What better way to show someone how much you love them than with a heart shaped pavlova topped with whipped cream, an assortment of berries and a drizzle of chocolate. This is a sure way to my heart!
Looking for a few ways to show someone you love them – try these delicious and cute Chocolate pot de creme. I love desserts in individual servings! This white chocolate raspberry cheesecake is amazing and these Chocolate Lava Cakes for two or more are always a hit.
For some Valentine fun, I took my favorite pavlova recipe and turned it into individual heart shaped treats. I added a special ingredient this time to make them a little more fun for Valentine’s Day. I turned them pink! It is easy to do with some freeze dried raspberries or strawberries. I purchased mine at Trader Joes but you can also get them on line at Amazon.
It is important to note that there is a difference between dried fruit and freeze dried fruit. The freeze dried fruit will be crunchy and you can crush it up into a powder, it basically melts in your mouth. That is what you want to use. Dried fruit is chewy and can’t be crushed up.
Fold the crushed freeze dried raspberries or strawberries into your meringue. For tips on making a perfect meringue be sure and check out this post.
Not only do the raspberries give it a pretty pink color but it also adds a great raspberry flavor to the pavlova.
How to Make Heart Shaped Pavlova
- Take your raspberry flavored meringue and place it in a large piping bag with a large round tip.
- Cover a baking sheet with parchment paper. With a pencil, lightly draw the shape of four hearts on the paper or if you want, you can just freehand the hearts too.
- Pipe the outline of the heart onto your lined baking sheet and then fill in the inside with more meringue.
- Bake the pavlova hearts according to the directions below.
- When they are done they should lift off easily from the parchment paper. If they are sticky at all let them cook a bit longer.
If they don’t look perfect and aren’t all the same size and shape, that’s o.k. You are going to top them with whipped cream and berries and no one will know!
Can I Make Pavlova Hearts Ahead of Time?
I usually make them the day before and then keep them stored in an air tight container. Do not store them in the refrigerator as the moisture will soften them and they will fall apart. They will keep for 1-2 days.
Baking them in the evening and then letting them sit in the turned off oven all night is a great way to do it – they stay safe and dry. They are fragile so handling them as little as possible is the best. Do not add your whipped cream and berries until right before serving. They will hold up in the refrigerator with the cream and berries on them for several hours to a day but they are definitely best served right after adding the topping.
What to Put on Pavlova
My favorite way to enjoy heart shaped pavlova is with lightly sweetened whipped cream, fresh berries and a drizzle of chocolate. Pavlova is a sweet dessert so the fresh fruit is a nice addition to that sweetness. I also love to add lemon curd with the fresh berries. Check out my post on putting together a mini pavlova dessert board for more fun topping ideas. This dessert board would also be the perfect way to serve the Valentine pavlovas.
I am often asked if Pavlova is meringue. It is similar but the difference is with the pavlova, the outside is crispy and the inside is fluffy and chewy, kind of like a marshmallow. With meringue, it is crispy throughout. You can check out this recipe for meringue cookies that are perfect to make for Valentine’s Day too.
Be sure and check out these other treats that are perfect for Valentine’s Day:
- Pink Popcorn
- Raspberry Muffins
- Valentine’s Day Hot Chocolate Bar
- Cupcake Fondue Snack Board
- Raspberry Cream Meringue Pie
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Heart Shaped Pavlova Recipe
Heart Shaped Pavlova
- 6 egg whites
- 1 1/2 cups sugar
- 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla
- 1/2 cup freeze dried raspberries measure before crushing
- whipping cream
- assorted fruit
- chocolate melted for drizzling
- Preheat oven to 300 degrees F.
- Line a cookie sheet with brown paper bag or parchment paper
- In a large bowl, beat eggs whites and cream of tartar until foamy.
- Gradually add in sugar, a little at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form. About 4-5 minutes.
- Beat in vanilla.
- By hand, fold in crushed raspberries
- Spoon or pipe meringue into heart shapes onto baking sheet.
- Place in oven and immediately reduce heat to 250 degrees F.
- Bake for 40-50 minutes or until firm and dry to touch. I often then turn off my oven and just let the pavlova's sit in the oven overnight or until I'm ready to use them or store in an airtight container.
- Top with whipped cream, berries and drizzle with chocolate.
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
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