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. Ultimately, this is the perfect dessert to share with those you love. And did I mention that it’s also Gluten Free!

FF Strawberry Heart Topped Chocolate Pavlova

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

A slice of Pavlova with a cup of tea.

Celebrating love

Last week we celebrated Valentine’s Day. And I wanted to create something that would be perfect to share with those I love. Although, every recipe 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 Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova

For this pavlova I piped the meringue heart and added swirls around the outside, defining the heart shape. And if I can make this pavlova, then so can you. While it is not difficult to do it creates a pretty finish. Also, this heart pavlova contains only cocoa, not chunks of chocolate, making it possible to pipe. Resulting in meringue mixture that resembles a light, airy mousse. And once baked it keeps it’s shape perfectly. Yum!

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

I adore the way that whipped double cream tops the chocolate pavlova, rather like a down duvet covers a bed. Since it moulds and fills the pavlova’s contours. While creating a soft, velvety contrast to the crisp and fudgey pavlova. Finally, chocolate dipped strawberries add a touch of decadence, crowning this dessert with their contrasting colours.

FF Pavlova and tea
A slice of pavlova served on heart embellished china.

One mouthful of this delightful, gluten free dessert and your tastebuds are lost to the complimenting flavours and contrasting textures. And one serving provides plenty of time to fully appreciate this beautiful pavlova. Although I promise not to 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 – I use British strawberries whenever possible

100g/4oz Milk Chocolate

50g/2oz White Chocolate

Method: Preheat the oven to 200/180C fan, gas mark 6, 400F.

Making the meringue:

Prior to starting this recipe 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. Because 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.

  • First of all, 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.

Creating the heart shape and baking the Pavlova:

  • 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, 325F. 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.

Chocolate covered strawberries

  • While the pavlova is cooling the prepare the chocolate strawberries. Into separate, small heatproof, microwaveable bowls, break up and add the milk and white chocolate, separately. Zap for 20 seconds at a time in the microwave, 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. Also keeping the strawberries refrigerated helps the chocolate set quickly, especially during warm weather.
  • 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.

Filling And Decorating The Strawberry Topped Chocolate Heart Pavlova

  • As soon as the pavlova is completely cooled remove 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.
FF Strawberry Topped Chocolate Heart Pavlova
Almost finished!
  • I chopped the remaining strawberries into fairly small pieces and sprinkled them around the whole strawberries.

Finally all that is needed is someone to share this stunning dessert with. Because all food tastes better when shared!

FF Strawberry Topped Chocolate Heart Pavlova
Strawberry Topped Chocolate Heart Pavlova

Serve sliced, ensuring each portion has a chocolate strawberry.

This Strawberry Topped Chocolate Heart Pavlova is at its best eaten on the day assembled. Although the pavlova can be made the day before and left to cool, overnight in the oven. Also the strawberries can be prepared 4 hours ahead and left in a cool place or placed in the fridge. 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

Importantly, all of my pavlova recipes on this blog are gluten free. Which makes them a suitable dessert for more people. Always 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.

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.


Silicone Baking Mat Review


When baking there is one disposable item that I use very frequently, baking parchment. So when  GOLDENSPOON  sent me 2 Premium Silicone Non Stick Baking Mats I was interested as to how they would perform. Also, carrying out a Silicone Baking Mat Review was going to be interesting and fun!

FF Silicone Baking Mat Review
Silicone Baking Mat Review would my gooey cookies come off easily?

Setting Out The Silicone Mat Review

After some research as to how hot Silicone bakeware can be cooked at. Since they are safe to bake up to 250C, I decided to test these vibrant green edged mats in three ways.

  1. First of all, bake at a high temperature – for this I choose to bake a puff pastry tart.
  2. Also, bake my most gooey and sticky recipe – for this I choose my Rolo Chocolate Cookies.
  3. And finally, use in place of baking parchment for setting messy melted chocolate – for this I covered some strawberries in chocolate to decorate a cake.
FF Silicone Baking Mat Review
Silicone Baking Mat Review 2 mats.

I received 2 Premium Silicone Non Stick Baking Mats, dimensions 27cm x 40cm. Following a quick wash in warm, soapy water, a quick dry and they were ready to use. And I was very pleased to find that they fitted nicely inside my two biggest, most used, baking trays.

First Test – Baking The Silicone Mat In A Hot Oven

Because puff pastry is baked at a high temperature, I decided to make a quick Asparagus Prosciutto Ham Tart.

