Heart shaped foods might be reserved for Valentine’s Day (which I hope was lovely, by the way!), but this quick dessert will taste good any day of the year.
Good news: meringue does not kill poodles. Our silly puppy manged to pull a meringue down from the kitchen counter when I wasn’t looking. These hearts are a little fragile, so make sure you keep your curious puppy away…you don’t want any broken hearts!
The meringue thief. Guilty puppy.
I just took a simple meringue recipe and made the individual hearts by spooning the meringue within a heart shaped cookie cutter on the baking sheet. Topped with vanilla whipped cream, lots of berries and a drizzle of chocolate sauce this was a light and scrumptious way to end the meal.
For an easy chocolate drizzle, just melt chocolate chips! The higher quality, the tastier it will be.
Capture hearts with this dessert any time of the year!
Bursting with juicy fruit and cream between layers of brown sugar meringue, this delicate and versatile dessert is certainly fit for its namesake. Believed to be created in honour of Russian prima ballerina Anna Pavlova while dancing on tour in Australia or New Zealand (they still debate it), the dessert has become one of my favourite things to make (and eat, obviously!).
This “triple-layer” version of the pavlova is a little more high maintenance than a more typical pavlova with one large meringue and toppings, but it is still easy to make and assemble and the overall effect of the layers is worth it! Recipe and variations