Ingredients
Scale
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Pinch of salt
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1/4 cup strawberry preserves
- 1 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- Fresh strawberries
- White chocolate curls
- Fresh mint leaves
- Edible pearl dust
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 6–8 heart shapes as guides.
- Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla extract.
- Pipe or spoon the meringue into heart shapes, creating a slight indentation in the center of each heart.
- Bake for 75–90 minutes until crisp on the outside. Turn off the oven and allow the pavlovas to cool completely inside with the door slightly ajar.
- Combine strawberries, sugar, and lemon juice in a bowl. Let sit for 15 minutes until juicy and glossy.
- Whip mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla bean paste until thick, smooth, and fluffy.
- Warm strawberry preserves, honey, water, and lemon juice until smooth and glossy. Cool slightly.
- Pipe or spoon the vanilla velvet cream into the center of each cooled pavlova heart. Top with the macerated strawberries.
- Drizzle with the strawberry glaze.
- Garnish with fresh strawberries, white chocolate curls, mint leaves, and a light dusting of edible pearl dust. Serve immediately.
Nutrition
- Calories: 345
- Sugar: 35g
- Fat: 19g
- Carbohydrates: 39g
- Protein: 4g