Strawberry Topped Chocolate Heart Pavlova

Strawberry Topped Chocolate Heart Pavlova a delicious crisp outer shell, with a deep, brownie-like inner, topped with whipped cream and chocolate dipped strawberries. The perfect dessert to share with those you love.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova perfect for sharing.

I adore pavlova. Both making and eating it! This chocolate heart pavlova is so pretty and also easy to make. Simply follow the recipe and instructions and you too can bake this beautiful dessert.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ideal for Afternoon Tea.

Last week Valentine’s Day was celebrated, I wanted to create something that would be perfect to share with those I love. That said, everything posted on Feasting is Fun, is designed to be shared! Since, hearts, strawberries, chocolates and flowers are all associated with February 14th, I wanted to incorporate as many of these as possible. Resulting in a beautiful and tasty dessert that should not be confined to one day of the year, in my opinion!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova with added chopped strawberries for extra decoration and flavour.

For this pavlova the heart is piped, with swirls around the outside, defining the heart shape. It is not difficult to do and creates a different, yet pretty finish, once baked. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. The resulting meringue mixture resembles a light, airy mousse. Which, once baked keeps its shape perfectly.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova each layer distinct.

Lightly whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Moulding and fitting to the contours. Creating a soft, velvety contrast to the crisp and fudgey pavlova. Chocolate dipped strawberries add the final touch of decadence, crowning this dessert with their contrasting colours.

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served on heart embellished china.

One mouthful of this delightful dessert and you are lost to the complimenting flavours and contrasting textures. Fortunately, one serving provides plenty of time to fully appreciate this beautiful pavlova. However, I wont tell if you go back for seconds!

Recipe: Strawberry Topped Chocolate Heart Pavlova serves 6-8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

1tsp Balsamic Vinegar

50g/2oz Cocoa – I use Callebaut

1tsp Corn Flour – I use Doves Farm

300mls/ 1/2 pint Double Cream

400g Fresh Strawberries

100g/4oz Milk Chocolate

50g White Chocolate

Method: Preheat the oven to 200/180C fan, gas mark 6

Prior to starting ensure the bowl used to mix the meringue is scrupulously clean. Wipe around the inside of the bowl with half a lemon to ensure no fat is present. The presence of fat, or oil will stop the egg whites from whipping up and incorporating air.

Also line a large baking tray with baking parchment. Draw a large heart on the reverse of the parchment with pencil, approximately 25cm wide by 27.5cm high, 10″w x 11″h.

