Active Time
30 Mins
Total Time
4 Hours
Yield
Serves 12 (serving size: 1 HEART)

How to Make It

Step 1

Pavlovas: Preheat oven to 225°. Cover 2 large baking sheets with parchment paper. Draw 6 (4-inch) hearts on each piece of parchment paper. Turn paper over; secure each with masking tape.

Step 2

Whisk together 1 ½ cups granulated sugar and cornstarch in a medium bowl. Beat egg whites at medium speed with a heavy-duty electric stand mixer, using whisk attachment, 1 minute or until foamy; add cream of tartar and salt, beating until blended. Add sugar mixture, 2 Tbsp. at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in food coloring gel and vanilla.

Step 3

Gently spoon or pipe egg white mixture onto hearts drawn on parchment paper, spreading to cover each heart completely.

Step 4

Bake at 225° for 1 hour and 30 minutes or until hearts have formed a crust. Turn oven off; let meringues stand in oven, with door closed, 2 to 10 hours.

Step 5

Strawberry Sweet Cream: Beat 1 ½ cups heavy cream and vanilla extract at low speed until foamy; increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating until stiff peaks form (do not overbeat or cream will be grainy). Gently fold in 1 cup chopped strawberries. Gently spoon whipped cream over tops of hearts.

Step 6

Microwave chopped chocolate in a small microwave safe bowl on HIGH 1 ½ minutes, or until melted and smooth, stirring every 30 seconds. Drizzle chocolate over hearts and garnish with strawberries, if desired.