These sweet Valentine's Day treats will be a hit—whether you're making them for your honey or the whole family. A topping of Strawberry Sweet Cream, chopped fresh berries, and a drizzle of decadent melted chocolate take these Pavlovas to the next level. 

Pam Lolley


Recipe Summary test

30 mins
4 hrs
Serves 12 (serving size: 1 HEART)


Valentine Pavlovas
Strawberry Sweet Cream


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.