If you want a dessert that looks impressive but is easy to assemble, these heart-shaped mini pavlovas with raspberries and whipped cream are an excellent choice.
A bright ribbon of raspberry coulis finishes them beautifully and makes these pavlovas ideal for Valentine’s Day, anniversaries, or a cozy date-night dessert at home.
The meringue hearts bake into crisp shells with a slightly soft, marshmallow-like interior. They pair perfectly with fresh berries and toppings such as whipped cream, lemon curd, or a drizzle of chocolate or caramel.
Ingredients and substitutions
- Egg whites: 60 g total (about 2 large egg whites). Using a kitchen scale gives the best consistency.
- Sugar: Granulated sugar works well. Superfine (caster) sugar is also fine; because this recipe uses the Swiss meringue method, the sugar dissolves while warming the egg whites.
- Cream of tartar: Helps stabilize the whites. You can substitute with a small amount of lemon juice or vinegar.
- Whipping cream: Or heavy cream with at least 35% fat for best results.
- Powdered sugar: For sweetening the whipped cream.
- Sprinkles: Optional—use only if you like them.
- Raspberries: Fresh raspberries are recommended for topping; strawberries also work as an alternative.
Kitchen tools and gadgets
- Digital kitchen scale or measuring cups and spoons (scale preferred for accuracy).
- Heatproof mixing bowl and a whisk.
- Small saucepan for the hot water bath.
- Hand mixer or a stand mixer with a small bowl (3-quart is ideal for small batches).
- Baking sheet and parchment paper or a silicone baking mat.
- Piping bag or a resealable plastic bag with the corner snipped off.
How to pipe heart-shaped mini pavlovas
To make uniform shapes, sketch four hearts on a sheet of paper about 2½ to 3 inches wide and slip that paper under the parchment as a guide. Pipe the heart outline first, then fill the center. If you prefer, freehand the shapes — slight differences make them look homemade and charming.
If any sharp meringue points appear after piping, gently smooth them with a damp fingertip to avoid cracking during baking.
Pavlova FAQ
What can I do with leftover egg yolks?
Use them in scrambled eggs or omelets, or incorporate them into recipes like homemade pie crust or custard.
How long can I keep egg yolks in the fridge?
Store yolks in an airtight container and use within two days for best quality.
Can I use frozen raspberries?
Frozen berries are fine for making the coulis, but fresh berries are better for topping the pavlovas to keep them from becoming too soggy.
Can I make them without a piping bag?
Yes — a medium or large resealable plastic bag with the corner snipped off works well as a substitute.
Make ahead
You can bake the meringue hearts a day in advance; allowing them to cool completely in the turned-off oven helps them stay crisp. The raspberry coulis and whipped cream can also be prepared ahead and kept covered in the refrigerator. For the freshest texture, assemble no more than four hours before serving.
Storage
Store fully cooled meringue shells in a dry, airtight container at room temperature. Any moisture will make meringues soften, so avoid refrigerating the shells directly.
Troubleshooting pavlovas
- Cracked meringues: Often caused by oven temperature too high or uneven heat. Lower the temperature and cool the meringues in the oven with the door closed. Even if slightly cracked, they are delicious once topped.
- Collapsed or spread too much: The meringue may not have been whipped enough; ensure it reaches the proper volume and stiffness.
- Won’t reach stiff peaks: Check for grease in the mixing bowl or any trace of yolk in the whites. Also make sure the bowl is cool; if it’s hot, allow the mixture to cool while whisking.
- Grainy meringue: The sugar wasn’t fully dissolved during the warming stage. Continue warming and stirring until the mixture feels smooth between your fingers.
Extra tip
If your cream is accidentally over-whipped and starts to turn grainy, don’t discard it. Keep whipping to make butter — using a stand mixer and adding extra cream can help if the volume becomes too small for the whisk to work effectively.
More heart-shaped desserts for Valentine’s Day
- Mini Chocolate Cake Hearts: Small chocolate cakes filled with berry mascarpone and dusted with powdered sugar.
