Heart-Shaped Cookie Cake

Cut a heart-shaped template from baking paper to the size of a baking tray (approximately 25 x 30cm with a 5cm-wide band).

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together for 2 minutes or until light in colour and fluffy. Add eggs, one at a time, mixing until fully combined. Add vanilla and mix to combine. Add coconut flour, almond meal, baking powder and pinch of salt, and beat until a soft dough forms. Halve mixture, wrap in plastic wrap and refrigerate for 1 hour or until firm.

Remove dough and roll out, between two sheets of baking paper, until approximately 5mm thick, then freeze for 15 minutes or until firm.

Preheat oven to 190°C. Remove dough from freezer and remove top layer of baking paper. Using the heart-shaped template, trim a heart shape from the dough then transfer heart shape on baking paper to a large baking tray. Repeat with the second piece of dough. Gently push 1/4 cup peanut butter chips into the surface of each heart-shaped dough and bake for 15 minutes or until golden. Cool on trays until firm.

Reduce oven to 100°C. In a large mixing bowl, add meringue & pavlova powder with 1/2 cup water. Mix to combine, then allow to stand for 2 minutes. Whisk on high speed for 12 minutes or until stiff peaks form. Divide mixture among three bowls and use food colouring to create three shades of pink.

Fit three piping bags with different piping nozzles, and fill bags with meringue mixtures. Line 3 baking trays with baking paper, and place a small amount of meringue mixture on the corners to secure baking paper to trays. Pipe meringue mixture onto trays and bake for 1 hour.

Meanwhile, place cream and icing sugar in the bowl of a stand mixer and whisk for 2 minutes on medium speed or until stiff peaks form. Transfer to a piping bag fitted with a round nozzle.

Carefully place one heart-shaped cookie onto a large board or serving platter. Pipe two-thirds of cream mixture onto cookie. Place second cookie on top, and pipe on remaining cream mixture.

Decorate with meringues and scatter over remaining peanut butter chips. Serve immediately.