Roseberry Velvet Pavlova Hearts Recipe
This Roseberry Velvet Pavlova Hearts recipe combines delicate meringue hearts with a whipped rose-infused cream and fresh berries for a stunning, romantic dessert. Light, airy, and elegant, these pavlovas are perfect for celebrations or a special treat, featuring a subtle floral note and beautiful garnishes like edible rose petals and white chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 pavlova hearts 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Scale
Meringue
- 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)
Rose Cream
- 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)
Berries & Garnishes
- 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
- Preheat and prepare: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace heart shapes lightly on the paper to use as a guide for shaping the pavlovas.
- Whip egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the superfine sugar one spoonful at a time while continuing to whip until the mixture becomes glossy and holds stiff peaks.
- Fold in stabilizers: Gently fold the cornstarch, white vinegar or lemon juice, vanilla extract, and pink or rose food coloring (if using) into the meringue mixture. Be careful to maintain the airiness of the meringue.
- Shape pavlova hearts: Using a piping bag or spoon, pipe the meringue onto the parchment paper following the heart outlines. Start by piping the outlines first, then fill in the centers. Make sure to leave a slight dip in the middle of each heart to hold the cream and toppings later.
- Bake: Bake the meringue hearts in the preheated oven for 60–70 minutes, or until the meringues are dry to the touch and can be easily lifted off the parchment. After baking, turn off the oven and allow the pavlovas to cool inside with the door slightly ajar to prevent cracking.
- Prepare rose cream: Whip the heavy cream and powdered sugar together until soft peaks form. Gradually add the rosewater to taste. If using, gently fold in mascarpone to add stability and richness to the cream.
- Macerate berries: Toss fresh raspberries and sliced strawberries with honey or sugar if desired. Let them sit for a few minutes to macerate and release their juices while the cream chills.
- Assemble and garnish: Just before serving, pipe or spoon the rose cream into the center dips of the meringue hearts. Top with the macerated berries, sprinkle white chocolate shavings, dried edible rose petals, and fresh mint leaves for a beautiful finish.
Notes
- Make sure egg whites are at room temperature to whip better.
- Use superfine sugar for a smooth and glossy meringue.
- Allow pavlovas to cool slowly inside the oven to prevent cracking.
- Rosewater intensity can be adjusted to preference – start with less and add more if desired.
- Mascarpone is optional but helps to stabilize the whipped cream for better texture and longevity.
- Use fresh, ripe berries for best flavor and presentation.
- Edible rose petals add a beautiful decorative touch but make sure they are food-safe.
Keywords: Pavlova, Rose cream, Meringue dessert, Raspberry pavlova, Valentine dessert, Romantic dessert, Rosewater, Berry pavlova