- Puff Pastry Hearts: A quick, elegant puff pastry dessert that delivers a big visual impact.
- Chocolate Covered Raspberries: An easy, last-minute treat that requires minimal prep.
Heart-Shaped Mini Pavlovas Recipe
Ingredients
Meringue hearts:
- 2 egg whites (about 60 g)
- ½ cup plus 1 tablespoon granulated sugar (120 g total)
- ⅛ teaspoon cream of tartar (or a pinch)
Raspberry coulis (sauce):
- 1 cup raspberries (fresh or frozen)
- 3 tablespoons granulated sugar
- ¼ cup water
Whipped cream:
- 1 cup cold whipping cream (chilled)
- ¼ cup powdered sugar
Toppings:
- 1 cup fresh raspberries, rinsed and patted dry
- 2 tablespoons heart-shaped sprinkles (optional)
Equipment
- Digital kitchen scale (recommended)
- Hand mixer or stand mixer
- Heatproof mixing bowl and saucepan for a water bath
- Piping bag or resealable plastic bag
- Baking sheet and parchment paper
Instructions
Meringue hearts
- Preheat the oven to 195°F (90°C). Line a baking sheet with parchment.
- Draw four hearts on paper, place under the parchment as a guide, or freehand the shapes if you prefer.
- Add about 1 inch of water to a saucepan and bring to a gentle simmer. Set a heatproof bowl on top so it does not touch the water.
- Combine 60 g egg whites and 120 g sugar in the bowl. Stir constantly over the simmering water until the mixture is warm and the sugar has dissolved (it should feel smooth between your fingers).
- Remove from heat and add a little less than ⅛ teaspoon cream of tartar. Whip on medium-high until the meringue is very thick, glossy, and holds peaks, about 10–12 minutes (stand mixer may take 8–10 minutes with a small bowl).
- Fill a piping bag or a resealable bag and pipe a heart outline, then fill the center. Smooth any sharp points with a damp fingertip.
- Bake at 195°F (90°C) for 60 minutes. Turn the oven off and let the meringues cool inside the oven with the door closed while you prepare the coulis and whipped cream.
Raspberry coulis (optional)
- In a small saucepan, combine 1 cup raspberries, 3 tablespoons sugar, and ¼ cup water. Simmer gently for about 5 minutes.
- Strain through a fine mesh sieve to remove seeds, scraping the underside of the sieve to collect all the sauce. Set aside or chill.
Whipped cream
- Pour 1 cup cold whipping cream and ¼ cup powdered sugar into a medium bowl. Whip with a hand mixer on high until thick and creamy, about 1–2 minutes. Avoid overmixing.
Assemble
- Place one meringue heart on a plate. Spread about one-quarter of the whipped cream (when making four servings), arrange fresh raspberries on top, add sprinkles if using, and drizzle with raspberry coulis.
- Serve immediately. The shells will soften after topping, so assemble just before serving for the best texture.
Notes
- For consistent results, weigh the egg whites with a kitchen scale.
- The recipe uses the Swiss meringue method; warm the egg whites and sugar until smooth before whipping.
- Cream of tartar can be replaced with about ½ teaspoon lemon juice or vinegar.
- Use granulated or superfine sugar; make sure it dissolves during the warming step.
- Choose whipping cream or heavy cream with at least 35% fat. If using aerosol whipped cream, assemble right before serving.
- Reduce the powdered sugar in the whipped cream if you prefer it less sweet.
- The raspberry coulis is optional but makes a nice, seedless topping; leftovers keep well refrigerated.
- Recipe serves 4 as single open pavlovas or 2 if you stack two hearts per person with cream and berries between them.
- To make ahead: bake and cool the meringue hearts, store them airtight at room temperature; keep whipped cream and coulis refrigerated and assemble just before serving.
Nutrition
Estimated per serving: Calories 402 kcal; Carbohydrates 50 g; Protein 4 g; Fat 22 g. Nutrition values are estimates and may vary depending on ingredients and portion sizes.
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