If you’re on the lookout for a show-stopping dessert that feels both elegant and playful then these Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe are absolutely the way to go. Just imagine biting into a crisp yet marshmallow-soft meringue shell bursting with tart and sweet bursts of raspberry coulis and silky lemon curd, all complemented by the richness of freshly whipped cream. Each component is simple on its own but together they create a symphony of textures and flavors that will absolutely wow your friends or family at any gathering.

Ingredients You’ll Need

A white plate holds three piping bags filled with three different colors of smooth, creamy frosting. The left bag contains a pale white frosting, the middle bag is filled with bright yellow frosting, and the right bag has a rich dark red frosting. Each piping bag is tied at the top with a small purple tie, and they rest side by side on the plate. The surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is like collecting little gems that each play a vital role—whether it’s creating that perfect airy meringue or vibrant sauces to brighten each bite. The list might seem detailed, but trust me, every element contributes something essential to this delightful dessert.

80 ml / 1/3 cup egg whites: Use fresh egg whites from large eggs at room temperature for the fluffiest meringue.
2/3 cups caster sugar: Also known as superfine sugar, this will melt smoothly into the whites for maximum gloss and stability.
1 1/4 tsp cornflour / cornstarch: Adds a tender marshmallow-like texture inside the crisp meringue shell.
1/2 tsp white vinegar: Helps stabilize the egg whites and enhances the meringue’s structure.
Raspberry Coulis: A fresh, vibrant sauce made from pureed raspberries to add bright acidity.
Lemon Curd: Uses leftover yolks for tangy richness that cuts through the sweetness beautifully.
1 cup heavy/thickened cream: Chilled and whipped to dreamy peaks for the perfect silky finish.
1 1/2 tbsp caster sugar: Sweetens the whipped cream gently without overpowering.
1/2 tsp vanilla extract: Adds luscious warmth and depth to the cream.
1 1/2 tbsp unsalted pistachios: Finely chopped for a nutty crunch and gorgeous color contrast.
5 mint sprigs: Fresh herbs that lift the entire dish with a hint of coolness.
20 raspberries: Juicy and pretty, perfect for garnish and extra taste bursts.
Icing sugar / powdered sugar: For that magical dusting that finishes everything effortlessly.

How to Make Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe

Step 1: Prepare and Whip the Egg Whites

Start by separating your egg whites carefully from the yolks and letting them come to room temperature for about 15 minutes. This step is crucial because room-temp whites whip up fluffier and faster. Using a stand mixer or a hand-beater, whip the egg whites on high speed for one minute before gradually adding the caster sugar. Keep beating for about five minutes until the meringue turns glossy, holds stiff peaks, and you can no longer feel sugar grains when you rub a bit between your fingers. Finally, mix in the cornflour and vinegar which help achieve that characteristic marshmallow interior and firm shell.

Step 2: Pipe Your Meringue Domes

Line your baking trays with parchment paper and transfer the meringue mixture into a piping bag fitted with a wide tip. Pipe five generous mounds, then smooth each one carefully into a dome shape taller than they are wide—roughly 4 cm wide and 6.5 cm high works beautifully. Don’t stress about perfection here; the rustic appeal only adds to the charm once decorated.

Step 3: Bake and Cool Slowly

Preheat your oven to 150°C and place the trays inside. Immediately turn the temperature down to a gentle 110°C and let them bake for 1 hour and 30 minutes. The goal is a dry, crisp exterior that gently hides the soft marshmallow-like inside. Once baked, turn the oven off and leave the meringues to cool completely inside—this slow cooling prevents cracks and ensures the perfect texture. Overnight is ideal if you have the time.

Step 4: Make the Raspberry Coulis and Lemon Curd

While your pavlovas are baking, prepare the vibrant raspberry coulis by simmering and straining fresh raspberries until smooth and bright. Use the leftover yolks from egg whites to make the luscious lemon curd, simmering gently until thickened. Both add that breathtaking contrast: bright, tart, and creamy that perfectly balance the sweet meringue.

