Description
A delicate and visually stunning Heart-Shaped Pavlova featuring a crisp meringue shell with a soft, marshmallow-like interior, topped with lightly sweetened whipped cream and fresh mixed berries. Perfect for romantic occasions or special celebrations.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp white vinegar
- 2 tsp cornstarch
- Pinch of salt
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup mixed berries (strawberries, raspberries, blueberries)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and trace a heart shape on it to guide the pavlova’s outline.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form, which helps create the meringue’s structure.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form for a stable and shiny meringue.
- Fold in Flavorings: Gently fold in the vanilla extract, white vinegar, and cornstarch into the meringue to enhance texture and flavor without deflating it.
- Shape the Meringue: Spoon the meringue mixture onto the prepared baking sheet, following the heart shape outline. Use the back of a spoon to smooth and shape the edges neatly.
- Bake the Pavlova: Bake for 1 hour and 15 minutes or until the meringue is firm to the touch and slightly cracked on the surface. After baking, turn off the oven and let the pavlova cool inside with the door slightly ajar to prevent cracking.
- Prepare Whipped Cream: While cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form for a lightly sweetened, fluffy topping.
- Assemble the Pavlova: Once completely cooled, top the pavlova with the whipped cream and arrange fresh mixed berries on top for a fresh and colorful garnish.
- Serve: Serve immediately to enjoy the contrast of textures and flavors at their best.
Notes
- Ensure that the mixing bowl and beaters are completely clean and free of grease to help the egg whites whip properly.
- Use room temperature egg whites for better volume when beating.
- Cooling the pavlova slowly in the oven helps prevent cracks and keeps the inside soft.
- Feel free to substitute mixed berries with your favorite fresh fruit like kiwi or passionfruit for variety.
- Consume the pavlova on the same day for optimal texture, as the meringue can soften over time.
