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There’s something undeniably romantic about a pavlova—crisp on the outside, marshmallowy on the inside, and layered with whipped cream and fresh fruit. It’s light yet decadent, simple yet stunning. And when infused with our beloved Rose-Colored Glasses, this dessert becomes even more magical.
Created by Emily Alben (@almondmilkmaiden), this Valentine’s Day pavlova takes on a floral twist with a hibiscus-kissed meringue, rose-infused whipped cream, and macerated berries, making it the perfect treat for a special someone—or just for yourself. After all, what’s sweeter than a little self-love?
Why We Love It
✨ Elevated with Herbs – Our best-seller, Rose-Colored Glasses, brings botanical bliss with provence rose, passionflower, and hawthorn for a sense of calm and uplift.
🍓 Seasonal & Fresh – Macerated strawberries add brightness and balance to the airy pavlova. (e/n: Since fresh berries aren’t in season, we suggest using frozen strawberries—they’re picked at peak ripeness and work beautifully once thawed. Just let them sit with the sugar, lemon juice, and zest to release their juices before assembling. 🍓✨)
🌹 A Feast for the Senses – Fragrant, floral, and lightly sweet, this pavlova is as beautiful as it is delicious.
Recipe Below ~
Whether you’re making this for a sweetheart, a group of friends, or simply yourself, this Rose-Colored Pavlova is a celebration of love in all its forms. Let us know if you try it!
Wishing you a sweet and love-filled Valentine’s Day! 🌹✨
Hibiscus Meringue
- 4 egg whites
- ½ tsp kosher salt
- 1 cup sugar
- 1 ½ tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla paste
- 1 tbsp ground hibiscus flowers (sifted) or 2 hibiscus tea bags (ground and sifted)
Rose Whipped Cream
- 2 cups heavy whipping cream
- 2 droppers full of Rose-Colored Glasses
- 1 tsp rose water
- 1 tsp vanilla paste
- ½ tsp kosher salt
Hibiscus Syrup (Optional, but Highly Recommended!)
- 8-10 dried hibiscus flowers
- 1 cup water
- 1 cup sugar
Hibiscus Meringue
- Preheat oven to 250°F. Line a baking sheet with parchment paper and trace an 8” circle, then flip the paper over.
- In a stand mixer, whip egg whites and salt on low, gradually increasing to medium until soft peaks form (about 2-3 minutes).
- In a small bowl, mix sugar and cornstarch, then slowly stream into the egg whites while whipping.
- Once incorporated, add vinegar and vanilla, then whip on high until stiff, glossy peaks form (4-5 minutes).
- Gently fold in ground hibiscus and whip for another minute.
- Spread meringue onto the traced circle, creating a slight well in the center.
- Bake for 75 minutes, then turn off the oven, crack the door, and let the meringue cool completely inside.
Rose Whipped Cream
Whip all ingredients in a stand mixer on low, then increase to medium-high until soft peaks form.
Macerated Strawberries
Combine ingredients in a bowl and refrigerate until ready to assemble.
Hibiscus Syrup (Optional)
Bring water and hibiscus to a boil, then add sugar and stir. Simmer for 20 minutes until syrup is reduced by half. Remove flowers and save for garnish. Allow syrup to cool.
Bringing It All Together
- Place the cooled meringue on a serving plate.
- Spread half of the rose whipped cream over the top, then layer with half of the macerated strawberries.
- Repeat with the remaining cream and berries.
- Drizzle with hibiscus syrup and garnish with dried hibiscus flowers for an extra romantic touch.
💘 Serve with a spoon and a whole lot of love!
