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Roseberry Velvet Pavlova Hearts

Roseberry Velvet Pavlova Hearts are the kind of dessert that make people stop and stare. Crisp, creamy, and blushing with berries, they feel fancy without the fuss.
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Ingredients
  

4 large egg whites, room temperature

1 cup superfine sugar

1 teaspoon cornstarch

1 teaspoon white vinegar or lemon juice

1 teaspoon vanilla extract

1 to 2 tablespoons roseberry puree, strained

1 teaspoon natural cocoa powder, optional

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 to 2 cups fresh mixed berries

Instructions
 

  • Preheat oven to 225°F and line baking sheets with parchment paper.
    Whip egg whites until foamy, then gradually add sugar and beat until stiff and glossy.
    Fold in cornstarch, vinegar, vanilla, and gently swirl in roseberry puree and cocoa.
    Pipe or spoon meringue into heart shapes with a shallow center.
    Bake for 75 to 90 minutes, then cool completely in the oven.
    Whip cream with powdered sugar, assemble pavlovas with cream and berries, and serve immediately.