Ingredients
Scale
- For the Pavlova Hearts:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- For the Hibiscus Strawberry Filling:
- 2 cups strawberries, sliced
- 2 tbsp dried hibiscus flowers
- 1/4 cup water
- 2 tbsp honey
- 1 tsp lemon juice
- For the Whipped Cream Layer:
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For Garnish (optional):
- Fresh strawberry slices
- Crushed dried hibiscus petals
Instructions
- 1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- 2. Beat egg whites until soft peaks form. Gradually add sugar, beating until glossy and stiff peaks develop.
- 3. Mix in cornstarch, vinegar, and vanilla extract.
- 4. Pipe or shape the meringue into heart shapes on the prepared baking sheet.
- 5. Bake for 60–70 minutes, then turn off the oven and allow the pavlovas to cool completely inside.
- 6. Simmer hibiscus flowers and water for 5 minutes. Strain and discard flowers.
- 7. Add strawberries, honey, and lemon juice to the hibiscus liquid and cook briefly until slightly softened. Cool completely.
- 8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- 9. Spoon whipped cream onto each pavlova heart.
- 10. Top with the hibiscus strawberry mixture.
- 11. Garnish with fresh strawberry slices and crushed hibiscus petals.
- 12. Serve immediately.
Notes
Ensure the meringues are completely cooled before adding toppings to prevent the cream from melting.
Nutrition
- Calories: 235
- Sugar: 31 g
- Fat: 10 g
- Carbohydrates: 34 g
- Protein: 3 g