Whether you are in love or not, this is one dessert that you'll enjoy. Mini heart shaped pavlova drizzled with melted dark chocolate and filled with whipped cream, cherry pie filling and chocolate sauce; what's not to like?
For the meringue, you need to whip up 3 egg whites in a clean, dry bowl till soft peaks hold. Add 170 grams castor sugar one tablespoon at a time and whisk well after each addition till you can't feel the sugar grit. By the time you have added in all the sugar, the meringue should be glossy and hold stiff peaks. Fold in a teaspoon of cornflour, 1/2 teaspoon vanilla essence and 1/2 teaspoon lemon juice. Pipe the meringue onto parchment paper in whatever shape you like. I drew hearts on the parchment paper and used the drawing as a guide to pipe the mixture. You can simply drop spoonfuls of the mixture onto the parchment paper as well. Drizzle over 35 grams of melted dark chocolate. Bake in a pre heated oven at 100C for 60 - 80 minutes or till the meringue peels away from the parchment paper easily. Open the oven door a bit and leave the meringue in it for a couple of hours.
Fill in the meringue with whipped cream, cherry pie filling and drizzle over more melted chocolate or chocolate sauce. I used around two cups of whipped cream and a quarter cup of pie filling.
May your heart be full of love all through the year!