Lavender Lemon Velvet Pavlova Hearts with MascarponeCream

Ingredients

Lavender Pavlova Hearts:

4 large egg whites, room temperature

1 cup granulated sugar

1 tsp cornstarch

1/2 tsp cream of tartar

1 tsp dried culinary lavender, finely ground

1 tsp lemon extract

A drop of violet food coloring (optional)

Mascarpone Cream:

1 cup mascarpone cheese, chilled

1/2 cup heavy whipping cream, chilled

1/4 cup powdered sugar

1 tsp vanilla bean paste

Lemon Curd & Topping:

1/2 cup lemon curd (store-bought or homemade)

1 cup fresh blueberries or blackberries

1 tbsp honey

Extra culinary lavender for garnish

Directions

Preheat oven to 225°F and line a large baking sheet with

parchment paper. Trace 4-6 heart shapes (about 4 inches

wide) on the back of the parchment as a guide.

In a clean glass bowl, beat egg whites and cream of

tartar on medium speed until soft peaks form.

Gradually add sugar one tablespoon at a time, increasing

speed to high. Beat until the meringue is stiff, glossy, and

the sugar has completely dissolved.

Gently fold in the cornstarch, ground lavender, lemon

extract, and food coloring using a spatula.

Pipe or spoon the meringue onto the heart templates,

creating a slight indentation in the center of each heart to

hold the cream later.

Bake for 75–90 minutes until the outsides are dry and

firm to the touch. Turn off the oven and leave the door

cracked, allowing pavlovas to cool completely inside for

at least 2 hours to prevent cracking.

In a chilled bowl, beat the mascarpone, heavy cream,

powdered sugar, and vanilla until stiff peaks form. Be

careful not to overbeat.

To assemble, place a pavlova heart on a plate. Spoon

1–2 tablespoons of lemon curd into the center

indentation.

Top with a generous dollop of the mascarpone cream.

Arrange fresh berries on top, drizzle lightly with honey,

and finish with a tiny sprinkle of dried lavender. Serve

immediately.