  • Pour the egg whites into the large clean, prepared bowl.
  • Whisk until the egg whites hold a stiff peak.
  • Continue whisking on high, adding the sugar one tablespoon at a time until it is all incorporated. The meringue should be white and glossy, holding a stiff peak. Rub a little of the meringue between your finger and thumb, it should feel smooth. If at all gritty, continue whisking, as not all of the sugar is dissolved into the egg white. Continue until the mixture is smooth.
  • While the egg whites are whisking fit a large piping ba with a large, open star nozzle, I use Wilton  #1M.
  • Once the meringue has been whisked sift in the corn flour and cocoa. Then add the balsamic vinegar.
  • Using a large, clean, metal spoon fold all of the ingredients together carefully. Taking care not to knock out the air that has been whisked into the egg whites.
  • Place four dots of meringue in the corners of the baking tray, then place the baking parchment on top. This will hold the baking parchment in place.
  • Place a large spoonful of chocolate meringue into the centre of the heart. Spread the meringue with a palette knife, so that it fills the heart outline. There is no need to be too precise as it will be piped over.
  • Fill the piping bag with the remaining chocolate meringue.
  • Pipe swirls around the outline of the heart, leaving the bottom point and the top dip until last. Pipe a swirl at the bottom of the heart and then the top dip. Next pipe stars, inside the heart, on the base.
FF Strawberry Topped Chocolate Heart Pavlova
Making and creating the chocolate heart pavlova.
  • Place the pavlova into the centre of the oven and immediately reduce the heat to 160C/140C gas mark 3. Do not open the oven door whilst baking!
  • Bake for 1 hour exactly. After the baking time has elapsed turn the oven off and open the oven door a fraction, so that the pavlova cools slowly. I place a wooden spoon between the door and the oven.
  • While the pavlova is cooling the strawberries can be prepared. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Heat for 20 seconds at a time, stirring in between, until the chocolate has melted. Spoon the melted white chocolate into a small piping bag.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing and decorating the strawberries.
  • Select 10 of the biggest strawberries and leave their tops on. Dip 5 of the large strawberries into the milk chocolate, using a teaspoons to help fully cover them. Place the dipped strawberries on to some baking parchment. Tip – if the strawberries are kept in the fridge until needed they will be chilled. This will help the chocolate set quickly.
  • Next pipe lines across the 5 chocolate covered strawberries and also the 5 un-dipped ones, this gluten free recipe also uses chocolate strawberries. Leave to set on the baking parchment. In warm weather place in the fridge for a couple of minutes.
  • When the pavlova has completely cooled it can be removed from the oven.
  • Pour the cream into a bowl and whisk until it has thickened but is not stiff.
  • Gently run a palette knife under the pavlova to loosen it from the baking parchment. Place the pavlova on to a flat plate, or stand from which it is to be served.
  • Spoon the cream inside the shell of the pavlova.
FF Strawberry Topped Chocolate Heart Pavlova
Preparing the cream and filling the pavlova.
  • Arrange the chocolate dipped strawberries on the top of the cream, removing the tops if necessary.
  • If liked, chop the remaining strawberries into fairly small pieces and sprinkle around the whole strawberries.
FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova ready to be served.

Now all that is needed is someone to share this stunning dessert with!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova served with a hot cup of tea.

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. The pavlova can be made the day before and left to cool, overnight in the oven. The strawberries can be prepared 4 hours ahead and left in a cool place. Likewise the cream can be prepared at the same time as the strawberries and left in the fridge, it may need a quick whisk to bring it back to the consistency required.

The Pavlova will last, covered in foil, in the fridge for 2 days after assembly.

If you have enjoyed this recipe for Strawberry Topped Chocolate Heart Pavlova you may also like these:

Raspberry Coulis Drizzled Mixed Berry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Lemony Strawberry Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Lemony Strawberry Pavlova

Raspberry Chocolate Pavlova

FF Strawberry Topped Chocolate Heart Pavlova
Raspberry Chocolate Pavlova

All of the pavlova recipes on this blog are gluten free. Making them a suitable dessert for more people. Ensure that the corn flour used in each recipe is certified gluten free.

Since it is in my nature to be as inclusive as possible, serving a naturally gluten free dessert to friends and family ensures that everyone feels special. Likewise, no one can feel that they have been ‘too much bother’ due to any dietary limitations they may have. Resulting in a relaxed, enjoyable meal and atmosphere.

Have fun creating, making, cooking and baking in your kitchens.

Sammie xx

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Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

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Raspberry Chocolate Ice Cream Sundae this dessert is big time wow!

The colours are bright, summery, vibrant and let’s face it beautiful!

Just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this is a party in a glass!

Ok, let’s clear one important matter up – this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief 😉.

Great vanilla ice cream, draped in tart raspberry coulis and delicious, soft, chocolate meringue all layered in a tall sundae glass. An incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae as delicious as it is beautiful.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

Yippee!

As much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae share this with everyone.

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundaes

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

50g/2oz Cocoa Powder

1/2tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

Method: Preheat the oven to 160C/140C fan, gas mark 3

Making the meringues:

  • Line a baking tray with baking parchment.
  • In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
  • Continue whisking and addding in the caster sugar one tablespoon at a time.
  • Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
  • Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.
FF Raspberry Chocolate Ice Cream Sundae
These meringues are intensely dark and chocolatey.
  • Gently fold the ingredients into the meringue.
  • Dollop 6 clouds of chocolate meringue onto the baking sheet.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate Meringue Clouds ready for the oven.
  • Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
  • Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
  • Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate meringues that taste like the best brownies!

