Mini Heart Pavlovas are little cloud-like treats that are crisp on the outside and soft and marshmallowy inside. They’re shaped like hearts, making them perfect for sharing or saving a special dessert for someone you love. Each pavlova is topped with fresh berries and a dollop of whipped cream, adding a bright and creamy touch to every bite.
I love making these little desserts because they’re just the right size for a personal sweet moment without going overboard. They’re also fun to make for celebrations or just to surprise someone with something cute and tasty. The crunchy shell and soft center mix so nicely with the fresh fruit that every bite feels refreshing and light.
My favorite way to enjoy Mini Heart Pavlovas is to serve them right after dinner, accompanied by a hot cup of tea or coffee. It’s such a simple way to end the day on a sweet note. Plus, they look so charming on the plate — I always get asked how I made them. These little hearts make dessert feel a bit more special and a lot more fun!
Key Ingredients & Substitutions
Egg Whites: Make sure your egg whites are at room temperature for better volume when whipping. If you’re short on time, you can separate them cold but let them sit out for 20 minutes before using.
Sugar: Granulated sugar is essential for that shiny, crisp meringue shell. You can use caster sugar if you have it; it dissolves even more easily.
Vinegar and Cornstarch: These two help stabilize the meringue and keep the inside soft. If you don’t have white vinegar, lemon juice works well too.
Vanilla Extract: Adds a mild depth to the meringue and whipped cream. Feel free to try almond or lemon extracts for a different twist.
Heavy Cream: Use cold heavy cream for fluffy whipped cream topping. Coconut cream is a great dairy-free option that whips up nicely too.
Fresh Berries: Strawberries, raspberries, and blueberries add brightness and a slightly tart contrast. Use any fresh or frozen berries you like; just thaw frozen first and drain any juice.
Chopped Nuts: Toasted hazelnuts or almonds give a nice crunch. You could swap for crushed pistachios, pecans, or skip nuts altogether if preferred.
How Do You Achieve the Perfect Crisp Outside and Soft Inside Meringue?
Getting that crisp shell with a marshmallow center is all about baking and cooling.
- Bake low and slow at 275°F (135°C) for 50-60 minutes until the outside is dry and firm.
- Turn off the oven and leave the meringues inside to cool with the door slightly open. This prevents cracks and moisture from escaping too quickly.
- Make sure the meringue is fully dry on the surface before removing from the oven; it should lift easily from the parchment without sticking.
- Use a gentle folding technique when mixing in vinegar, cornstarch, and vanilla to keep the air in the egg whites.
Taking your time in these steps will help you make that ideal texture that makes pavlovas so lovely to eat!
Equipment You’ll Need
- Electric mixer or stand mixer – makes whipping egg whites and cream quick and easy.
- Baking sheet – to bake the meringues evenly without warping.
- Parchment paper – helps the meringue stick less and shapes stay perfect.
- Pencil – to draw heart shapes on parchment as a guide.
- Piping bag with star tip (optional) – for neat whipped cream decoration.
- Mixing bowls – clean and dry, important for whipping egg whites well.
- Spatula – to gently fold ingredients without deflating the meringue.
Flavor Variations & Add-Ins
- Swap berries with tropical fruits like kiwi, mango, or passion fruit for a fresh, bright twist.
- Add a sprinkle of finely grated dark chocolate or cocoa powder to the whipped cream for a hint of richness.
- Use flavored whipped cream like lemon or orange zest to add a zesty lift that pairs well with the sweetness.
- Mix in chopped toasted coconut or candied nuts instead of plain nuts for a crunchy, exotic flavor.
How to Make Mini Heart Pavlovas?
Ingredients You’ll Need:
For The Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- ½ teaspoon white vinegar
- ½ teaspoon cornstarch
- 1 teaspoon vanilla extract
For The Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For The Topping:
- Fresh strawberries, halved (approx. 12)
- Fresh raspberries (approx. 12)
- Fresh blueberries (approx. 12)
- Chopped nuts (such as toasted hazelnuts or almonds), about ¼ cup
- Caramel or honey for drizzling (optional)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the meringue and toppings, then 50-60 minutes baking time. After baking, the meringues need to cool completely in the oven with the door slightly open, which takes about 1 hour. So plan roughly 2 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper. Using a pencil, lightly draw heart shapes about 3 inches wide on the parchment paper to use as guides for shaping your pavlovas.
2. Make the Meringue:
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until the mixture is thick, glossy, and holds stiff peaks. Gently fold in the vinegar, cornstarch, and vanilla extract, being careful not to deflate the mixture.
3. Shape and Bake the Pavlovas:
Spoon the meringue onto the parchment paper following your heart guides. Smooth each heart, creating a slight hollow in the center for toppings later. Bake for 50-60 minutes until the outsides are crisp but still a bit soft inside. Turn off the oven and leave the meringues inside to cool completely with the door slightly open to prevent cracking.
4. Prepare Whipped Cream and Assemble:
While the pavlovas cool, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Once pavlovas are cool, pipe or spoon whipped cream onto each heart. Top with fresh strawberries, raspberries, and blueberries. Sprinkle with chopped nuts for crunch. Optionally, drizzle caramel or honey over the top for extra sweetness.
5. Serve and Enjoy:
Serve your mini heart pavlovas immediately and enjoy their delightful crisp shell and soft center, paired deliciously with fresh fruit and cream.
Can I Use Frozen Berries for the Topping?
Yes! Just make sure to thaw them completely and drain any excess juice to avoid making the pavlovas soggy.
How Should I Store Leftover Pavlovas?
Store leftover pavlovas separately from the toppings in an airtight container at room temperature for up to 2 days. Add whipped cream and fruit just before serving to keep them crisp.
Can I Make the Meringue in Advance?
Absolutely! You can bake the meringues up to 2 days ahead and keep them in an airtight container at room temperature. Assemble with whipped cream and fruit when ready to serve.
What Can I Substitute for White Vinegar?
Lemon juice works well as a substitute for white vinegar in the meringue to help stabilize it and maintain that soft interior.