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–+ servings
A pavlova made to look like an actual heart - with blue and red whipped cream, raspberries, and blueberries. It is shown next to a paper diagram of a human heart.
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5 from 1 vote

Heart Shaped Valentine's Day Pavlova

Valentine's Day is coming up, and this Raspberry & Blueberry Heart Shape Pavlova is the perfect dessert for the more literal nerds out there!
Prep Time20 minutes
Cook Time1 hour 20 minutes
Cooling Time3 hours
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 320kcal
Author: Marie Porter

Equipment

Ingredients

  • 4 large egg whites
  • 1 cup super fine / castor sugar *
  • Pinch Salt
  • 1 teaspoon Raspberry Extract**
  • 2 teaspoon white vinegar
  • 1 teaspoon Cornstarch
  • 1 ¼ cup heavy cream
  • ½-1 Raspberry Extract**
  • 1-2 tablespoon Granulated Sugar optional
  • Red and Blue Food Colouring
  • Blueberries and Raspberries

Instructions

  • Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes).
    Line a baking (cookie) sheet with parchment paper (if drawing a guide on, follow the directions in the post!), and set aside. Fit your electric mixer with the whisk attachment.
  • In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
  • Sprinkle raspberry extract*, vinegar, and cornstarch over meringue, gently fold in till combined.
  • Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out into your desired heart shape.
  • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
  • Just before serving, whip the heavy cream. I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
  • Divide the whipped cream into two bowls,and tint with food colouring.. For this particular heart template, it was about ⅔ red, ⅓ blue.
  • Spoon or pipe the whipped cream on your pavlova, and top with fresh fruits. Serve immediately!

Video

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons. If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!
** You can use raspberry extract like you get in a grocery store, or you can use a Lorann Flavour oil. If using Lorann, use a little less.
One caveat, however: You cannot use oil-based flavoring in your pavlova meringue. Its presence will cause the meringue structure to break down.
... Don't worry, Lorann Flavour Oil isn't actually oil based. Essential oils, though, will ruin your pavlova.

Nutrition

Calories: 320kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 52mg | Potassium: 70mg | Sugar: 35g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 32mg