Making the raspberry coulis:

  • Place the fresh or frozen raspberries into a medium bowl.
  • Sprinkle over 1 tablespoon of caster sugar.
  • Cover and leave for at least an hour.
  • Tip the raspberries, sugar and juice of a lemon into a blender.
  • Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

  • Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
  • Place a scoop of ice cream into each sundae glass.
  • Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
  • Add another scoop of ice cream to each sundae glass.
  • Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
  • Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
  • Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.
FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae ready to be eaten and enjoyed.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae add spoon and devour.

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

FF Raspberry Chocolate Ice Cream Sundae
Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

FF Raspberry Chocolate Ice Cream Sundae
No Bake Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

FF Raspberry Chocolate Ice Cream Sundae
Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

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Lemony Strawberry Pavlova

Hello my lovely readers. I have a rare recipe on my blog for you today – a dessert. I was shocked when I realised just how few dessert recipes I have. It just goes to show, we may have cake or cookies in the tin, but I rarely make dessert, much to my Hubby’s disappointment. So in order to correct this I have made a delicious Lemony Strawberry Pavlova!

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova so light and refreshing.

As you may be aware, I love lemons, especially in cakes like my Mini Lemon Drizzle Bundt Cakes. This lemon pavlova is the stuff of fairies, rainbows and dreams. It is incredibly light, with a crisp, outer shell that hides a soft, marshmallow like interior. It really does melt in your mouth!

Slathering the top with dreamy, lightly whipped cream, fragrant strawberries and finishing with a limoncello sticky drizzle. This Lemony Strawberry Pavlova is the perfect dessert, especially on a Sunday after a roast.

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova a generous slice!

Having made a few pavlovas now, I think that I’ve got them pretty much nailed. Yes I know that the weather, in particular humidity, can play havoc with them, but they are a fairly easy, foolproof dessert. The way I see it is this; if the worse happens and they crack and crumble, then make an Eton mess – whipped cream, crumbled meringue and fresh fruit. Altenatively if the cracking isn’t that bad, slather them with whipped cream and fruit and nobody will notice the disaster you have managed to avert 😉.

FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova look at the marshmallow inner, utterly melt in the mouth.

Fortunately this Lemony Strawberry Pavlova behaved. Today is a sunny dry day and apart from me using a new baking tray that was just a teeny bit too wide for our oven, hence this pavlova was cooked on a slant, it turned out beautifully. Better than that it tastes amazing. If you’ve ever eaten lemon roulade, then that has a similar texture to this pavlova.

When I first started making pavlovas I hadn’t any pictures to guide me through the process, so I’ve included a few so that you will know how things are supposed to look!

Also I managed to get hold of some early season British strawberries, they smelled so fragrant. This pavlova would also work well with Raspberries, Blackberries and Blueberries, so use whatever fruit is in season.

Recipe: Makes one Lemony Strawberry Pavlova serves 8

6 Large Free Range Egg Whites – the yolks will keep for a day in the fridge and I’m making ice cream tomorrow which they will be perfect for!

300g/10.5oz Caster Sugar plus 1tablespoon for the drizzle

2 Lemons

1tsp Corn Flour – also known as corn starch

1tsp White Wine Vinegar

300ml Double Cream

300g/10.5oz Fresh Strawberries

50ml Limoncello – optional use water if preferred

Method: Preheat the oven to 180C/165C fan, gas mark 4.

