Heart-shaped pavlova is a perfect, fluffy treat for Valentine’s Day!
Set the table with a pretty pavlova platter! Stacked with mini heart-shaped pavlovas and a dazzling array of toppings—it’s a party spread that will steal anyone’s heart.
Leigh Anne Wilkes showed us how to lay out this darling dessert spread.
Start by separating your egg yolks and whites while they’re cold, as this makes the process easier. However, let them reach room temperature before incorporating them into your recipe for the best results.
For the fluffiest pavlovas, mix your ingredients in a glass or metal bowl. Ensure your beaters and bowl are impeccably clean and free of grease to prevent your pavlova from collapsing.
To create heart-shaped pavlovas, transfer your mixture into a piping bag. Draw heart shapes on parchment paper using a cookie cutter or stencil, then flip the parchment over to avoid getting pencil marks on your food. Pipe the mixture into the heart shapes. If you don’t have a piping bag, simply spoon the mixture onto the baking sheet and shape it with the back of a spoon.
Lay out your toppings charcuterie-style on a tray for an interactive dessert experience! Leigh Anne suggested an assortment of fresh berries, caramel, fudge sauce, and whipped cream. Get creative and add your favorite toppings to the mix!
Mini Heart-Shaped Pavlovas
Recipe by Leigh Anne Wilkes
8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
INGREDIENTS
- 6 egg whites room temperature
- 1 1/2 cups extra fine sugar
- 1 tsp cream of tartar
- 1 1/2 tsp vanilla
- whipping cream
- assorted fruit
METHOD
- Preheat oven to 300 degrees F.
- Line a cookie sheet with brown paper bag or parchment paper
- In a large bowl, beat eggs whites and cream of tartar until foamy.
- Gradually add in sugar, a little at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form. About 4-5 minutes.
- Beat in vanilla. Beat for 1-2 more minutes.
- Form mini pavlovas into 3-4 inch hearts on the parchment paper, leaving 1 – 1 1/2 inches between each heart. Will make 6-8 pavlovas depending on size.
- Place in oven and immediately reduce heat to 250 degrees F.
- Bake for 40-50 minutes or until firm and dry to touch. Turn off oven and just let the pavlova’s sit in the oven as it cools down or overnight or until I’m ready to use them or store in an airtight container.
- Top with whipped cream, and berries
Notes
- Separate egg whites from egg yolks while the eggs are cold.
- Allow egg whites to come to room temperature before whipping them with the sugar.
- When separating your eggs be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.
- Be sure your mixing bowl and beater are nice and clean. Dirt in the bowl can cause your egg whites not to whip properly.
- Use a glass or metal bowl, not a plastic bowl.
Find more recipes from Leigh Anne on Instagram, @yourhomebasedmom, or on her website, yourhomebasedmom.com.
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