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Roseberry Velvet Pavlova Hearts Recipe

Roseberry Velvet Pavlova Hearts Recipe
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4.9 from 27 reviews

Roseberry Velvet Pavlova Hearts feature light and crisp meringue hearts topped with velvety rose-infused whipped cream and fresh mixed berries, making a stunning and delicate dessert perfect for special occasions.

Ingredients

Scale

For the Pavlova Hearts

  • 4 large egg whites, at room temperature
  • 1 cup (200 g) superfine sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar or lemon juice
  • ½ tsp vanilla extract

For the Roseberry Velvet Cream

  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp rose water
  • ½ tsp vanilla extract

For the Berry Topping

  • 1½ cups mixed berries (strawberries, raspberries, blueberries)
  • 1–2 tbsp honey or sugar (optional)
  • 1 tsp lemon juice

Optional Garnish

  • Dried rose petals
  • Powdered sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and lightly sketch heart shapes as a guide on the back of the parchment to avoid pencil contact with the meringue.
  2. Whip the Meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the superfine sugar one tablespoon at a time while continuing to beat until the mixture is thick, glossy, and forms stiff peaks. Gently fold in cornstarch, white vinegar or lemon juice, and vanilla extract to stabilize the meringue.
  3. Shape the Hearts: Using a spoon or piping bag, shape the meringue into heart forms on the prepared baking sheet. Create a shallow well in the center of each heart to hold the cream and berry topping later.
  4. Bake: Bake the pavlova hearts for 75 to 90 minutes, or until they are crisp on the outside. Once baked, turn off the oven and leave the pavlovas inside to cool completely, keeping the oven door slightly ajar to prevent cracking.
  5. Prepare the Roseberry Cream: Whip the cold heavy cream with powdered sugar until soft peaks form. Gently fold in rose water and vanilla extract to give the cream a smooth, fragrant finish.
  6. Prepare the Berries: Toss the mixed berries with lemon juice and honey or sugar if desired to add sweetness. Let the mixture rest for 5 to 10 minutes to release some juices.
  7. Assemble: Carefully fill each pavlova heart’s center with the roseberry cream, then top generously with the prepared berry mixture. Garnish with dried rose petals or dust with powdered sugar for an elegant touch.
  8. Serve: Serve the pavlova hearts immediately to enjoy the delightful contrast between the crisp meringue and the soft, creamy topping.

Notes

  • Ensure egg whites are at room temperature for better volume when whipping.
  • Use superfine sugar for a smoother meringue texture.
  • Allow pavlovas to cool completely in the oven to avoid cracking.
  • If rose water is unavailable, substitute with a small amount of vanilla or almond extract.
  • For extra crispiness, avoid humid weather when making meringue.

Nutrition

Keywords: pavlova, meringue, rose cream, mixed berries, dessert, elegant, Valentine's Day, summer dessert

Find it online: https://maicook.com/roseberry-velvet-pavlova-hearts-recipe/