If you have a sweet tooth and love indulging in elegant, melt-in-your-mouth desserts, then the Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe is your new best friend in the kitchen. Imagine crisp, airy meringue shells bursting with luscious whipped cream, tangy lemon curd, and vibrant raspberry coulis—each bite offering the perfect balance of tartness and sweetness. These individual pavlovas not only make a stunning presentation but also bring a sense of joy and celebration to your table. This recipe is a delightful twist on the classic pavlova that is sure to dazzle your guests or simply treat yourself on a special day.
Ingredients You’ll Need
This recipe calls for simple, quality ingredients that come together beautifully to create a dessert that is both light and full of flavor. Each component plays a crucial role—the egg whites create that iconic airy meringue base, the lemon curd adds a zesty creaminess, and the raspberry coulis brings a fresh, fruity punch that perfectly complements the sweetness.
- 80 ml / 1/3 cup egg whites: These provide the foundation for your airy, crisp pavlova shells.
- 2/3 cups caster sugar (superfine sugar): Essential for stability and that glossy finish; don’t skimp here!
- 1 1/4 tsp cornflour / cornstarch: Helps create that marshmallowy interior typical of a great pavlova.
- 1/2 tsp white vinegar: Adds acidity to stabilize the meringue and keep it from collapsing.
- Raspberry Coulis: A vibrant, tart sauce that brightens up each bite with fresh raspberry flavor.
- Lemon Curd: Made from the leftover yolks, it adds luxurious creaminess with a zesty tang.
- 1 cup heavy/thickened cream (cold): Whipped to soft peaks, it’s the perfect creamy contrast inside the pavlova bombs.
- 1 1/2 tbsp caster sugar: Sweetens the whipped cream gently without overpowering other flavors.
- 1/2 tsp vanilla extract: Brings warmth and depth to the cream.
- 1 1/2 tbsp unsalted pistachios (finely chopped): Adds a lovely crunch and a pop of color.
- 5 mint sprigs (small): For fresh herbal notes and a pretty garnish.
- 20 raspberries: Sweet and tart bursts of fruit to top your pavlova bombs.
- Icing sugar / powdered sugar (for dusting): Adds an elegant finishing touch.
How to Make Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
Step 1: Prepare the Meringue Shells
Start by preheating your oven to a low temperature to ensure gentle drying, which is key to getting perfect pavlova shells. Whisk your egg whites until they reach stiff peaks, and then gradually add caster sugar, beating until the mixture is glossy and holds firm. The cornflour and vinegar are folded in last to give the meringues that signature marshmallowy center while maintaining a crisp exterior. Spoon or pipe the mixture into neat rounds on a lined baking sheet, gently making a little hollow in each to hold your fillings.
Step 2: Bake with Patience
Bake the meringue shells slowly at a low temperature to dry them out without browning. This takes some patience—around 90 minutes—to achieve the ideal crisp that cracks softly under your fork. Once baked, turn off the oven and let the shells cool inside to avoid sudden temperature shocks that might cause cracking. This step ensures your pavlova bombs remain sturdy enough to hold their creamy contents.
Step 3: Whip the Cream
Chill your mixing bowl and beaters for the best whipped cream results. Combine cold heavy cream with caster sugar and vanilla extract, then whip until soft peaks form. This luscious cream is the perfect softness paired against the crisp pavlova shell. If you want to stabilize your whipped cream to keep it fresh longer, adding a touch of gelatin or using a stabilizing powder works wonders—ideal if you plan to prepare in advance.
Step 4: Assemble the Bombs
Once your pavlova shells are cool, start filling each with a generous dollop of whipped cream followed by a spoonful of tangy lemon curd. Drizzle on the fresh raspberry coulis to introduce bursts of vibrant flavor and color. Garnish with sprinkles of chopped pistachios, fresh raspberries, and a few mint leaves. Finally, dust everything lightly with icing sugar for a delicate, snow-kissed look that’s almost too pretty to eat.
How to Serve Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
Garnishes
The beauty of this recipe is in its vibrant presentation. Fresh raspberries, mint sprigs, and finely chopped pistachios not only add delightful textures but also bring pops of deep red, green, and earthy tones. Dusting with powdered sugar gives it a light, fresh finish that invites eager forks to dig in.
Side Dishes
While these pavlova bombs stand brilliantly on their own, if you’re serving a larger crowd, consider simple accompaniments like fresh fruit salad, or a chilled glass of sparkling rosé to cut through the sweetness with bubbles. A light sorbet can also be a refreshing pairing that complements the tangy notes in the lemon curd.
Creative Ways to Present
For a special occasion, try serving your pavlova bombs in clear glass bowls to show off the layers of creamy lemon curd, white cream, and vibrant coulis beneath the crisp shell. You could also spoon extra coulis onto plates and place the bombs atop for a dramatic, restaurant-quality look. If you want to go rustic, arrange them on a wooden board with scattered pistachios and mint for a charming, inviting vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the pavlova bombs separately from the whipped cream and coulis in airtight containers. Meringue shells soften quickly when exposed to moisture, so keep them dry and assembled just before serving to maintain that perfect crisp.
