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These Heart Shaped Pavlova desserts are crisp on the outside, pillowy and soft on the inside, and incredibly delicious topped with vanilla whipped cream and fresh fruit. They’re special and deceptively easy to make.
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So easy, you’ll find yourself inventing occasions to make and serve them.
Who wouldn’t love a heart-shaped dessert (or anything for that matter) made especially for them?
Truly, a gift from the heart. It’s your secret how easy they are to make!
What is Pavlova?
Pavlova is a meringue-based dessert with a crisp crust and light, soft interior. Most often it’s served with whipped cream and fruit.
It is also a national dessert of both Australia and New Zealand. Both claim rights to this delicious treat.
Origins of Pavlova
The name is pronounced /pævˈloʊvə/ and is most often associated with Russian ballerina, Anna Pavlova, who toured Australia and New Zealand in 1926. Both countries claim discovery of this beloved dish.
However, in a recent BBC article, it’s noted that this dessert seems to have surprising origins that go back much further.
Dr. Wood to BBC Food says pavlova’s origins likely can be traced to a meringue cake called “the Spanische Windtorte (souffle cake), which was an Austrian dessert consisting of a meringue shell or layers, filled with whipped cream and fruit. It was the first of its kind, and known to be baked in Habsburg kitchens during the late 1700s.”
Heart Shaped Pavlova Ingredients
These mini heart-shaped pavlovas are very simple to make with equally simple ingredients. You can find a detailed list with measurements in the recipe at the very bottom of this post.
Here is what you’ll need to make these pavlovas.
For the Pavlova
- Room temperature egg whites
- Granulated sugar
- Lemon juice
- Vanilla extract
Whipping Cream and Fruit
While you absolutely use ready-made whipped topping, which makes this dessert even easier, if you want to make your own, all you will need is heavy whipping cream, granulated sugar, and a splash of vanilla extract.
Top each of the mini pavlovas with a combination of fresh fruit. I’ve used raspberries, blueberries, and pomegranate arils. Sprinkled on top are fresh mint leaves and powdered sugar.
How to Make Heart Shaped Pavlova
Preheat the oven to 225˚ F and line a large baking sheet with parchment paper. If desired, you can trace heart shapes on the backside of the parchment paper. Be sure to slip the paper over so the pencil marks are on the underside of the paper.
Step 1: Make the Meringue
Using a stand mixer or handheld electric mixer, beat 6 egg whites on high speed until soft peaks form; about 1 minute. Gradually add the sugar with the mixer still on. Continue to beat on high speed until stiff peaks form; about 10 minutes. The mixture should be glossy.
Using a spatula, quickly fold in the lemon juice and vanilla extract and then fold in the cornstarch until well mixed.
Step 2: Make Heart Shapes
Spoon or pipe the meringue in heart shapes onto the baking sheet.
Step 3: Bake the Meringue Hearts
Bake for 40 to 50 minutes, or until the heart shapes are firm and dry to the touch. Turn off the oven and let the meringue stay in the oven for another 30 minutes.
Step 4: Cool and Assemble the Heart Shaped Pavlovas
Transfer the mini pavlovas, along with the parchment paper, to a cooling rack. Once cool, you can add the topping and berries.
Can You Make Heart Shaped Pavlova Ahead?
Absolutely! Make the Heart Shape Pavlova as directed in the recipe. Let cool completely and store in an airtight container at room temperature for 3 to 5 days. You can also freeze for longer storage.
More Recipes You May Also Enjoy
- 6 large egg whites, room temperature
- 1 ½ cups granulated sugar
- 2 teaspoons corn starch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Whipped Vanilla Cream
- 1 ½ heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 3 cups fresh berries
- mint leaves for garnish
- Preheat the oven to 225˚ F and line a large baking sheet with parchment paper. If desired, on the backside of the parchment paper, draw heart shapes to make piping easy.
- Using a stand mixer or handheld electric mixer, beat 6 egg whites on high speed until soft peaks form; about 1 minute. Gradually add the sugar with the mixer still on. Continue to beat on high speed until stiff peaks form; about 10 minutes. The mixture should be glossy.
- Using a spatula, quickly fold in the lemon juice and vanilla extract and then fold in the cornstarch until well mixed.
- Spoon or pipe the meringue in heart shapes onto the baking sheet.
- Bake for 40 to 50 minutes, or until the heart shapes are firm and dry to the touch. Turn off the oven and let the meringue stay in the oven for another 30 minutes.
- Transfer the mini pavlovas, along with the parchment paper to a cooling rack. Once cool, you can add the topping and berries. Or store at room temperature in an airtight container for 3 to 5 days.
Make the Topping and Assemble Pavlovas:
- Beat whipping cream with sugar and vanilla until it is whipped and spreadable.
- Spoon or pipe the whipped cream onto the centers of the pavlovas and top with fresh berries and mint leaves.
Can You May Pavlova Ahead?
Absolutely, Bake as directed and then cool completely before storing in an airtight container at room temperature for 3 to 5 days. Freeze for longer storage.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 180Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 36mgCarbohydrates: 39gFiber: 2gSugar: 37gProtein: 3g