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This baking kit contains the ingredients to make a fabulous heart pavlova cake – which can be topped with whipped double cream, raspberries & strawberries- then drizzled in pink ruby chocolate and adorned with our heart sprinkles and dried rose petals.

Ideal for Valentines day, Galentines Day, a birthday (with some candles), a special dinner – or just BECAUSE you wanna make something cute.

We are posting these out from February.

Detailed instructions, hints and tips and pitfalls to look out for and our are all included to give you the confidence to make pavlovas time and again.

All ingredients including the free-range egg whites are happy stored at room temperature – you will have at least 2 weeks shelf life remaining on your eggs – plenty of time to plan a baking session!

Heart pavlova baking kit contents:

600g caster sugar

500g Two Chicks Egg Whites (you only need 300g for this pavlova recipe, the rest you can use for another pavlova, or make pancakes or cocktails!)

1 tsp cream of tartar

Freeze-dried raspberries

Dried flowers

Heart sprinkles

Chocolate – to drizzle

Piping bags x 2

Equipment needed:

You will need an electric whisk – electric hand held works, but stand alone is easier.

Small roasting tin

Two baking trays

Non-stick baking paper

Large spoons

Tablespoons or dessert spoons

Ingredients to buy for our suggested serve:

600ml of fresh double cream

A punnet of fresh raspberries

A punnet of strawberries

A punnet of blueberries

(But feel free to go with what you have and what you like! The combinations are endless. You can bake the pavlova a couple of days before serving, and then top it just before serving with cream & fruit.


Available for UK postage.

We send these out via Royal Mail tracked 48.