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
Scale
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.
