Heart Shaped Pavlova

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These Heart Shaped Pavlova desserts are easy to make. They are light, airy, and filled with vanilla whipped cream with fresh raspberries.

Prep Time40

Cook Time40

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 352kcal

Preheat oven to 225^oF (107^oC). Line two baking sheet trays with parchment paper or baking mat.
In the bowl of stand mixer, add egg whites and whip on medium speed for 1-2 minutes.
Gradually add white granulated sugar and whip for 10 minutes or until stiff peaks form. Meringue should be glossy.
Add corn starch and vinegar. Use a spatula to mix until all are combined.
Transfer mixture into the prepared pastry bag with the Ateco 847 pipping tip.
Place template under baking mat and pipe heart shaped mini pavlova.
Remove template.
Bake in the preheated oven to 225^oF (107^oC) for 40 minutes. Turn off the oven and let meringues cool in the oven without opening the door.

In the mixing bowl, add cold heavy cream, sugar, and vanilla bean paste.
Whip until cream is stable to pipe.
Transfer vanilla whipped cream into a prepared pastry bag with a Wilton 125 pipping tip.

Pipe cream on one side of baked meringue and decorate with fresh raspberries and lime zest.

Do not use frozen berries. Pavlova will become soggy very fast.