Description
Pavlova Bombs are an elegant and fun twist on the classic pavlova dessert, featuring crisp meringue domes filled with tangy lemon curd, vibrant raspberry coulis, and light whipped cream. These stunning individual pavlovas are baked low and slow for a perfectly dry exterior and marshmallow-soft center, then filled and garnished with fresh raspberries, pistachios, and mint for a spectacular presentation and flavor experience.
Ingredients
Scale
Meringue
- 80 ml / 1/3 cup egg whites (from 3 large eggs)
- 2/3 cups caster sugar (superfine sugar, do not reduce)
- 1 1/4 tsp cornflour/cornstarch
- 1/2 tsp white vinegar
Raspberry Coulis
- Fresh raspberries (for coulis and garnishing, about 20 raspberries)
- Optional additional fruit or fruit purees (passionfruit pulp, pureed mango, chopped fruit, chocolate sauce as alternatives)
Lemon Curd
- Egg yolks from the 3 eggs used in meringue
- Additional lemon curd ingredients as per homemade recipe (typically lemon juice, sugar, butter)
Whipped Cream
- 1 cup heavy/thickened cream (cold)
- 1 1/2 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
Decoration and Garnish
- 1 1/2 tbsp unsalted pistachios, finely chopped
- 5 mint sprigs (small)
- Icing sugar/powdered sugar (for dusting)
Instructions
- Preheat Oven: Set the oven to 150°C / 325°F (all oven types) to begin preparing for the meringues.
- Prepare Egg Whites: Separate egg whites from yolks while cold, measure out 80 ml egg whites then let come to room temperature for 15 minutes for better volume when whipped.
- Add Sugar: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Slowly add caster sugar over 1 minute while continuing to beat.
- Beat Meringue: Continue beating for 5 minutes on high until mixture is fluffy, glossy, and sugar grains dissolve. Add vinegar and cornflour, then beat for an additional 30 seconds.
- Prepare Baking Trays: Line two trays with baking paper after testing a dab of meringue to check baking temperature.
- Pipe Meringue Domes: Transfer meringue to a large piping bag with a 2cm hole. Pipe five mounds on trays and smooth into domes about 4 cm wide and 6.5 cm tall using an offset spatula or butter knife.
- Bake Meringues: Immediately reduce oven temperature to 110°C / 225°F (100°C fan) and bake for 1 hour 30 minutes, until dry to the touch. Extend baking if bases remain sticky.
- Cool Meringues: Turn oven off and let meringues cool fully inside for at least 3 hours or overnight (about 10 hours).
- Make Fillings: Prepare lemon curd using leftover yolks and raspberry coulis by simmering, thickening, straining, and chilling both before assembly.
- Whip Cream: Beat cold cream with sugar and vanilla on high until soft peaks form, about 45 seconds in a stand mixer or 1-1.5 minutes with handheld beaters. Stabilize if making ahead.
- Prepare Piping Bags: Fill separate piping bags with raspberry coulis, lemon curd, and whipped cream. Cut piping tips accordingly—5 mm for coulis, 1 cm for cream.
- Cut Meringue Hole: Place each pavlova bomb upside down in a muffin tin for stability. Using a small sharp knife, carefully cut a 1 cm hole in the middle. Use a chopstick to gently loosen interior to create space for fillings.
- Fill Pavlova Bombs: Pipe about 1 1/2 teaspoons raspberry coulis into the hole, followed by 2-3 teaspoons lemon curd. Top and plug the hole with whipped cream.
- Plate and Decorate: Pipe about 2 tablespoons whipped cream onto a plate to hold pavlova. Place pavlova bomb on cream, then pipe and spread more cream on top. Garnish with a raspberry, mint sprig, chopped pistachios, and a dusting of icing sugar.
- Serve and Enjoy: Serve immediately, encouraging guests to smash the pavlova bombs to enjoy layers of crisp meringue, marshmallow center, lemon curd, and raspberry coulis in each bite.
Notes
- Use room temperature egg whites for better volume and fluffiness in the meringue.
- Do not reduce sugar amount as it affects the meringue set and texture.
- Vinegar and cornflour are added to stabilize the meringue and keep it chewy inside.
- Baking times may vary depending on oven; meringues should be dry to the touch but not browned.
- If you don’t have piping bags, you can use a ziplock bag with a corner snipped off or spoon the fillings carefully.
- Stabilizing whipped cream allows you to prepare a day ahead, maintaining texture and preventing weeping.
- Leave meringues to cool in the oven overnight for best texture and convenience.
