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

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4.2 from 174 reviews

These Pavlova Bombs are delightful individual meringue domes with a crisp exterior and marshmallowy center, filled with tangy lemon curd, vibrant raspberry coulis, and topped with luscious whipped cream, fresh raspberries, chopped pistachios, and mint. Baked low and slow for perfect texture, they’re a show-stopping dessert to smash and enjoy!

Ingredients

Meringue

  • 80 ml / 1/3 cup egg whites (from 3 large eggs)
  • 2/3 cup caster sugar (superfine sugar, do not cut down)
  • 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 the whites used in meringue)
  • Butter, sugar, lemon juice (typical lemon curd ingredients, as per standard recipe)

Whipped Cream

  • 1 cup heavy/thickened cream (cold)
  • 1 1/2 tbsp caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract

Garnish and Fillings

  • 1 1/2 tbsp unsalted pistachios, finely chopped
  • 5 mint sprigs (small)
  • 20 fresh raspberries
  • Icing sugar (powdered sugar), for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 150°C / 325°F for all oven types.
  2. Prepare Egg Whites: Separate egg yolks from whites while cold and measure 80 ml (1/3 cup) egg whites. Let come to room temperature for 15 minutes to help fluffiness.
  3. Make Meringue: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Slowly add sugar over 1 minute while beating. Continue beating for 5 minutes until stiff, glossy peaks form and sugar dissolves. Add vinegar and cornflour, beat for 30 more seconds.
  4. Prepare Baking Trays: Line two trays with parchment paper. Test a bit of meringue on the corner to ensure meringue sticks.
  5. Pipe and Shape Meringues: Transfer meringue to a large piping bag with a 2cm opening. Pipe five mounds onto trays and smooth each into a dome shape about 4 cm wide and 6.5 cm tall.
  6. Bake: Place trays in oven; immediately reduce temperature to 110°C / 225°F (100°C fan). Bake for 1 hour 30 minutes until dry to the touch and base is set. Extend bake time if still sticky.
  7. Cool in Oven: Turn oven off and leave meringues inside to cool completely for 3 hours or overnight.
  8. Prepare Fillings: While meringues bake, prepare raspberry coulis by simmering and straining raspberries. Make lemon curd using leftover yolks, simmer to thicken and chill.
  9. Whip Cream: Just before assembly, beat heavy cream, sugar, and vanilla on high until soft peaks form (45 seconds with stand mixer, up to 1.5 minutes by hand). Stabilize if making ahead.
  10. Fill Pavlova Bombs: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags with different sized tips.
  11. Create Access Hole: Place pavlova upside down in a muffin tin. Cut a small 1cm hole in the center and gently loosen the marshmallow interior with a chopstick to make space for fillings.
  12. Fill: Pipe about 1 1/2 teaspoons raspberry coulis, then 2–3 teaspoons lemon curd inside the bomb. Top with whipped cream to plug hole.
  13. Decorate: Pipe and spread about 2 tablespoons of whipped cream on a serving plate, place pavlova bomb on top to prevent sliding. Pipe more cream on top of bomb, garnish with fresh raspberry, mint sprig, chopped pistachios, and dust with icing sugar.
  14. Serve and Smash: Serve immediately and encourage guests to smash their pavlova bombs to enjoy a mix of textures and flavors in every bite.

Notes

  • Note 1: Use cold eggs to separate yolks and whites easily, but let whites come to room temp before whipping.
  • Note 2: Cornflour and vinegar help stabilize the meringue and give it the right texture.
  • Note 3: Stabilizing whipped cream allows preparing it the day before; methods vary so follow your preferred recipe.
  • Note 4: Oven temperatures can vary; keep an eye to ensure meringues dry out but do not brown.
  • Note 5: If you don’t have piping bags, use ziplock bags with a corner snipped or spoon to fill.

Find it online: https://justsosavory.com/pavlova-bombs-with-raspberry-coulis-lemon-curd-and-whipped-cream-recipe/