside, topped with whipped cream and fresh berries. Perfect for special occasions like Valentine’s Day or romantic dinners, its delicate sweetness is balanced by the tartness of fresh strawberries, raspberries, and blueberries. The subtle vanilla and a hint of white vinegar create a perfectly stable meringue, while the shape adds a charming visual appeal.
Ingredients
Scale
Meringue Base
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tsp cornstarch
- Pinch of salt
Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves (optional)
Instructions
- Preheat the Oven: Set your oven to 250°F (120°C) to prepare for baking the pavlova. Low and slow heat is key to drying out the meringue without browning it.
- Prepare the Meringue Base: In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, while continuously beating until the mixture is glossy with stiff peaks.
- Incorporate Flavor and Stabilizers: Gently fold in the vanilla extract, white vinegar, and cornstarch with a spatula. These ingredients help to stabilize the meringue and create a marshmallow-like interior.
- Shape the Pavlova: On a baking sheet lined with parchment paper, spoon the meringue into a heart shape. Build the edges slightly higher than the center to create a shallow well to hold the whipped cream topping later.
- Bake the Meringue: Place the pavlova in the oven. Bake for approximately 1 hour and 15 minutes until the outside is crisp. After the cooking time, turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely for at least 1 hour. This gradual cooling helps prevent cracking.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Pavlova: Carefully transfer the cooled pavlova to a serving platter. Spoon or pipe the whipped cream into the well in the center.
- Top with Fresh Berries: Arrange fresh strawberries, raspberries, and blueberries on top of the whipped cream in an attractive pattern. Garnish with fresh mint leaves if desired.
- Serve: Serve immediately for the best texture, or refrigerate the assembled pavlova for up to 2 hours before serving.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Add sugar gradually to avoid grainy meringue and ensure a glossy finish.
- Do not open the oven door during the initial baking time to prevent collapse.
- The vinegar and cornstarch stabilize the meringue and help maintain a soft center.
- Use fresh, firm berries to avoid sogginess in the pavlova topping.
- The pavlova is best enjoyed the same day it’s made for optimal texture and flavor.
