Ingredients

4 large egg whites, room temperature

200 g (1 cup) superfine sugar (caster sugar)

1 tsp cornstarch (cornflour)

1 tsp white vinegar or lemon juice

½ tsp vanilla extract

Pinch of salt

A few drops pink or rose food coloring (optional)

1 cup (240 ml) heavy cream (double cream)

3 tbsp (45 g) powdered sugar

1–2 tsp rosewater (adjust to taste)

2 tbsp mascarpone (optional, for stability)

1 cup (150 g) fresh raspberries

½ cup (75 g) sliced strawberries

1 tsp honey or sugar (optional, to macerate)

Dried edible rose petals (for garnish)

White chocolate shavings (optional)

Fresh mint leaves (optional)

Instructions

Step 1: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Trace heart shapes on the parchment as guides for piping the meringue.

Step 2: In a clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the superfine sugar, one spoonful at a time, beating continuously until the mixture is glossy and holds stiff peaks.

Step 3: Gently fold in the cornstarch, vinegar, vanilla extract, and pink or rose food coloring if using, being careful not to deflate the meringue.

Step 4: Using a piping bag, outline the heart shapes on the parchment, then fill in the centers. Leave a slight dip in the middle of each heart for the cream and toppings.

Step 5: Bake the meringue hearts for 60–70 minutes until they feel dry to the touch. Turn off the oven and let the pavlovas cool inside with the door slightly ajar to prevent cracking.

Step 6: Whip the heavy cream with the powdered sugar to soft peaks. Gradually add rosewater to taste and fold in mascarpone if you wish for a creamier, more stable filling.

Step 7: Toss the fresh raspberries and sliced strawberries with honey or sugar if desired, and let them macerate while the cream chills.

Step 8: Just before serving, spoon or pipe the rose cream into the center dips of the pavlova hearts. Top with the macerated berries, white chocolate shavings, dried rose petals, and fresh mint leaves for an elegant finish.

Tips & Variations

Use superfine sugar for the smoothest meringue texture—regular granulated sugar may not dissolve completely.

For extra flavor, experiment with other floral waters like orange blossom or lavender instead of rosewater.

If you don’t have a piping bag, a spoon can be used to shape the meringues, though the hearts may be less precise.

Mascarpone adds richness and helps stabilize the cream, but you can omit it for a lighter topping.

To make the pavlovas gluten-free, ensure all ingredients, especially the powdered sugar, are certified gluten-free.

Storage

Store any leftover pavlova hearts in an airtight container at room temperature for up to 2 days. Avoid refrigerating the meringues to keep them crisp. Store the whipped rose cream separately in the fridge and assemble just before serving. Leftover cream can be kept refrigerated for 1–2 days. Once assembled, serve immediately for best texture.

FAQs

Can I prepare the meringue hearts in advance?

Yes, you can bake the meringue hearts up to 2 days ahead and keep them in an airtight container at room temperature. Add the cream and toppings just before serving to maintain crispness.

What can I substitute for rosewater?

If you don’t have rosewater, try orange blossom water or vanilla extract for a different but pleasant floral aroma. Start with small amounts and adjust to taste.