Heart Pavlovas

Heart Pavlovas

Chef Ronnie Woo creates a special meringue dessert with strawberries and whipped cream.

5 col

Serves: Makes 24
Difficulty: Easy
Prep Time: 25-35 minutes (plus 2 hours refrigeration)
Cook Time: 2 hours 30 minutes

4 large egg whites
¼ teaspoon of cream of tartar
4-finger pinch of kosher salt
1 cup of sugar
1 tablespoon of pure vanilla extract
2 teaspoons of cornstarch
1 teaspoon of fresh lemon juice
1 pound of strawberries, diced
2 tablespoons of sugar
1 cup of heavy cream, whipped with 2 tablespoons of sugar until fluffy


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  1. In a medium bowl, toss the strawberries with the sugar. Refrigerate for 2 hours or more, until ready to use
  2. Preheat the oven to 250 F and line a baking sheet with a sheet of parchment paper
  3. In the bowl of stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt and beat on medium speed until foamy. With the mixer still on, slowly add the sugar, vanilla extract, cornstarch, lemon juice, and beat until firm, shiny peaks form
  4. Remove the bowl and, using a silicon spatula, fill a pastry bag fitted with a flower piping tip with the whipped egg whites and pipe the meringue into the shape of hearts onto the parchment paper lined baking sheet
  5. Transfer the meringues to the oven and let them bake for 1½ hour. Then turn oven off and let cool for 1 hour in the oven
  6. When the meringues are ready and cooled, top with strawberries and whipped cream

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