If you want a dessert that looks impressive but is easy to make, these heart-shaped mini pavlovas with raspberries and cream are a perfect choice.
A bright ribbon of raspberry coulis finishes them beautifully — ideal for Valentine’s Day, anniversaries, or a cozy date-night dessert at home.
The meringue hearts are crisp on the outside and slightly soft inside. They pair wonderfully with whipped cream and fresh berries, and you can also top them with lemon curd, chocolate, or caramel for variation.
Ingredients and substitutions
- Egg whites: 60 g (about 2 large egg whites). Using a scale gives the best results.
- Sugar: Granulated or superfine (caster) sugar. This recipe uses the Swiss meringue method, so a short warming step dissolves the sugar crystals.
- Cream of tartar: Stabilizes the whites. Substitute with a small amount of lemon juice or vinegar if needed.
- Whipping cream: Heavy cream or double cream with at least 35% fat works best.
- Powdered sugar: For sweetening the whipped cream.
- Sprinkles: Optional, for decoration.
- Raspberries: Fresh raspberries are recommended; strawberries are a good alternative.
Kitchen tools and gadgets
- Digital scale or measuring cups and spoons (scale preferred for accuracy)
- Medium heatproof mixing bowl and a whisk
- Saucepan for a bain-marie (bowl over simmering water)
- Hand mixer or stand mixer (use a smaller bowl for small batches)
- Baking sheet lined with parchment paper or a silicone mat
- Piping bag or a resealable plastic bag as an alternative
How to pipe heart-shaped mini pavlovas
To make neat hearts, draw 4 heart shapes (about 2½–3 inches wide) on a sheet of paper, place it under the parchment, and trace the lines while piping. I usually pipe the outline first, then fill the center. Freehand is fine too — slight variations add charm.
Pavlova FAQ
Use them in an omelet, scrambled eggs, or to make a homemade pie crust.
Store yolks in an airtight container for up to 2 days.
Frozen raspberries work well for the coulis, but fresh berries are best for topping the pavlovas.
Yes — a medium or large resealable plastic bag with a corner snipped off is a simple alternative.
Make ahead
You can make the meringue hearts a day ahead. Allow them to cool completely in the turned-off oven for a crisp shell. The raspberry coulis can be prepared in advance and stored covered in the fridge. Whipped cream can be made ahead and refrigerated briefly if not over-whipped.
For the best texture, assemble the pavlovas the same day and up to 4 hours before serving if needed.
Storage
Store fully cooled meringue shells in a dry, airtight container at room temperature. Any moisture will soften the meringues, so avoid refrigeration for the shells.
Troubleshooting pavlovas
- Cracked meringues: Oven too hot or hot spots. Lower the temperature and cool them in the oven with the door closed. Cracked shells are still usable once topped.
- Collapsed or spread too much: The meringue needed more whipping.
- Won’t reach stiff peaks: Check for any yolk contamination or an oily bowl. If the bowl is warm, cool it and continue whipping.
- Grainy meringue: The sugar hasn’t dissolved. Gently warm and stir until the mixture feels smooth and slick between your fingers.
Extra tip
If the cream overwhips and starts to separate, don’t throw it away — keep whipping to make butter. A stand mixer helps, and adding more cream gives the whisk something to catch.
More heart-shaped desserts for Valentine’s Day
- Mini Chocolate Cake Hearts: Small chocolate hearts filled with berry mascarpone and dusted with powdered sugar.
- Puff Pastry Hearts: A simple yet impressive dessert made with puff pastry.
- Chocolate Covered Raspberries: A quick chocolate treat with minimal prep.
Browse other Valentine’s Day recipes on the same site for more ideas.
Heart-Shaped Mini Pavlovas Recipe
Ingredients
Meringue hearts:
- 2 egg whites (60 g)
- ½ cup granulated sugar + 1 tbsp (120 g total)
- ⅛ tsp cream of tartar (a pinch)
Raspberry coulis (sauce):
- 1 cup raspberries (fresh or frozen)
- 3 tbsp granulated sugar
- ¼ cup water
Whipped cream:
- 1 cup cold whipping cream (chilled)
- ¼ cup powdered sugar (adjust to taste)
Toppings:
- 1 cup fresh raspberries, rinsed and patted dry
- 2 tbsp heart-shaped sprinkles (optional)
Equipment
- Digital kitchen scale
- Hand mixer or stand mixer
Instructions
Meringue hearts
- Preheat the oven to 195°F (90°C) and line a baking sheet with parchment paper.
- Draw four hearts (2½–3 inches) on paper, place it under the parchment, and pipe over the outlines, then remove the paper before baking.
- Set up a bain-marie: add about 1 inch of water to a saucepan and bring to a gentle simmer. Place a heatproof bowl on top without letting it touch the water.
- Add 60 g egg whites and 120 g sugar to the bowl and stir constantly until the mixture is warm and completely smooth (rub a little between your fingers — it should feel slick, not grainy).
- Remove from heat, add just under ⅛ tsp cream of tartar, and whip on medium-high until very thick, glossy and holding peaks (about 10–12 minutes by hand mixer; 8–10 with a small stand mixer).
- Fill a piping bag and pipe a heart outline, then fill the center. Smooth any sharp spikes with a damp fingertip.
- Bake at 195°F (90°C) for 60 minutes, then turn the oven off and let the pavlovas cool inside with the door closed. While baking or cooling, prepare the coulis and whip the cream.
Raspberry coulis (optional)
- Combine 1 cup raspberries, 3 tbsp sugar and ¼ cup water in a small saucepan. Simmer on low–medium for about 5 minutes.
- Pass the mixture through a fine mesh sieve to remove seeds, scraping the outside of the sieve to collect all the sauce. Cool or refrigerate until ready to use.
Whipped cream
- Whip 1 cup cold whipping cream with ¼ cup powdered sugar on high until thick and creamy (about 2 minutes). Avoid overwhipping.
Assemble
- Place one meringue heart on a plate, spread a portion of whipped cream (about ¼ of the batch for four servings), arrange fresh raspberries, sprinkle with decorations if desired, and drizzle with coulis or chocolate.
- Serve immediately — once topped, the shells begin to soften, so assemble right before serving for the best texture.
Notes
- Using a kitchen scale gives the most consistent results.
- This recipe uses the Swiss meringue method: warming dissolves the sugar, so either granulated or superfine sugar works.
- Cream of tartar can be substituted with ½ tsp vinegar or ½ tsp lemon juice.
- Whipping cream or heavy cream with at least 35% fat gives the best whipped texture.
- If you prefer less-sweet whipped cream, halve the powdered sugar.
- Raspberry coulis is optional; strain it for a smooth, seedless sauce. Leftover coulis stores well in the fridge.
- Serves 4 as individual pavlovas, or 2 if stacking two hearts per person with filling between them.
- To make ahead: bake and cool the meringue hearts, store them in an airtight container at room temperature. Keep whipped cream and coulis refrigerated and assemble shortly before serving.
Nutrition
Carbohydrates: 50 g,
Protein: 4 g,
Fat: 22 g
Nutrition information is an estimate and may vary depending on ingredients and portion sizes.
Leave a comment below and rate the recipe if you made it.