There are times, such as a brunch, a wedding shower or perhaps after a heavier meal, that you just want a lighter dessert. This is when a decadent chocolate cake just won't do. A Pavlova (a meringue-type cookie) is the perfect solution. These light, sweet and crunchy treats will melt in your mouth. They make an attractive display on a dessert table as well. Not too hard to make, as long as you beat the eggs right. Now, I've made Pavlovas many times, but shaping them into a heart was new to me. I'm happy to report that they came out adorable, and definitely share-worthy. In other words, I didn't have to eat them all because they were ugly!
Mixing bowl, medium to large, copper is best, but metal or glass work fine. Do not use plastic.
Electric mixer or whisk
Prep Time: 30 minutes|Cook Time: 2 hours|Total Time: 2 hours, 30 minutes
3 egg whites
3/4 cup caster sugar
1/4 teaspoon cream of tartar
For Chantilly Cream:
1 cup heavy cream
2 tablespoons caster sugar
1/4 teaspoon vanilla extract
Fresh fruit of your choice. You can't go wrong with raspberries!
If Pavlovas or meringues are new to you, read Beating Egg Whites
before you begin
- Preheat oven to 250 degrees. Line cookie sheet with silicone baking mat.
- Beat eggs until frothy (either with a whisk or electric mixer) then add the cream of tartar (unless you have a copper bowl). Keep beating and start adding the caster sugar 1 tablespoon at a time. Beat until the mixture forms stiff peaks.
- Place mixture in pastry bag with tip attached and form into hearts. Go over the outside of the heart again so that you have a well in the center of the heart to add your cream filling.
- Bake for 1 hour, turn the oven off and let it cool in the oven for one hour. Then remove from the oven and cool completely.
- For Chantilly Cream: Put your bowl and whisk or beaters into the freezer to get them very cold, for an hour or more.
- Add heavy cream, caster sugar, and vanilla extract to bowl and beat until it forms soft peaks.
- Remove the hearts from the silicone baking mat with a spatula and fill center with Chantilly Cream and top with fresh fruit.
Recipe adapted from Return to Sunday Supper
For more inspiration, visit our Pinterest boards.