Step 5: Whip the Cream

Right before assembly, whip the chilled heavy cream with caster sugar and vanilla extract just until soft peaks form. You can opt to stabilize the cream ahead of time if you need to prepare in advance, keeping it fresh and fluffy until serving.

Step 6: Assemble the Pavlova Bombs

Turn each meringue upside down and place in a muffin tin for steadiness. Use a small knife to gently create a 1cm hole in the base, then use a chopstick to loosen the inside without breaking the shell. Pipe in raspberry coulis first, followed by lemon curd, and then plug the hole by topping with whipped cream. Place each bomb on a cream bed on your serving plate to stop sliding, pipe more cream on top, then add raspberries, mint, chopped pistachios, and a final dusting of icing sugar.

How to Serve Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe

The image shows three round white meringue nests placed on a white plate with a white marbled background. Each meringue has a smooth, slightly cracked texture and is topped with a dollop of creamy white filling. On top of the cream sits a bright red raspberry with a fresh green mint leaf beside it. There are crushed light green pistachios sprinkled over the cream and scattered on the plate, along with a few loose raspberries and mint leaves around the meringues. The scene has soft natural lighting highlighting the details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped pistachios adds crunch and color, while fresh raspberries and vibrant mint sprigs provide freshness that complements every bite. Dusting with icing sugar just before serving gives a lovely delicate finish that makes each Pavlova Bomb look irresistible.

Side Dishes

This dessert shines best on its own but pairs wonderfully with a few seasonal fresh fruits or a simple fruit salad. Light, refreshing options like citrus segments or a berry medley highlight the tangy lemon curd and raspberry coulis beautifully, keeping the overall experience balanced and vibrant.

Creative Ways to Present

Try serving these Pavlova Bombs individually on glass plates or dessert bowls with a small pool of extra coulis beneath each bomb for a dramatic pop of color. For parties, create a “smash station” where guests can delight in breaking the delicate shells with a spoon for playful interaction. Layering some pistachios and edible flowers on top can elevate the visual appeal for special occasions.

Make Ahead and Storage

Storing Leftovers

Your pavlova shells can be stored airtight at room temperature for a few days without losing their crisp texture. However, avoid assembling them until just before serving to keep the shells from getting soggy.

Freezing

If you want to prepare meringue bases ahead of time, they freeze beautifully. Once completely cooled, wrap each dome in plastic wrap and place in an airtight container. Thaw at room temperature before filling and serving.

Reheating

Since pavlovas are delicate, reheating is generally not recommended. If you feel your shells have softened slightly, a few minutes in a low oven (100°C) can re-crisp them gently—but always test carefully to avoid burning.

FAQs

Can I use regular sugar instead of caster sugar?

For pavlova, superfine caster sugar is preferred because it dissolves quickly, ensuring a smooth, glossy meringue. Using regular granulated sugar might result in grainy texture, so it’s best not to substitute if you want perfect results.

What can I substitute for raspberry coulis if I don’t have raspberries?

Feel free to swap raspberry coulis for passionfruit pulp, pureed mango, or even a smooth chocolate sauce. Each brings a different but equally delicious twist to the Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe.

Is there a way to stabilize whipped cream so I can prepare it ahead?

Absolutely! You can stabilise whipped cream with gelatin, cream stabilizing powder, or by adding a small amount of cornstarch. This allows you to whip the cream a day early without worry, keeping it firm and fresh until serving.

Can I use frozen egg whites for the meringue?

Yes, frozen egg whites work well for meringues. Just ensure they are fully thawed and brought to room temperature before whipping. This can make prep easier if you have eggs on hand but want to save time later.

How soon should I serve the assembled Pavlova Bombs?

Once filled, pavlova bombs are best served immediately. The moisture from the fillings will slowly soften the meringue shells, so enjoy the beautiful contrast of textures right away for the ultimate experience.

Final Thoughts

This Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe has a special place in my heart for being both stunning and utterly delicious. It’s a dessert that invites you to savor every bite, balancing crisp, soft, tart, and sweet in such an unforgettable way. Whether for a celebration or a sweet treat to brighten your day, these bombs are sure to bring smiles all around. I encourage you to dive in and create these dazzling delights—they truly bring the magic of dessert to life.