Mini Pavlova Hearts with Cream

Name: Mini Pavlova Hearts with Cream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 hearts
Ingredients: 4 large egg whites; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 tablespoon cornstarch; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh fruits of your choice (berries, kiwi, etc.)

Highlighted under: Baking & Desserts

I love making Mini Pavlova Hearts with Cream because they are both adorable and delicious. The crisp outer shell and soft, marshmallow-like interior create a delightful contrast that is simply irresistible. Topped with fresh whipped cream and seasonal fruits, these little treats are perfect for any occasion. Whether it’s a festive gathering or a simple family dessert night, they never fail to impress. Plus, the recipe is surprisingly easy, allowing me to whip up a batch in no time. You won’t believe how delightful these cute hearts turn out!

Created by

Chloe Bennett

Last updated on 2026-01-07T11:01:10.599Z

I still remember the first time I made Mini Pavlova Hearts; the way they puffed up in the oven filled me with such excitement. It’s not just about the aesthetics; the method really matters. By beating the egg whites until stiff peaks form and then slowly adding sugar, I create a meringue with the perfect balance of crispness on the outside and a chewy, soft center.

One important tip I’ve learned is to let the pavlovas cool completely in the oven after baking. This simple step prevents cracks and ensures that they maintain their shape. Each heart is a canvas for whipped cream and fresh fruit, making them not just a dessert, but a beautiful centerpiece on any table.

        Why You Will Love This Recipe
        Delicate, crisp texture that contrasts beautifully with soft cream
Perfectly sweet with a hint of tang from fresh fruit
Unique shapes that add a fun touch to celebrations

      

The Art of Meringue

Creating the perfect meringue is key to a successful pavlova. Whipping the egg whites gradually introduces air, crucial for achieving a light, airy texture. When adding the sugar, it's essential to do so slowly, allowing the egg whites to form stiff, glossy peaks. If the mixture looks grainy, continue beating until all the sugar has dissolved completely, which generally takes around 5-7 minutes of beating on medium speed.

The addition of white vinegar and cornstarch is not merely for flavor; they play significant roles in stabilizing the meringue. The vinegar adds acid, which strengthens the proteins in the egg whites, enhancing the overall structure, while the cornstarch helps absorb moisture and keep the interior soft and marshmallow-like. This combination is what gives the pavlovas their characteristic crisp exterior and a tender center.

Piping Perfect Hearts

When piping the meringue into heart shapes, precision is vital for uniformity. I recommend using a star tip to create beautiful, textured edges that give visual interest. To ensure your hearts hold their shape, pipe them a bit taller in the middle and wider at the base. This technique helps them to stand out and maintain their structure during baking. If you find the meringue sticking to the piping bag, a simple trick is to lightly coat the inside with a bit of cornstarch before filling it up.

Additionally, consider practicing a few heart shapes on a sheet of parchment paper before starting the actual piping. This can help you finalize your technique and get a feel for how the meringue flows. Remember to leave some space between each heart, as they will expand slightly as they bake. A useful tip is to draw the heart shapes on the parchment upside down so that they won’t be visible once you pipe the meringue.

Serving and Enjoying

These Mini Pavlova Hearts are incredibly versatile in terms of toppings. While fresh whipped cream is a classic choice, consider infusing the cream with flavors like orange zest or almond extract for subtle variations. Additionally, you can mix in mascarpone cheese to the whipped cream for an extra creamy texture. When selecting fruits, seasonal picks like berries, kiwis, or even citrus segments can elevate the flavors. It is essential to wash and dry your fruits thoroughly, as excess moisture can affect the meringue's texture.

If you're making these pavlovas ahead of time, store the baked meringues in an airtight container at room temperature, where they can last for up to 2 days. However, do not assemble them until you're ready to serve to keep the meringue crisp. You can also freeze the meringues for up to a month; just ensure they are completely cooled before wrapping them tightly to prevent moisture absorption.

Ingredients

Gather the following ingredients before you start:

For the Mini Pavlovas

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

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh fruits of your choice (berries, kiwi, etc.)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps to create your Mini Pavlova Hearts:

Preheat the Oven

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

Make the Meringue

In a large mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Mix in the vanilla extract, white vinegar, and cornstarch gently.

Pipe the Hearts

Transfer the meringue to a piping bag fitted with a star tip. Pipe heart shapes onto the prepared parchment paper, making slightly raised edges for a more defined shape.

Bake the Meringues

Bake in the preheated oven for about 60 minutes, or until they are crisp to the touch. Turn off the oven and allow the pavlovas to cool completely inside.

Whip the Cream

While the pavlovas cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Pavlovas

Once cool, carefully top each pavlova with a dollop of whipped cream and arrange your choice of fresh fruits on top.

Serve immediately or refrigerate until ready to serve. Enjoy your delightful creation!

Pro Tips

For added flavor, consider drizzling melted chocolate or a fruit coulis over the assembled pavlovas.

Ingredient Substitutions

If you're looking for a healthier alternative to granulated sugar, consider using a sugar substitute like monk fruit or erythritol. However, be aware that some substitutes may change the texture of the meringue. Ensure to follow the specific conversion guidelines provided for the substitute you choose. Additionally, if you have egg whites left over, they can be stored in the refrigerator for up to a week, or frozen for later use.

For a dairy-free version, you can substitute the heavy whipping cream with coconut cream. Chill a can of coconut milk overnight, then scoop out only the solidified cream to whip. This will create a deliciously tropical flavor profile that complements the pavlovas wonderfully, especially when paired with mango or passionfruit.

Troubleshooting Tips

If your meringues do not develop stiff peaks or seem liquidy, this usually stems from the presence of fat or yolk in the egg whites. Make sure your mixing bowl and utensils are completely clean and dry, free from any grease. You might need to start with fresh egg whites if you've accidentally added yolk, as even a small amount can inhibit the meringue from achieving the right texture.

Another common issue is cracked meringues. This can occur if the oven temperature is too high. Always bake at a lower temperature, as stated in the recipe, and allow the pavlovas to cool gradually in the oven after baking. Cracks can also occur from baking too long; monitor your pavlovas and remove them once they're firm yet still slightly soft inside.

Scaling Up Your Recipe

Scaling this recipe for a larger gathering is easy. Simply double or triple the ingredients accordingly, remembering to adjust your baking sheets and oven space as needed. When estimating baking times, keep in mind that larger batches may require a few additional minutes in the oven. Watch the meringues closely to ensure they crisp without browning too much.

If you're preparing for a special event, consider making the meringues a day ahead and storing them properly. This makes assembly on the day of the event quick and easy. Prepare the whipped cream and toppings just before serving to maintain their texture and freshness, ensuring your guests enjoy the pavlovas at their best.

Questions About Recipes

→ Can I make the pavlovas in advance?

Yes, you can prepare the meringue a day ahead and store them in an airtight container until ready to assemble.

→ What if my pavlovas crack?

Cracking is often due to rapid temperature changes. Ensure you cool the pavlovas in the oven with the door slightly ajar.

→ Can I use other fruits for topping?

Absolutely! Any fresh fruit like mango, peaches, or citrus works beautifully.

→ How should I store leftovers?

Store the pavlovas in an airtight container at room temperature, but avoid topping them with cream until serving.