  • Make sure the large bowl you will be whisking the egg whites in is scrupulously clean.
  • Cut 1 lemon in half and wipe around the inside of the bowl with it.
  • Separate the egg whites from the yolks and place the egg white into the clean, lemon wiped bowl.
  • Squeeze the juice of the cut lemon into the bowl with the egg whites, ensuring pips and pulp are caught by a sieve.
  • Start whisking on a slow speed and gradually build up to high.
  • Keep whisking until the egg whites have reached the stiff peak stage.
  • This is where, if you hold the whisk up the whisked egg white will not flop over
FF Lemony Strawberry Pavlova
This is a stiff peak – now time to start adding the sugar.
  • I couldn’t take a photo and hold the whisk up, but you can see the peaks in the bowl stand up and the egg white on the whisk didn’t move whilst I stopped to take a snap.
  • Resuming whisking on a high speed add the caster sugar 1 tablespoon at a time, or do as I did, pour it from a jug in a slow gentle stream so that it all becomes slowly incorporated into the egg whites.
FF Lemony Strawberry Pavlova
Beautifully glossy, satin meringue.
  • Once the meringue looks glossy, with a satin sheen, the meringue is mixed.
  • Add the corn flour and vinegar and gently fold into the meringue, so as not to knock out any of the air.
  • Draw a 25cm circle on a piece of baking parchment that fits onto a baking tray.
  • I drew round a 10″ cake pan.
  • Flip the baking parchment over and secure to the baking tray with a dob of meringue in each corner.
  • Scoop half of the meringue onto the middle of the disc.
  • Using a palette knife spread the meringue out so that it fills the marked circle, ensuring it is fairly level.
FF Lemony Strawberry Pavlova
The pavlova base.
  • Fill a large piping bag, fitted with a large star tip, with the remaining half of the meringue.
  • Pipe a swirl pattern around the edge of the pavlova base.
FF Lemony Strawberry Pavlova
Piped swirls around the edge of the base give this pavlova a very pretty finish.
  • Place the meringue into the hot oven and immediately turn the heat down to 150C/130C fan, gas mark 2.
  • Bake for 1 hour 15 minutes – 1 hour 30 minutes.
  • When baked the pavlova will have a hard outer shell with a hint of soft marshmallow deliciousness inside.
  • Remove from the oven and allow to cool on the baking tray.
  • Once cooled use a palette knife to slide under the pavlova and separate it from the baking parchment. Transfer to a cake stand or serving dish.
  • When ready to decorate, place the limoncello, juice of 1 whole lemon and tablespoon of caster sugar into a small pan. Bring to a bubble and reduce the heat until the liquid is about a quarter of its original volume.
  • Whilst the lemon drizzle is reducing, pour the double cream into a bowl and whisk until it has reached the floppy stage. It will not be stiff, just thickened enough to hold a figure of eight.
  • Spoon the whipped cream onto the inner part of the pavlova.
  • Decorate with strawberries.
FF Lemony Strawberry Pavlova
Concentrated lemon luscious drizzle.
  • The concentrated lemon drizzle should look like the picture above.
  • Drizzle it over the strawberries, for an intensely lemon flavour.
  • Serve immediately.
FF Lemony Strawberry Pavlova
Lemony Strawberry Pavlova pretty delicious.

The lemon pavlova can be made, unfilled a day in advance. Store on the original baking parchment, but loosen it first with palette knife, wrap in cling film. The cream can be whipped ahead of time and stored covered, in the fridge. Make the drizzle and assemble just before serving.

This Lemony Strawberry Pavlova is sure to wow any dinner party guests and your family. It is so light and the lemon so refreshing, it is absolutely perfect for dessert after a heavy meal, such as a roast or curry.

One bite of this delicious delight and my mouth felt cleansed and ready for a second, third……. 😉.

Whilst I am unreliable at the best of times, I really am going to try to make one dessert a month. Yes really, a proper pudding, or lighter dessert during the warmer months. My husband will be a very happy man!

Are you a dessert person? Do you look at a restaurant menu, pick your dessert and plan your meal around it??

If you have enjoyed this Lemony Strawberry Pavlova here is my other pavlova dessert for you to try:

Raspberry Chocolate Pavlova

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova soo good.

I love reading your comments, thank you for taking the time to leave them and keep them coming please? I’m usually around on Twitter most days, so if you have any cooking/baking dilemmas send me a tweet and I’ll do my best to get back to you? I may not always have the answers, but I belong to an awesome community of amazing cooks and bakers. Between us there isn’t usually much that we can’t help with!

Have fun whilst you are cooking/baking and remember a feast can be improved with good company.

Sammie xx

 

 

 

 

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