Description
Roseberry Velvet Pavlova Hearts are delicate heart-shaped meringues with crisp exteriors and soft marshmallow centers, topped with rose-scented whipped cream and fresh berries for an elegant, romantic dessert.
Ingredients
- For the Pavlova:
- 4 large egg whites, room temperature
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon rose water
- Pink or red food coloring (optional)
- For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon rose water
- 1 cup mixed berries (raspberries, strawberries, blueberries)
- Fresh rose petals (edible, optional)
Instructions
- Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Beat egg whites on medium speed until soft peaks form.
- Gradually add superfine sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, rose water, and food coloring if using.
- Pipe or spoon the meringue into heart shapes on the prepared baking sheet, creating a slight indentation in the center.
- Bake for 75–90 minutes until dry to the touch.
- Turn off the oven and allow pavlovas to cool completely inside with the door slightly open.
- Whip heavy cream with powdered sugar and rose water until soft peaks form.
- Top cooled pavlovas with whipped cream and fresh berries.
- Garnish with edible rose petals if desired and serve immediately.
Notes
- Use superfine sugar for the smoothest meringue texture.
- Assemble just before serving to keep pavlovas crisp.
- Adjust rose water carefully; a little goes a long way.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International