Description
Pavlova Bombs are delightful individual pavlova domes baked to crispy perfection with soft marshmallow centers, filled with tangy lemon curd and vibrant raspberry coulis, topped with whipped cream, pistachios, and fresh mint. Perfect for a light, elegant dessert that’s fun to assemble and even more fun to smash and enjoy!
Ingredients
Scale
Meringue
- 80 ml / 1/3 cup egg whites (from 3 large eggs)
- 2/3 cup caster sugar (superfine sugar)
- 1 1/4 tsp cornflour (cornstarch)
- 1/2 tsp white vinegar
Fillings
- Raspberry coulis (fresh raspberry purée, prepared and strained as needed)
- Lemon curd (made using the 3 leftover yolks from the pavlova)
Whipped Cream
- 1 cup heavy/thickened cream (cold whipping cream)
- 1 1/2 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
Decoration
- 1 1/2 tbsp unsalted pistachios, finely chopped
- 5 mint sprigs, small
- 20 raspberries
- Icing sugar / powdered sugar for dusting
Instructions
- Prepare the oven and egg whites: Preheat oven to 150°C / 325°F. Separate 3 large eggs, keeping 80 ml (1/3 cup) of egg whites and set aside to come to room temperature for 15 minutes to ensure maximum fluffiness.
- Beat egg whites and sugar: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Slowly add 2/3 cup caster sugar over one minute while continuing to beat, then continue beating on high for 5 minutes until mixture is glossy, fluffy and no sugar granules remain when rubbed between fingers.
- Add stabilizers: Add 1/2 tsp white vinegar and 1 1/4 tsp cornflour, beat for an additional 30 seconds to incorporate fully.
- Prepare baking trays: Line two trays with baking (parchment) paper, dabbing a bit of meringue on corners to hold it in place.
- Pipe and shape meringue domes: Transfer meringue to a large piping bag with a 2 cm (0.8 inch) wide opening. Pipe 5 mounds on trays, smooth each into a dome shape approximately 4 cm wide and 6.5 cm tall using a small offset spatula or butter knife.
- Bake meringues: Immediately place trays in oven and reduce temperature to 110°C / 225°F (100°C fan). Bake for 1 hour 30 minutes or until dry to touch, checking the base to ensure no stickiness. If sticky, continue baking longer as needed.
- Cool meringues: Turn oven off and leave meringues inside to cool fully for 3 hours or overnight (about 10 hours) to ensure the perfect texture.
- Prepare fillings: While meringues bake, make lemon curd using leftover yolks and raspberry coulis by simmering and straining fresh raspberries; chill both until needed.
- Whip the cream: Beat 1 cup cold heavy cream with 1 1/2 tbsp caster sugar and 1/2 tsp vanilla extract on high speed until soft peaks form (about 45 seconds with a stand mixer or 1–1.5 minutes by hand). Stabilize if preparing ahead.
- Prepare piping bags: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags. Cut small openings: 5 mm for coulis, 1 cm for cream.
- Access pavlova center: Place one pavlova dome upside down in a muffin tin for stability. Using a small sharp knife, carefully cut a 1 cm hole in the center. Gently insert a chopstick and push aside the marshmallow center to make space for fillings.
- Fill pavlova bombs: Pipe about 1 1/2 tsp raspberry coulis into the hole, followed by about 2–3 tsp lemon curd. Plug the hole with whipped cream.
- Plate and decorate: Spoon roughly 2 tbsp cream onto a serving plate to anchor pavlova bomb. Place filled pavlova on cream, pipe and spread more cream on top. Garnish each with a raspberry, a mint sprig, chopped pistachios, and dust with icing sugar.
- Serve and enjoy: Present immediately and encourage smashing the pavlova to enjoy the combination of crispy meringue, gooey marshmallow center, tangy lemon curd, and fresh raspberry coulis in every bite.
Notes
- Use room temperature egg whites to achieve a better volume.
- Cornflour and vinegar help stabilize the meringue and create the classic texture of pavlova.
- Whipped cream can be stabilized a day in advance to maintain firmness; several methods are available such as adding gelatin.
- Baking times may vary; meringues should be dry to touch but not browned.
- If you don’t have piping bags, a ziplock bag with a corner snipped works fine for filling.