Freezing
You can freeze unfilled meringue shells in a sealed bag or container for up to a month. When ready, thaw them at room temperature before assembling with fresh ingredients. Avoid freezing assembled pavlovas, as the cream and fruit can become watery and affect texture once thawed.
Reheating
Reheating pavlova isn’t recommended because the shells are at their best crisp and delicate when fresh. Instead, enjoy the pavlova bombs at room temperature or chilled slightly for a cool, refreshing dessert experience.
FAQs
Can I use powdered sugar instead of caster sugar for the meringue?
For the best results, stick with caster sugar because it’s finer and dissolves more quickly, creating a smoother, glossier meringue. Powdered sugar contains cornstarch which might affect the texture.
How can I make sure my meringue doesn’t crack?
Slow and low baking is key, as well as allowing the shells to cool completely inside the oven after baking. This gradual change in temperature prevents sudden shocks that cause cracking.
Is it possible to make the lemon curd from scratch?
Absolutely! Homemade lemon curd is a delicious addition that makes this recipe extra special. It’s a great way to use the egg yolks left from separating your whites for the pavlova shells.
Can I substitute the raspberry coulis with another fruit sauce?
Definitely! Passionfruit pulp, pureed mango, or even a rich chocolate sauce make wonderful alternatives, each bringing a unique flavor twist to your pavlova bombs.
What’s the best way to store the assembled pavlova bombs if I need to prepare them ahead?
Assemble them just before serving to keep the meringue crisp. If you must prepare earlier, store components separately and combine when ready to serve.
Final Thoughts
I truly hope you give the Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe a try because it’s such a joyful dessert to make and enjoy. Each bite delivers layers of textures and flavors that feel like a little celebration. Whether it’s for a holiday, a special occasion, or just a weekend treat, these pavlova bombs are sure to bring smiles and rave reviews. Happy baking!
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Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 5.5 Pavlova Bombs
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
These Pavlova Bombs are delightful bite-sized meringue treats with a crisp shell and a marshmallow-soft center. Each bomb is filled with luscious whipped cream, vibrant raspberry coulis, and zesty lemon curd, then topped with crunchy pistachios, fresh raspberries, and mint for a refreshing finish. Perfect for special occasions or elegant dessert servings, these Pavlova Bombs combine the classic lightness of Pavlova with a fun, modern presentation.
Ingredients
Pavlova Base
- 80 ml (1/3 cup) egg whites (from 3 large eggs)
- 2/3 cup caster sugar (superfine sugar, do not reduce)
- 1 1/4 tsp cornflour (cornstarch)
- 1/2 tsp white vinegar
Raspberry Coulis
- Fresh or frozen raspberries (quantity as needed for coulis, approx. 100g)
- Sugar to taste (about 2 tbsp)
Lemon Curd
- 3 large egg yolks (leftover from Pavlova eggs)
- 1/2 cup sugar
- 1/4 cup lemon juice
- 2 tbsp unsalted butter
Whipped Cream Filling
- 1 cup heavy/thickened cream, cold
- 1 1/2 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- Optional: Stabiliser for whipping cream (if whipping the day before)
Garnishes
- 1 1/2 tbsp unsalted pistachios, finely chopped
- 5 small mint sprigs
- 20 fresh raspberries
- Icing sugar (powdered sugar) for dusting
Instructions
- Prepare the Pavlova Base: Preheat the oven to 120°C (250°F). In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating well after each addition until the meringue is thick and glossy. Gently fold in the cornflour and white vinegar to stabilize the meringue. Using a spoon, form 5 evenly sized mounds (bomb shapes) onto a baking tray lined with parchment paper.
- Bake the Meringues: Place the tray in the oven and bake for 90 minutes at a low temperature to dry out the meringue, ensuring a crisp outer shell with a marshmallow-like center. Once baked, turn off the oven, leave the door slightly open, and let the meringues cool completely inside to avoid cracks.
- Make the Raspberry Coulis and Lemon Curd: For the coulis, blend fresh or frozen raspberries with sugar, then strain to remove seeds, adjusting sweetness to taste. For the lemon curd, whisk egg yolks with sugar and lemon juice over low heat until thickened, then stir in butter and cool.
- Whip the Cream: Chill a mixing bowl and beaters. Whip the cold cream with caster sugar and vanilla extract until soft peaks form. Stabilize if preparing ahead. Keep chilled until assembling.
- Assemble the Pavlova Bombs: Gently cut a small hole or hollow out the center of each meringue bomb. Fill each with a spoonful of lemon curd, then add a dollop of whipped cream. Drizzle raspberry coulis over the cream and garnish with chopped pistachios, fresh raspberries, and mint sprigs. Dust lightly with icing sugar before serving.
Notes
- Use room temperature egg whites for easier whisking to stiff peaks.
- Do not reduce the sugar as it impacts the crispness and structure of the meringue.
- The white vinegar and cornflour help stabilize and give the meringue its characteristic texture.
- To stabilize whipped cream, add 1 tsp gelatin soaked and dissolved or commercial cream stabilizer before whipping.
- Other filling options include passionfruit pulp, pureed mango, chopped fresh fruit, or chocolate sauce for variety.
- Ensure no grease or yolk contaminates the egg whites or they will not whip properly.
- Cooling the meringues inside the oven prevents cracking caused by sudden temperature changes.
