Meringue hearts with boozy berries

Meringue hearts with boozy berries
Preparation time
30 mins
Cooking time
40 mins
2 people

Meringue hearts with boozy berries.

Put the love into pavlova with a vanilla spiked strawberry and cream filling. This recipe makes enough meringue for two extra treats to nibble on later.


Meringue hearts with boozy berries


  • 2 egg whites
  • 100g (1/2 cup) caster sugar
  • 200g strawberries, hulled, sliced
  • 2 tablespoons strawberry liqueur
  • 1 tablespoon icing sugar mixture
  • 125ml (1/2 cup) thickened cream
  • 1/2 teaspoon vanilla bean paste
  • Icing sugar, to dust


  1. Preheat oven to 130°C. Draw six 10cm-long, 9cm-wide heart shapes on a sheet of baking paper. Turn over and place on a large baking tray.
  2. Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves and the mixture is thick and glossy.
  3. Transfer the meringue mixture to a piping bag fitted with a 1cm plain nozzle. Pipe an outline around inside of heart shapes, then pipe a little into centre of each heart and use a palette knife to spread to the edges. Bake for 40 minutes or until crisp and dry. Set aside to cool completely.
  4. Meanwhile, combine the strawberries, strawberry liqueur and icing sugar in a bowl. Set aside for 30 minutes to macerate.
  5. Use an electric beater to beat the cream and vanilla in a bowl until firm peaks form. Place 1 meringue heart on each plate. Top with the cream and strawberry mixture. Top each with another meringue heart. Dust with icing sugar.

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