If you’re searching for a showstopper fit for any celebration or a delightful surprise for someone special, this Heart-Shaped Pavlova is the answer. Crisp on the outside with a marshmallowy-soft center, it’s the perfect canvas for clouds of vanilla whipped cream and a tumble of juicy berries. Handmade with love (and remarkably simple ingredients), this dessert brings a touch of elegance and romance to the table—plus, its shape delivers instant wow-factor. Whether you’re a pavlova pro or baking this for the very first time, there’s so much joy to be found in every slice of Heart-Shaped Pavlova.
Ingredients You’ll Need
-
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
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1 cup fresh berries (such as strawberries, raspberries, and blueberries)
- Optional: mint leaves for garnish
How to Make Heart-Shaped Pavlova
Step 1: Prepare the Oven & Your Heart Template
Begin by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. Draw a heart shape—about 8 inches across—right onto the parchment, then flip it over so no pencil marks touch your meringue. This gives you the perfect guide for a picture-perfect Heart-Shaped Pavlova.
Step 2: Whip the Egg Whites
In a sparkling clean bowl, beat your egg whites on medium speed until soft peaks form. This step is the foundation of a cloud-like pavlova, so take your time and don’t rush. Room temperature egg whites really make all the difference here for max volume!
Step 3: Gradually Add Sugar
Turn your mixer up to high and start adding the sugar, just one tablespoon at a time. Yes, it’s slow—but this patience pays off with a glossy, stable meringue. You’ll know you’re done when the mixture is silky and stiff, with all the sugar dissolved (rub a bit between your fingers to check).
Step 4: Fold in the Extras
Now, gently fold in the vinegar, cornstarch, and vanilla extract. These tiny but mighty additions are what keep the outside crisp and the inside melt-in-your-mouth soft. Use a spatula and light hands to keep all that lovely air in the mix.
Step 5: Shape Your Heart-Shaped Pavlova
Spoon the meringue right onto your heart template, spreading it with a spatula until it reaches the lines. Swirl and shape as you like, but be sure to leave a slight well in the center—this is where your whipped cream and berries will snuggle in later.
Step 6: Bake, Then Cool Slowly
Slide your creation into the oven and bake for 1 hour. After that, turn off the oven but leave your pavlova inside for at least another hour, with the door propped open just a bit. This slow cooling helps prevent cracks and ensures that dreamy marshmallowy texture.
Step 7: Whip the Cream
Meanwhile, whip your heavy cream, powdered sugar, and vanilla extract until soft peaks form. This lightly sweet, billowy cream will sit right on top of your crisped meringue base.
Step 8: Assemble and Garnish
Once fully cooled, top your Heart-Shaped Pavlova with swoops of whipped cream. Crown it with an abundance of fresh berries and, if you like, scatter on some mint leaves for color and zing. Every slice is a little edible work of art.
How to Serve Heart-Shaped Pavlova
Garnishes
Garnishing this dessert is where you can let your creativity shine. Besides plump, fresh berries and that majestic dollop of whipped cream, a few mint leaves add a fresh dimension both in look and taste. You might also sprinkle on a dusting of powdered sugar or some edible flowers for even more charm. Remember, the finishing touches turn your Heart-Shaped Pavlova into a true centerpiece.
Side Dishes
While this pavlova is certainly the star, pairing it with complementary sides can make your gathering even more memorable. Try serving with a bowl of extra berries, a drizzle of tangy berry coulis, or even a scoop of vanilla bean ice cream on the side. A glass of sparkling wine or a fruity iced tea can round out the experience beautifully.
Creative Ways to Present
This Heart-Shaped Pavlova looks gorgeous straight from the baking tray, but why not layer on more fun? Place on a wooden board with scattered berries all around, or add a line of candles for a romantic vibe. For individual servings at a party, create mini heart pavlovas—equally lovely, and everyone gets their own heart!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container at cool room temperature for up to 2 days. The meringue may lose a little crispness, but the flavors will still be incredible. Avoid refrigerating assembled pavlova, as the humidity will soften the meringue faster.
Freezing
While you can freeze the unfilled pavlova base, it’s best to do so before adding any cream or fruit. Wrap it carefully in plastic and then foil to keep out moisture. When you’re ready to serve, thaw your Heart-Shaped Pavlova at room temperature before topping with whipped cream and berries.
Reheating
Reheating isn’t usually necessary, since pavlova is best enjoyed at room temperature. If you’d like to crisp up the base slightly, pop it into a low oven (200°F) for a few minutes, but be careful not to let it brown or dry out. Always add the cream and fruit after reheating.
FAQs
Can I make the meringue a day ahead?
Absolutely! You can prepare the heart-shaped meringue in advance and keep it in an airtight container at room temperature. Just be sure to wait until just before serving to add the cream and berries for best results.
What if I don’t have fresh berries?
Frozen berries will work in a pinch, but make sure to thaw and drain them well to avoid excess moisture that could make the pavlova soggy. Sliced stone fruit or even a drizzle of lemon curd are also delicious options for your Heart-Shaped Pavlova.
Why does my pavlova crack?
Cracks are a common and totally normal occurrence with pavlovas! They can happen if the oven cools too quickly or if you remove the pavlova before it’s cooled down gradually. Luckily, the whipped cream and garnishes will conceal any imperfections.
Can I make this recipe without a mixer?
It’s possible, but it will require a lot of elbow grease! A handheld or stand mixer is much preferred since it quickly whips the egg whites to the necessary stiff peaks for the perfect Heart-Shaped Pavlova.
Is Heart-Shaped Pavlova gluten-free?
Yes, this dessert is naturally gluten-free, making it a lovely treat for those with dietary restrictions. Just double-check any add-ins or flavorings you use to keep everything safe for sensitive guests.
Final Thoughts
Now that you know how simple and rewarding it is to create a Heart-Shaped Pavlova, I hope you’ll give it a whirl for your next special occasion—or just because! Its irresistible mix of crisp, creamy, and fruity will steal the show every time. Don’t forget to share your beautiful results and add your own creative twist. Enjoy every sweet, heart-filled bite!
Print
Heart-Shaped Pavlova Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours (including cooling)
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten-Free, Vegetarian
Description
Indulge in this delightful Heart-Shaped Pavlova, a romantic dessert perfect for special occasions. Crispy on the outside, marshmallow-soft on the inside, topped with luscious whipped cream and fresh berries.
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
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1 cup fresh berries (such as strawberries, raspberries, and blueberries)
- Optional: mint leaves for garnish
Instructions
- Preheat and Prepare: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a heart shape on the parchment paper.
- Make Meringue: Beat egg whites until soft peaks form. Gradually add sugar, then fold in vinegar, cornstarch, and vanilla. Shape meringue on the heart outline.
- Bake and Cool: Bake for 1 hour. Let pavlova cool in the oven with the door slightly open for 1 hour.
- Whip Cream: Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Top pavlova with whipped cream and berries. Garnish with mint leaves if desired.
Notes
- Avoid making pavlova on humid days as it can affect texture.
- You can make the meringue a day ahead and store it in an airtight container. Assemble just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 27g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
