Roseberry Velvet Pavlova Hearts Recipe
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.
- 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
