Crispy on the outside and marshmallow-soft within, these Heart-Shaped Mini Pavlovas are filled with tangy lemon curd and topped with billowy whipped cream and a fresh raspberry. Both charming and delicious, they’re the perfect dessert for Valentine’s Day, springtime gatherings, or any occasion worth celebrating.

Why You’ll Love This Recipe

These pavlovas are a beautiful balance of texture and flavor. The delicate meringue shells offer a light, crisp bite that gives way to a tender center. The lemon curd adds brightness and zing, while the whipped cream and raspberry topping bring just the right touch of sweetness and freshness. Naturally gluten-free and visually stunning, these mini pavlovas are as impressive as they are easy to assemble—ideal for serving at special events or gifting to loved ones.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pavlovas:

egg whites, room temperature
granulated sugar
white vinegar
cornstarch
vanilla extract

For the filling and topping:

lemon curd (store-bought or homemade)
heavy cream
powdered sugar
vanilla extract
fresh raspberries

directions

Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper. If desired, trace heart shapes on the parchment to use as piping guides.
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved.
Gently fold in the white vinegar, cornstarch, and vanilla extract.
Spoon or pipe the meringue into heart shapes on the prepared baking sheet, building up the edges slightly to create wells in the center.
Bake for 1 hour. Then turn off the oven and let the pavlovas cool inside with the oven door slightly ajar for an additional 30 minutes to prevent cracking.
While cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Once pavlovas are completely cool, spoon a generous amount of lemon curd into the center of each meringue.
Pipe or dollop whipped cream around the edge of each pavlova and top with a fresh raspberry.
Serve immediately or refrigerate until ready to serve.

Servings and timing

Servings: 8 mini pavlovas
Prep Time: 20 minutes
Baking Time: 1 hour
Total Time: 1 hour 20 minutes
Calories per serving: 140 kcal

Variations

Berry Blend Topping: Add blueberries or sliced strawberries alongside the raspberries for a colorful fruit medley.
Chocolate Drizzle: Drizzle melted dark chocolate over the finished pavlovas for a rich contrast.
Passion Fruit Curd: Replace lemon curd with passion fruit curd for a tropical twist.
Mini Round Pavlovas: If heart shapes are not preferred, pipe traditional round pavlovas instead.
Lavender Whipped Cream: Add a touch of culinary lavender to the whipped cream for a floral note.

storage/reheating

Store assembled pavlovas in the refrigerator for up to 1 day. For best texture, fill them just before serving. Unfilled meringue shells can be stored in an airtight container at room temperature for up to 3 days in a dry environment. Do not refrigerate unfilled meringues, as humidity can cause them to soften. These desserts are best served chilled and do not require reheating.

FAQs

Why did my pavlovas crack?

Cracking can occur from rapid temperature changes. Letting them cool slowly in the oven helps prevent this.

Can I make the meringues ahead of time?

Yes, bake the meringue shells up to 3 days in advance and store them in an airtight container until ready to assemble.

Do I need a piping bag to shape the pavlovas?

A piping bag creates cleaner edges, but you can also spoon and shape them by hand with a spatula.

Can I use store-bought lemon curd?

Absolutely. Store-bought curd saves time and works well, though homemade curd adds a fresher flavor.

What if I don’t have cornstarch?

Cornstarch helps stabilize the meringue’s interior texture. If omitted, the pavlovas may be slightly less soft inside but still delicious.

Are these gluten-free?

Yes, all ingredients used in this recipe are naturally gluten-free.

Can I use other extracts instead of vanilla?

Yes, almond or lemon extract can be used for a different flavor profile.

How do I know when the meringues are done baking?

They should be firm to the touch and easily lift off the parchment. The interior will remain soft.

Can I color the meringue for a pink hue?

Yes, a small amount of gel food coloring can be added to the meringue for a pastel effect.

Will the whipped cream hold its shape for long?

Stabilized whipped cream holds best. Add 1 teaspoon of cornstarch or gelatin if making in advance.

Conclusion

Heart-Shaped Mini Pavlovas with Lemon Curd and Raspberries are a light, elegant, and visually striking dessert perfect for romantic occasions or festive celebrations. With their crisp meringue shells, vibrant lemon filling, and creamy whipped topping, they offer a delightful blend of textures and flavors. Simple to make and easy to customize, these pavlovas are sure to capture hearts and taste buds alike.