Valentine’s Pavlova with Fresh Berries – Love at First Bite!

Valentine’s Day is just around the corner – have you got any plans yet? If you’re looking for a sweet and thoughtful treat, this Valentine’s Pavlova with Fresh Berries is the perfect way to show your love.

For me, Valentine’s Day isn’t just about celebrating my other half; it’s also about showing appreciation for my children. Every year, I make sure to get them something small yet meaningful to express how much I love them. This year, I’m making this big heart-shaped pavlova to share with them all.

The best thing about pavlova is that it looks absolutely stunning, yet it’s surprisingly easy to make. Plus, it’s super versatile! You can shape it however you like to match any occasion, and the topping can be customised with different fruits to create a theme. I usually go for berries because we all love them, but feel free to mix and match your favourites – keep in mind how they’ll look together to create a lovely colour contrast. You can drizzle some syrup over it if you like, but for this Valentine’s Pavlova, I’ve kept it simple with just fresh berries.

What is Pavlova?

Pavlova is a light, airy meringue-based dessert with a crisp outer shell and a soft, marshmallow-like centre. It’s typically topped with whipped cream and fresh fruit, making it a delicate yet indulgent treat.

The meringue base is made by beating egg whites with sugar until stiff peaks form, then adding a touch of cornflour and vinegar to stabilise it. After shaping the pavlova, it’s baked at a low temperature for 1.5 to 2 hours before being left to cool gradually. I usually bake it in the evening and let it cool overnight so it’s ready to decorate the next day.

Ingredients

For the meringue

• 5 egg whites (about 180g) – I usually use fresh egg whites for pavlova as they whip up fluffer, which is key for this recipe.
• 220g caster sugar – Adjust by 30g more or less depending on your preferred sweetness.
• 2 teaspoons corn flour
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the toppings

You can customise this, but for Valentine’s theme, I’ve chosen red berries with blueberries for a pop of colour.

• 400ml double cream
• 25g icing sugar
• Strawberries, raspberries, blueberries

How to make Valentine’s Pavlova with Fresh Berries

This heart-shaped pavlova is the perfect Valentine’s Day dessert – crisp on the outside, soft in the centre and beautifully topped with whipped cream and fresh berries. Here’s how to make it step by step.

1. Preheat the oven

Start by preheating the oven to 170°C (with fan).

2. Whip the egg whites

Separate 5 egg whites into a clean, grease-free stand mixer’s bowl. Even a tiny bit of grease can stop them from whipping properly.

Using the stand mixer with a whisk attachment, whip the egg whites at low speed for the first minute to prevent splashing. Then, increase to medium-high speed and continue whipping for another minute or two until soft peaks form.

3. Add sugar

Once the egg whites reach soft peaks, start adding caster sugar one tablespoon at a time while continuing to whip. This step is crucial for a glossy, stable meringue.

Keep whipping until the mixture forms stiff peaks – this means when you lift the whisk, the peaks stand up firmly without collapsing. If they droop, keep whipping! Finally, add cornflour and vinegar and whip for another 30 seconds.

4. Shape the pavlova

Draw a heart shape on parchment paper, then flip it over so the ink won’t touch the meringue. For best results, place the parchment paper on a silicone baking sheet and set it directly on the oven rack. This helps you pipe the pavlova more easily without the baking tray edges getting in the way. I also find this way helps the pavlova bake evenly.

Spoon or pipe the meringue on the parchment, following the heart outline. Add an extra layer if needed to make it thick and sturdy. If using a piping bag with a star nozzle, you can create a decorative rosette effect.

5. Bake the pavlova

Place the pavlova in the oven and immediately reduce the temperature to 140°C.

• If you prefer a pure white pavlova, bake at 120°C for 2 hours.
• For a slightly caramelised, pinkish pavlova, bake at 140°C for 1 hour, then lower to 120° for the last 30 minutes.

Once the baking time is up, turn off the oven and leave the pavlova inside overnight to cool gradually. This helps prevent cracks.

6. Whip the cream

In a stand mixer, whip 400ml double cream with 25g icing sugar at medium-high speed. It only takes about 2-3 minutes, so watch carefully, over-whipped cream will split and become unusable.

7. Decorate the pavlova

Once completely cooled, pipe or spread the whipped cream over the pavlova. Top with fresh strawberries, raspberries and blueberries, arranging them to highlight the heart shape.

8. Serve and enjoy!

This Valentine’s Pavlova with Fresh Berries is best served fresh. Its crisp shell, soft centre and creamy berry topping make it an irresistible Valentine’s Day treat.

Let me know if you try this recipe, I’d love to see your version! This is definitely a show-stopping treat that will make your loved ones feel extra special this Valentine’s Day.

Head over to the baking section for more easy and crowd-pleasing recipes.