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Rose Gold White Chocolate Chai Pavlova Hearts

Elegant pavlova hearts with a white chocolate chai filling and a rose gold glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pavlova Hearts:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • For the White Chocolate Chai Filling:
  • 1 cup heavy cream, cold
  • 4 oz (115 g) cream cheese, softened
  • 4 oz (115 g) white chocolate, melted and cooled
  • 2 tbsp powdered sugar
  • 1 tsp chai spice blend
  • 1 tsp vanilla extract
  • For the Rose Gold Glaze:
  • 1 cup white chocolate, melted
  • 1 tbsp coconut oil
  • 1 tsp edible rose gold luster dust
  • For Garnish (optional):
  • White chocolate curls
  • Edible rose gold flakes
  • Light dusting of chai spice

Instructions

  1. 1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. 2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
  3. 3. Fold in cornstarch, vinegar, and vanilla extract.
  4. 4. Pipe heart-shaped pavlovas with a slight indentation in the center.
  5. 5. Bake for 60–70 minutes, then cool completely inside the oven with the door slightly open.
  6. 6. Beat cream cheese, powdered sugar, chai spice, vanilla extract, and melted white chocolate until smooth.
  7. 7. Whip heavy cream to soft peaks and fold into the white chocolate mixture.
  8. 8. Spoon or pipe the filling into the cooled pavlova hearts.
  9. 9. Mix melted white chocolate, coconut oil, and rose gold luster dust until glossy.
  10. 10. Drizzle lightly over the filled pavlovas.
  11. 11. Garnish with white chocolate curls, rose gold flakes, and a dusting of chai spice.
  12. 12. Serve immediately.
  • Author: Chef Stella

Nutrition

  • Calories: 290
  • Sugar: 29 g
  • Fat: 17 g
  • Carbohydrates: 31 g
  • Protein: 3 g