Recipe: Asparagus Prosciutto Ham Tart serves 4

320g Ready Rolled Puff Pastry

10-12 Asparagus Spears – washed and trimmed

1 Medium Egg – whisked with a teaspoon of milk fit the egg wash

3 Medium Tomatoes – sliced

6 Slices Prosciutto Ham

Approx 50g Soft Cheese – I used Goddess Cheese from Pong Cheese. Alternatively you could use Brie, or mozzarella cheese.

Sea Salt and Freshly Ground Black Pepper.

1tbsp Olive Oil

Basil leaves to garnish

Assembling and baking the tart:

First of all, preheat the oven to 220C/200C fan, gas mark 7, 425F.

Place one Premium Silicone Non Stick Baking Mat on to a baking tray.

Un roll the pastry and place directly on to the mat – removing the paper it is rolled in.

Use a pastry brush to lightly cover the pastry in egg wash.

Place the asparagus and sliced tomatoes on to the pastry and season with salt and pepper.

FF Silicone Baking Mat Review
Silicone Baking Mat Review see how perfectly the pastry fits on the mat.

Place the baking tray in the top of the oven for 15 minutes.

After the baking time has elapsed remove the tray from the oven.

Break off small chunks of the cheese and scatter around the tart. Then lay the Prosciutto ham over the tart, in the same direction as the asparagus. Add a small drizzle of olive oil.

FF Silicone Baking Mat Review
Asparagus Prosciutto Ham Tart easily assembled on the silicone baking mat.

Place the tart back in the oven for 10 minutes to crisp the ham and finish baking.

FF Silicone Baking Mat Review
Asparagus Prosciutto Ham Tart

As soon as the tart is baked remove, from the oven and scatter over some whole basil leaves.

Remove the tart from the silicone baking mat before cutting.

The finished result is a delicious tart, that baked beautifully on the non stick silicone baking mat. It slid off the mat easily. The mat had a quick wash in warm soapy water and was as good as new.

Fantastic! These Premium Silicone Non Stick Baking Mats cook at a high temperature with no affect on taste and no change in appearance to the mat 10/10.

Baking Rolo Cookies

Next the gooey, sticky test. I used my Rolo recipe for this test. The cookies were prepared according to the recipe and baked using both mats, instead of baking parchment, as instructed.

This recipe requires the cookies to cool on the baking trays before removing.

Once cooled the cookies removed easily, with only a little of the melted caramel staying on the mat. This is usual with baking parchment too so I had expected it. A quick wash and the mats were clean and ready to use. A firm 9/10.

Finally Test As A Baking Parchment Substitute

Now for the melted chocolate test!

FF Silicone Baking Mat Review
Silicone Baking Mat Review with messy melted chocolate.

The strawberries were dipped in chocolate and left to set on the silicone baking mat. Once set they removed easily and were used to decorate a beautiful cake. Another quick wash in warm soapy water and again as good as new! A firm 10/10.

In conclusion I am thrilled with these Premium Silicone Non Stick Mats and thoroughly recommend them. Since they are so easy to use for a variety of baking and cooking purposes. Also they take up very little space, I store them flat in the bag they came in on top of some tins in a cupboard.

While also reusable and in my opinion better than baking parchment, these have to be a great choice, not only for our kitchens but also our planet!

If you have enjoyed this Silicone Baking Mat Review you may like these recipes to bake with your mats:

Blackberry Nectarine Tart

FF Silicone Baking Mat Review
Blackberry Nectarine Tart perfect for cooking on a silicone baking mat.

Red Onion Sausage Plait

FF Silicone Baking Mat Review
Red Onion Sausage Plait next time I bake this will be on a silicone baking mat!

Chocolate Dipped Viennese Fingers

FF Silicone Baking Mat Review
Chocolate Dipped Viennese Fingers had I used a silicone baking mat most of these would not of stuck to the cooling rack!

Strawberry Vanilla Chocolate Drip Cake

FF Silicone Baking Mat Review
Strawberry Chocolate Vanilla Drip Cake are what the chocolate covered strawberries decorated.

Having carried out this Silicone Baking Mat Review I am now a complete convert to baking with silicone. I wholeheartedly recommend every kitchen, where baking takes place, to switch to these silicone baking mats. Over time they will pay for themselves and are more environmentally friendly than using baking parchment.

So, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing your feast.

Sammie xx

GOLDENSPOON provided me with the 2 Premium Silicone Non Stick Baking Mats for the purpose of a review. All views and opinions are my own, as are the recipes, photographs and content of this post. I was not paid to review this product. Please see my  Disclosure Policy.