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Strawberry Lemon Velvet Pavlova Hearts

Individual pavlova hearts topped with lemon velvet cream and a glossy strawberry reduction, garnished with fresh strawberries and mint.

  • Yield: 4 1x

Ingredients

Scale
  • For the Pavlova Hearts:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • For the Lemon Velvet Cream:
  • 1 cup heavy cream, chilled
  • 1/2 cup store-bought or homemade lemon curd
  • 2 tbsp powdered sugar
  • 4 oz mascarpone cheese, softened
  • For the Strawberry Reduction:
  • 2 cups fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • For Garnish:
  • 1/2 cup fresh strawberries, sliced
  • 4 fresh mint leaves

Instructions

  1. 1. Preheat the oven to 120°C (250°F). Line a large baking sheet with parchment paper and draw four 4-inch heart shapes on the paper, then flip it over so the ink or pencil lines face down.
  2. 2. Whip the egg whites in a clean bowl to soft peaks. Gradually add the granulated sugar one tablespoon at a time while whipping on high speed, continuing until stiff, glossy peaks form and the sugar is completely dissolved.
  3. 3. Gently fold the white vinegar, cornstarch, and vanilla extract into the meringue.
  4. 4. Spoon the meringue onto the parchment paper, using the heart outlines as a guide. Build up the sides slightly with a spoon or piping bag to create a shallow well in the center of each heart.
  5. 5. Bake for 50 to 60 minutes until the outsides are dry and crisp. Turn off the oven and leave the pavlovas inside with the door slightly ajar for 1 hour to cool completely.
  6. 6. Make the strawberry reduction by combining the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 8 to 10 minutes until the fruit breaks down and the liquid thickens into a glossy syrup. Cool completely.
  7. 7. Prepare the velvet cream by beating the mascarpone, heavy cream, and powdered sugar together until medium peaks form. Gently fold in the lemon curd to create a marbled appearance.
  8. 8. Assemble the desserts just before serving by spooning the lemon velvet cream into the center of each cool pavlova heart. Top with the cooled strawberry reduction and garnish with fresh strawberry slices and mint leaves.
  • Author: Chef Stella

Nutrition

  • Calories: 480
  • Sugar: 58g
  • Fat: 24g
  • Carbohydrates: 62g
  • Protein: 5g