Search This Blog

Fashion & Style blog by Andrea Krux

Shop My Favourites:

Sunday, 28 January 2018

Mini heart pavlovas recipe (Valentines day edition)

Hi ladies, since Valentine's day is coming I decide to share with you my Pavlovas recipe (Valentine's day edition) Pavlova has become a family and friends favourite. I have made and served a several times since Valentine's day. Love,love,love! 

  • 5 Large Egg Whites
  • 1 cup of Sugar
  • 1 tsp of White Wine Vinegar or balsamic vinegar
  • 2 tsp of Corn Starch
  • 1/2 tsp of Vanilla Extract
  • 1/4 tsp of Salt

For the cream:
  • 1 cup of Heavy Cream or Fresh double cream
  • 2 Tbsp of Powdered Sugar

For the topping:
  • blueberries, raspberries, strawberries 

    1) Preheat the oven to 150 Celsius. 

    2) On two pieces of parchment paper, draw about 9 heart shapes with pencil on one side of the parchment paper. The pavlova does spread a little so I made the heart shapes small enough so that it would still be good sized but not poof out past the heart shape.  When I did my first pavlova I spread way too far when baking.  A little trick for keeping the parchment paper to stay ( it slides all over when spreading the meringue into the heart shape) is to dab a little under the corners so it “glues” to the baking sheet.

    2) In the bowl of a standing mixer fitted with a whisk attachment (make sure your bowl and attachment are extremely clean with no grease residue anywhere otherwise the egg whites won't whip) beat the egg whites until they start becoming foamy. Add the salt and whisk until it's starts developing stiffer peaks.

    3) With the beater running, gradually add in the sugar, one Tbsp at a time, beat until it becomes thick and glossy and the sugar has dissolved.

    4) Using a spatula, fold in the vanilla, cornstarch and vinegar, being careful not to deflate the egg whites.

    5) Spoon this mixture in the center of the heart shape you’ve drawn on the parchment paper (be sure to use the opposite side of the parchment paper from the pencil as not to get graphite in your batter), and using either a spoon or a piping bag fitted with a star tip.

    6) Bake the pavlovas for about 25 minutes. Turn the oven off and open the oven door slightly to let them cool in the oven completely.

    7) In a small saucepan, add the fruits and cook it over medium heat for only one minute or until it warms up and becomes runny. 

    8) In a large bowl, whisk the heavy cream until it forms soft peaks, add the sugar and continue to whisk until it forms stiff peaks.

    9) Spoon the cream in the center of each little pavlova and drizzle the fruit jam that you heat all over the top. 

    Serve immediately! 

Thank you for reading!


  1. Thanks for sharing this recipe.

    1. Thank you dear Amy for reading this post. Have a lovely day ♡