Introduction

Roseberry Velvet Pavlova Hearts are a delightful twist on the classic pavlova, shaped into charming hearts and infused with floral rosewater flavor. Light, crisp meringue shells cradle a luscious rose-infused cream and fresh berries, making this dessert perfect for special occasions or romantic treats.

Roseberry Velvet Pavlova Hearts Recipe - Recipe Image

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 onto the parchment to use as guides.
Step 2: In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar, one spoonful at a time, continuing to whip until the mixture is glossy and forms stiff peaks.
Step 3: Gently fold in the cornstarch, vinegar, vanilla extract, and food coloring if using, taking care to keep the meringue light and airy.
Step 4: Pipe the meringue onto the parchment in heart shapes, starting with the outlines and then filling in the centers. Leave a slight dip in the middle of each heart for the filling.
Step 5: Bake the meringues for 60–70 minutes until the surfaces are dry to the touch. Turn the oven off and let the pavlovas cool completely inside with the door slightly ajar.
Step 6: Whip the heavy cream with powdered sugar to soft peaks. Add rosewater gradually, tasting as you go. Fold in mascarpone if you are using it, to add stability to the cream.
Step 7: Toss the raspberries and sliced strawberries with honey or sugar if desired. Let them sit to 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, edible rose petals, and fresh mint leaves.

Tips & Variations

For best results, ensure your mixing bowl and beaters are completely clean and dry to achieve stiff egg white peaks.
If fresh rosewater isn’t available, try a small amount of rose syrup for a similar floral note.
Substitute fresh berries with other fruits like blueberries or kiwi for a colorful variation.
To keep pavlova crispier longer, store meringues and whipped cream separately and assemble just before serving.

Storage

Store baked pavlova shells in an airtight container at room temperature for up to 2 days to keep them crisp. Whipped rose cream should be refrigerated and used within 24 hours. Assemble the dessert just before serving to maintain the crisp texture of the meringue and freshness of the cream and berries. If needed, rewhip the cream gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova ahead of time?

Yes, you can bake the meringue shells a day or two in advance and store them in an airtight container. However, it’s best to prepare and add the whipped cream and fruit topping just before serving to keep everything fresh and crisp.

What if I don’t have rosewater?

If you don’t have rosewater, you can omit it or substitute with a small amount of rose syrup or a few drops of vanilla extract for a different but pleasant flavor.

Roseberry Velvet Pavlova Hearts Recipe

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4.5 from 85 reviews

Roseberry Velvet Pavlova Hearts are elegant and delicate meringue treats shaped into charming hearts, baked to crisp perfection, and topped with a luscious rose-flavored whipped cream and a fresh berry medley. This dessert combines light, airy pavlova with fragrant rosewater and fresh raspberries and strawberries, garnished with edible rose petals and optional white chocolate shavings and mint, perfect for special occasions or romantic celebrations.

Author: Lena
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 6 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)

Cream Topping

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)

Fruit and Garnish

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) and line a baking sheet with parchment paper. Trace heart shapes on the parchment as guides for piping the meringue.
Whip egg whites: In a clean bowl, whip the egg whites until soft peaks form. Gradually add the superfine sugar one spoonful at a time while continuing to whip until the mixture is glossy and stiff peaks form.
Fold in dry ingredients and flavoring: Gently fold in the cornstarch, white vinegar or lemon juice, vanilla extract, and if desired, a few drops of pink or rose food coloring to give a soft blush tone.
Pipe heart shapes: Using a piping bag, outline the heart shapes on the parchment, then fill in the centers. Create a slight dip in the middle of each heart to hold the cream and toppings later.
Bake the meringue: Bake for 60–70 minutes until the pavlova is dry to the touch. Once baked, turn off the oven and allow the meringues to cool inside the oven with the door slightly ajar to prevent cracking.
Prepare rose cream: Whip the heavy cream and powdered sugar to soft peaks. Gradually add rosewater to flavor and fold in mascarpone cheese if using for added stability and richness.
Macerate the berries: Toss the raspberries and sliced strawberries with honey or sugar, if desired, to macerate and enhance their sweetness. Allow them to sit while the cream chills.
Assemble and garnish: Before serving, pipe or spoon the rose-flavored cream into the center dips of the pavlova hearts. Top with the macerated berries, sprinkle with white chocolate shavings, edible rose petals, and fresh mint leaves for a beautiful and fragrant presentation.

Notes

Ensure the egg whites are at room temperature for better volume when whipping.
Use a clean, grease-free bowl and whisk to achieve stiff peaks.
Slowly adding sugar helps the meringue stabilize and become glossy.
Allow the pavlovas to cool slowly in the oven to avoid cracks and keep a crisp exterior.
Rosewater quantity can be adjusted based on personal preference for fragrance intensity.
Macerating berries enhances their flavor and juiciness but is optional.
For a dairy-free version, omit mascarpone and use coconut cream instead of heavy cream.

Keywords: Pavlova, rosewater dessert, berry pavlova, heart-shaped dessert, elegant dessert, meringue dessert, rose cream, fresh berries dessert