Mini Pavlova Hearts with Cream

Name: Mini Pavlova Hearts with Cream
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 hearts
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh fruits (e.g., strawberries, kiwi, and blueberries) for garnish

Highlighted under: Baking & Desserts

I absolutely adore making Mini Pavlova Hearts with Cream! These delicate meringue desserts are not only visually stunning but are also a delightful treat for any occasion. As I whip up the billowy egg whites and sugar, the anticipation builds for the crispy outer layer that yields to a soft, marshmallow-like center. Topped with luscious whipped cream and fresh fruits, these bite-sized beauties are perfect for impressing my guests and indulging my sweet tooth. The best part? They are surprisingly simple to create at home!

Created by

Marianne Hughes

Last updated on 2026-01-10T01:49:18.514Z

When I first discovered the magic of pavlova, I knew I had to master it. The crispiness of the meringue combined with the soft, cloud-like center is truly something special. For my Mini Pavlova Hearts, I experimented with various toppings and found that a light whipped cream paired with seasonal fruits brings out the best in this dessert. It’s a showstopper, yet it allows flexibility with flavors!

One key tip I learned is to make sure your mixing bowl is completely grease-free before whipping the egg whites. Even a trace of fat can prevent the meringue from reaching its full volume. This little detail can make all the difference between a perfect pavlova and a flat one!

        Why You'll Love These Mini Pavlova Hearts
        Light and airy texture that delights your palate
Customizable toppings to suit any season
Elegant presentation perfect for special occasions

      

Creating Perfect Meringue

The key to achieving the perfect meringue lies in the quality of your egg whites. Ensure they are at room temperature, as this helps to build volume and stability. Use a clean, dry mixing bowl—any grease can prevent the egg whites from whipping properly. When beating the egg whites, start at a medium speed to incorporate air gradually, then increase to high speed once soft peaks form. This transition is crucial for developing the desired fluffy texture.

Incorporating sugar into the meringue is another delicate step. Add the granulated sugar slowly, about a tablespoon at a time, allowing the sugar to dissolve completely before adding more. This practice prevents graininess and promotes a smooth, glossy finish. Once the sugar is fully integrated and you achieve stiff peaks, gently fold in the vinegar and cornstarch. The vinegar stabilizes the meringue, while cornstarch gives it a slight crispness that contrasts beautifully with the soft center.

Topping Variations and Presentation

While whipped cream and fresh fruits are classic toppings for Mini Pavlova Hearts, don't hesitate to get creative! You can infuse your whipped cream with flavors like almond extract or lemon zest for a unique twist. Additionally, consider using flavored syrups or coulis made from your favorite berries, which can add an extra layer of sweetness and visual appeal. For a seasonal touch, aromatic spices like cinnamon or cardamom in the cream can evoke the flavors of the season.

Presentation is key with pavlovas; the heart shapes beckon for an elegant display. For added flair, consider drizzling melted chocolate or a homemade fruit sauce over the top before serving. Arrange the pavlovas on a beautiful platter, scattering additional fresh fruits around them. This not only enhances visual appeal but also adds a fresh burst of flavor with each bite. Using contrasting colors of fruit creates a stunning centerpiece for any gathering.

Ingredients

Gather these ingredients to create light and airy Mini Pavlova Hearts:

Meringue Base

4 large egg whites
1 cup granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch

Topping

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh fruits (e.g., strawberries, kiwi, and blueberries) for garnish

With these ingredients on hand, you’re ready to create your pavlova masterpiece!

Instructions

Follow these steps to whip up your Mini Pavlova Hearts:

Prepare the Oven

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. Use a pencil to draw heart shapes on the parchment for guidance.

Make the Meringue

In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, continuing to beat on high speed until glossy and stiff peaks form. Mix in the vinegar and cornstarch gently.

Shape the Meringue

Spoon the meringue onto the prepared parchment, following the heart outlines you drew earlier. Create a slight dip in the center to hold the toppings later.

Bake the Meringues

Place the baking sheet in the preheated oven and bake for approximately 90 minutes, until the meringues are dry and can be easily lifted off the parchment. Turn off the oven and let the meringues cool inside for an hour.

Prepare the Topping

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to over-whip!

Assemble the Pavlovas

Carefully lift the cooled meringues off the parchment. Spoon the whipped cream into the center of each heart and top with fresh fruits.

Enjoy your stunning Mini Pavlova Hearts with Cream!

Pro Tips

For the best results, ensure your mixing bowl and utensils are clean and dry. Experiment with different toppings to suit your taste—chocolate shavings or citrus zests can add an exciting twist!

Make-Ahead Tips

One of the best aspects of Mini Pavlova Hearts is that they can be made ahead of time! Prepare the meringues a day in advance and store them in an airtight container at room temperature. This allows the meringues to maintain their crispy texture. However, be cautious to keep them away from humidity, as that can lead to a soggy outcome.

On the day of serving, whip your cream just before assembling, as it’s best enjoyed fresh and light. You can prepare the cream in advance, but it may require a quick rewhip before using if it stands too long. Assembling is quick; the beautiful layering can happen minutes before your guests arrive, ensuring maximum freshness.

Troubleshooting Common Issues

A common issue when making meringue is under-whipped egg whites. If the mixture looks dull or lacks volume, continue whipping until stiff peaks form. If your meringue weeps after baking, it might have been baked at too high a temperature or for too short a time. Ensuring the meringues dry completely in the oven is crucial. Low and slow is the mantra here—keep that oven temperature consistent and allow for enough baking time.

If your meringues crack, this could indicate they were baked too quickly or introduced to sudden temperature changes. Avoid opening the oven during the baking process, and let them cool completely within the oven to maintain a stable temperature. If you’re scaling up the recipe, do so carefully; meringue can be finicky with too large a batch, leading to uneven textures.

Questions About Recipes

→ What if my meringue is too runny?

Ensure your egg whites are at room temperature and that no yolk gets in them while separating.

→ Can I make these in advance?

Absolutely! The meringues can be made a day ahead and stored in an airtight container.

→ How do I store leftover pavlova?

Store the meringues in a cool, dry place. Once topped with cream and fruits, they are best enjoyed immediately.

→ Can I use a sugar substitute?

Using sugar substitutes can alter the texture of the meringue. It’s best to stick with granulated sugar for the best results.