Description
Pavlova Bombs are elegant individual meringue domes baked low and slow, filled with tangy lemon curd, bright raspberry coulis, and topped with whipped cream, pistachios, fresh raspberries, and mint. This recipe offers a light, airy dessert with a crisp outer shell and a soft marshmallow center, perfect for special occasions or an impressive treat.
Ingredients
Meringue Domes
- 80 ml (1/3 cup) egg whites (from 3 large eggs, room temperature)
- 2/3 cup 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 decoration)
Lemon Curd
- 3 egg yolks (leftover from meringue)
- Other standard lemon curd ingredients such as lemon juice, sugar, butter (see detailed post for exact amounts)
Whipped Cream
- 1 cup heavy/thickened cream (cold)
- 1 1/2 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
Garnishes & Extras
- 1 1/2 tbsp unsalted pistachios, finely chopped
- 5 mint sprigs
- 20 raspberries
- Icing sugar (powdered sugar) for dusting
Instructions
- Prepare the Meringue Mixture: Separate egg whites from yolks while cold and bring whites to room temperature for 15 minutes. Beat egg whites on high for 1 minute in a stand mixer. Gradually add caster sugar over 1 minute while beating. Continue beating for 5 minutes until mixture is fluffy, glossy, and sugar has dissolved. Add white vinegar and cornflour, then beat for 30 seconds more.
- Pipe and Shape Meringues: Preheat oven to 150°C (325°F). Line baking trays with parchment paper. Transfer meringue to piping bag fitted with a 2 cm hole. Pipe 5 mounds on trays and smooth into domes about 4 cm wide and 6.5 cm tall using a spatula.
- Bake Meringues: Immediately reduce oven temperature to 110°C (225°F, 100°C fan). Bake for 1 hour 30 minutes until dry to touch. If still sticky, continue baking longer. Turn oven off and leave meringues inside to cool completely for 3 hours or overnight (around 10 hours).
- Prepare Fillings: While meringues bake, make lemon curd using 3 leftover yolks by simmering lemon juice, sugar, and butter until thickened, then strain and chill. Make raspberry coulis by pureeing and straining fresh raspberries. Chill both until ready to use.
- Whip Cream: Just before serving, beat cold cream with caster sugar and vanilla extract until soft peaks form, about 45 seconds in a stand mixer or 1 to 1.5 minutes with handheld beaters. Optionally, stabilize cream a day ahead as per preferred method.
- Assemble Pavlova Bombs: Transfer lemon curd, raspberry coulis, and whipped cream into separate piping bags with appropriate tip sizes (raspberry coulis with 5 mm hole, cream with 1 cm hole). Place pavlova dome upside down in muffin tin for stability. Cut a 1 cm hole in center and gently push meringue center aside with a chopstick to create filling space.
- Fill Meringues: Pipe about 1.5 tsp raspberry coulis into hole, then add 2–3 tsp lemon curd. Plug hole with whipped cream.
- Decorate and Serve: On serving plates, pipe about 2 tbsp whipped cream, place pavlova bomb atop to prevent sliding. Pipe and spread extra cream on top, garnish with a raspberry, mint sprig, chopped pistachios, and dust with icing sugar.
- Enjoy: Serve immediately and encourage smashing to enjoy the contrast of crispy meringue, soft center, tangy curd, and sweet coulis in every bite.
Notes
- Use caster (superfine) sugar to ensure smooth, glossy meringue; do not reduce sugar.
- Room temperature egg whites whip better and create more volume.
- Stabilizing whipped cream can allow preparation a day in advance.
- Baking times may vary depending on oven performance; meringues should be dry to touch and not sticky.
- If piping bags are unavailable, use a spoon to shape meringue domes.
- Leftover egg yolks from separating whites are perfect for making lemon curd, avoiding waste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
