Light as air and beautiful on any dessert table, the Heart-Shaped Pavlova is a showstopping treat that celebrates both style and flavor in every bite. Imagine crackly, melt-in-your-mouth meringue crowned with billowy whipped cream and jewel-bright fresh berries—the result is every bit as romantic as it is delicious. Whether you’re toasting Valentine’s Day, a birthday, or just making an average day feel extra special, this Heart-Shaped Pavlova brings a sense of celebration and joy to the moment, making it truly unforgettable.
Ingredients You’ll Need
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Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves for garnish (optional)
How to Make Heart-Shaped Pavlova
Step 1: Prepare the Oven and Parchment
Begin by preheating your oven to 250°F. Take a sheet of parchment paper and, using a pencil, trace a generous heart shape—about 8 inches wide—right in the center. Flip the parchment over so the trace marks don’t touch your pavlova, and place it on a baking sheet. This little helper ensures your final Heart-Shaped Pavlova has the perfect form!
Step 2: Whip the Meringue
Grab a clean, dry mixing bowl and the egg whites. Start beating them on medium speed until they turn foamy and soft peaks begin to appear. Now, it’s time for a little patience: add the granulated sugar one tablespoon at a time, beating constantly, until your meringue is thick, ultra-glossy, and holds stiff peaks. Don’t rush this stage—a slow sugar addition ensures the sugar dissolves completely and gives your Heart-Shaped Pavlova a flawless texture without any grit.
Step 3: Fold in Flavor and Structure
Once your meringue is billowy and glossy, gently fold in the vinegar, cornstarch, and vanilla. These tiny yet mighty ingredients play huge roles: the vinegar and cornstarch make sure your pavlova bakes up crisp with that trademark marshmallow center, while the vanilla adds a whisper of floral, creamy aroma. Take care to fold, not beat—this keeps all the wonderful air in the meringue.
Step 4: Shape the Heart and Bake
Spoon the meringue onto your prepared parchment, filling in the heart outline and sculpting a gentle well in the center (that’s where your whipped cream will snuggle in later!). Smooth the sides and shape the top for a defined heart, then pop the baking sheet into the oven. Bake for 1 hour and 15 minutes, resisting all urges to open the oven door and peek. Once done, turn off the oven, prop the door slightly open, and let the pavlova cool inside for another hour—this slow cooling ensures no sudden cracks and that perfect texture.
Step 5: Whip the Cream and Assemble
When your shell has cooled completely, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Carefully transfer your heart-shaped meringue to a serving platter and gently dollop and spread the whipped cream into the well you created. Top generously with your mix of fresh berries and a scatter of mint leaves for a presentation as dazzling as the flavor of your Heart-Shaped Pavlova.
How to Serve Heart-Shaped Pavlova
Garnishes
Adorn your pavlova with a vibrant tumble of fresh berries: strawberries, raspberries, and blueberries create a jeweled look that’s totally irresistible. A few fresh mint leaves bring not just color but a cooling, fragrant accent, while a light dusting of powdered sugar or a drizzle of melted chocolate takes this treat entirely over the top.
Side Dishes
A Heart-Shaped Pavlova is delightful all on its own, but it pairs beautifully with a cup of floral black tea or crisp Prosecco for special occasions. If you’re feeling extra festive, a platter of chocolate truffles or a fruit salad on the side keeps the mood light and celebratory without overpowering your showstopper dessert.
Creative Ways to Present
Consider letting guests customize their slices with bowls of extra berries or a small pitcher of tangy passion fruit sauce for drizzling. You can even create individual mini heart-shaped pavlovas for each guest, or cut your large pavlova into wedges and stack with extra cream and fruit for a layered, napkin-necessary treat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Heart-Shaped Pavlova (lucky you!), keep the meringue and cream-topped dessert in the fridge, loosely covered. The shell will soften somewhat, but the flavor remains fantastic for up to a day. For best texture, store unadorned pavlova shells in an airtight container at room temperature and only add whipped cream and fruit just before serving.
Freezing
The pavlova shell freezes surprisingly well: wrap it tightly in plastic wrap and then again in foil, and freeze for up to a month. Thaw gently at room temperature, still wrapped, so moisture doesn’t ruin that delicate crust. However, avoid freezing it once assembled—whipped cream and berries don’t hold up to icy temperatures.
Reheating
Pavlova is purely a no-reheat treat! It’s all about its fresh, gentle crispness and creamy topping, so enjoy leftovers straight from the fridge or at room temperature. Warming the meringue can make it chewy or collapse, so resist the urge to microwave or oven-warm.
FAQs
Can I make the Heart-Shaped Pavlova a day in advance?
Absolutely! You can make the meringue shell a full day ahead—just store it in a dry, airtight container at room temperature. Wait until shortly before serving to add the whipped cream and berries so your pavlova stays perfectly crisp.
Why did my meringue crack or collapse?
Meringue is a little fussy about moisture and temperature. Cracks can happen if you open the oven door during baking, or if cooling happens too quickly. Letting your Heart-Shaped Pavlova cool slowly in the oven with the door ajar helps prevent most cracks and keeps that dreamy, marshmallowy center intact.
Can I make a Heart-Shaped Pavlova without cornstarch?
Cornstarch gives pavlova that soft center everyone loves, but if you’re out, you can still make a decent meringue—just expect a bit more crispiness and less chew in the middle. Arrowroot starch is a good substitute if you have it on hand.
Which berries work best for topping?
Stick with juicy, colorful options like strawberries, raspberries, blueberries, or blackberries. Sliced kiwi or pomegranate seeds also add gorgeous color and a lovely tart-sweet balance to your Heart-Shaped Pavlova.
Does the shape of the pavlova affect how it bakes?
Not at all! As long as your meringue is roughly the same thickness throughout, your pavlova will bake evenly—whether it’s a heart, circle, or even freeform. The heart shape just makes it visually delightful for any celebration.
Final Thoughts
If you’re looking for a dessert that’s as enchanting to look at as it is to eat, the Heart-Shaped Pavlova is pure magic. Light, luscious, and a canvas for seasonal fruit, it’s sure to charm anyone at your table. Don’t be surprised if this becomes your new favorite way to celebrate love, friendships, and everyday moments—give it a try, and watch faces light up!
Print
Heart-Shaped Pavlova Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten-Free, Vegetarian
Description
Indulge in this romantic Heart-Shaped Pavlova, a delightfully light and airy dessert perfect for special occasions like Valentine’s Day. Crisp meringue, billowy whipped cream, and fresh berries come together beautifully in this gluten-free treat.
Ingredients
Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Whipped Cream and Toppings:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh berries (strawberries, raspberries, blueberries)
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 250°F. Line a baking sheet with parchment paper.
- Prepare the Meringue: Beat egg whites until soft peaks form. Gradually add sugar, then fold in vinegar, cornstarch, and vanilla. Spread onto parchment in a heart shape.
- Bake: Bake for 1 hour and 15 minutes, then cool in the oven with the door ajar.
- Whip Cream: Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Spoon cream onto the meringue, top with berries, and garnish with mint leaves. Serve immediately.
Notes
- Make the pavlova shell ahead to keep it crisp.
- Assemble with cream and berries just before serving.
- Try drizzling with chocolate or passion fruit for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
