Lemon Elderflower Pavlova Hearts

 

Ingredients

For the Pavlova Hearts:

4 large egg whites, room temperature

1 cup superfine sugar

1/2 tsp cream of tartar

1 tsp cornstarch

1/2 tsp lemon extract

For the Elderflower Cream:

1 cup heavy whipping cream, cold

1/2 cup mascarpone cheese

2-3 tbsp elderflower cordial (like St-Germain or Belvoir)

1 tbsp powdered sugar

For the Lemon Core & Garnish:

1/2 cup high-quality lemon curd

1 cup fresh raspberries or blueberries

Edible pansies or micro-mint

1 tsp lemon zest

Directions

Preheat & Template: Preheat oven to 225°F. On a piece

of parchment paper, trace 8 heart shapes (about 3 inches

wide) using a cookie cutter. Flip the paper over onto a

baking sheet.

Whisk Meringue: Beat egg whites and cream of tartar

until soft peaks form. Gradually add sugar one

tablespoon at a time, beating on high until stiff, glossy

peaks form and the sugar is fully dissolved. Fold in

cornstarch and lemon extract.

Pipe Hearts: Fill a piping bag with meringue. Trace the

heart outlines on your parchment, then pipe a second

"wall" around the edge of each heart to create a hollow

center.

Bake: Bake for 60–75 minutes until the shells are firm

and dry. Turn off the oven and let them cool completely

inside with the door propped open to prevent cracking.

The Cream: In a chilled bowl, whisk heavy cream,

mascarpone, powdered sugar, and elderflower cordial

until medium peaks form. The elderflower adds a

delicate floral note that cuts through the rich cream.

Assemble: Just before serving, spoon 1 tablespoon of

lemon curd into the bottom of each meringue heart.

Fill: Pipe or dollop the elderflower cream over the lemon

curd.

Final Garnish: Top with fresh berries, lemon zest, and

edible flowers. Serve immediately to enjoy the contrast of

the crisp shell and marshmallowy center.