There’s nothing quite like the light, airy delight of Pavlova Bombs with Raspberry Coulis and Cream Recipe to brighten up any gathering or just a quiet weekend treat. These little clouds of meringue are perfectly crisp on the outside and melt-in-your-mouth soft on the inside, paired beautifully with tangy-sweet raspberry coulis and rich, velvety cream. The combination of textures and flavors creates an irresistible dessert that feels special yet surprisingly easy to make. Whether you’re an experienced baker or just starting out, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
Making Pavlova Bombs with Raspberry Coulis and Cream Recipe requires a handful of simple ingredients, each carefully selected to build that signature crispness and fluffiness. These basics work together for the perfect balance of sweetness, acidity, and creaminess.
- Egg Whites (80 ml / 1/3 cup): Use fresh, room-temperature whites for maximum volume and stability in your meringue.
- Caster Sugar (2/3 cups): Superfine sugar dissolves easily to keep the meringue glossy and smooth without grit.
- Cornflour (1 1/4 tsp): Adds a gentle softness inside, preventing the meringue from becoming too brittle.
- White Vinegar (1/2 tsp): Helps stabilize the egg whites and creates that tender interior texture.
- Heavy/Thickened Cream (1 cup, cold): Whipped until fluffy, it complements the tartness of the coulis and the crisp meringue.
- Caster Sugar for Cream (1 1/2 tbsp): Sweetens the cream just enough without overpowering the flavors.
- Vanilla Extract (1/2 tsp): Adds a warm, fragrant note to the whipped cream.
- Raspberry Coulis: The vibrant raspberry coulis brings a fresh, tangy punch that cuts through the sweetness perfectly.
- Unsalted Pistachios (1 1/2 tbsp, finely chopped): Provides a lovely crunch and a nutty contrast to the soft textures.
- Mint Sprigs (5 small): For a refreshing, aromatic garnish that brightens up the dish.
- Fresh Raspberries (20): Adds color, freshness, and additional fruity flavor.
- Icing Sugar: For that pretty dusting that finishes off your Pavlova Bombs elegantly.
How to Make Pavlova Bombs with Raspberry Coulis and Cream Recipe
Step 1: Prepare the Meringue Base
Start by ensuring your mixing bowl and beaters are impeccably clean and dry, as any grease or moisture can deflate the egg whites. Beat the egg whites on medium speed until soft peaks begin to form. Gradually add the caster sugar, one tablespoon at a time, while increasing the speed to high. Keep whisking until the meringue is glossy and forms stiff peaks that stand tall when the whisk is lifted. Then gently fold in the cornflour and white vinegar—these add that iconic soft pillow inside while keeping the crust crisp.
Step 2: Shape the Pavlova Bombs
Preheat your oven to a low temperature, typically around 100-110°C (210-230°F). Line a baking tray with parchment paper. Using two spoons or a piping bag, portion out small rounds of the meringue, about the size of a large spoon, spacing them well apart. Shape them with a slight hollow in the center to cradle the cream and coulis later on. Bake them low and slow for roughly 90 minutes until dry to the touch and easily lifted off the paper. Turn off the oven and leave them inside to cool completely for the best texture.
Step 3: Whip the Cream
While the meringues bake and cool, whip your cold heavy cream with caster sugar and vanilla extract until soft peaks form. If you like, you can stabilize the whipped cream by adding a little gelatin or store-bought stabilizer ahead of time, which helps keep its shape longer. This fluffy, sweetened cream is the luscious layer that balances each bite of crunchy and tangy raspberry.
Step 4: Assemble with Raspberry Coulis and Cream
When the Pavlova Bombs are completely cool, spoon a generous dollop of whipped cream into each hollow. Next, drizzle your homemade or store-bought raspberry coulis over the cream, allowing the vibrant red to seep into cracks and folds. Finish with a few fresh raspberries, chopped pistachios, and a light dusting of icing sugar for that extra touch of elegance and a pop of color.
How to Serve Pavlova Bombs with Raspberry Coulis and Cream Recipe
Garnishes
Simple garnishes make this dessert shine. Fresh mint sprigs add freshness that complements the sweet and tart elements perfectly. A scattering of chopped pistachios lends an unexpected crunch and a beautiful green contrast. Don’t forget that dusting of icing sugar—it’s like a delicate fairy dust that adds charm and a subtle sweetness.
Side Dishes
Pavlova Bombs with Raspberry Coulis and Cream Recipe are lovely enough to be served alone but paired with a light fruit salad or a crisp glass of sparkling wine, they shine even brighter. Fresh berries or a citrus sorbet are excellent companions, adding layers of cool, refreshing notes that cut through the richness of the cream and sweetness of the meringue.
Creative Ways to Present
For a stunning presentation, serve these Pavlova Bombs in individual clear glasses or mini trifle bowls, layering cream and coulis inside and garnishing on top. You can also create a miniature dessert platter or a sweet buffet display where guests can pick and choose their toppings, making it a fun and interactive treat.
Make Ahead and Storage
Storing Leftovers
Because meringue is best enjoyed fresh to maintain its crisp shell and soft interior, store any leftover Pavlova Bombs in an airtight container at room temperature for up to two days. Keep the whipped cream and coulis refrigerated separately and assemble just before serving to avoid sogginess.
Freezing
Freezing assembled Pavlova Bombs is not recommended as the texture of the meringue will be compromised. However, you can freeze the meringue shells alone in an airtight container for up to one month, then thaw at room temperature and assemble fresh. This makes it easier to prepare ahead while preserving the quintessential Pavlova texture.
Reheating
Pavlova Bombs are enjoyed at room temperature or chilled and are not meant to be reheated. If you want a slightly warmed treat, allow the meringues to come to room temperature and serve with slightly warmed coulis and cream for a cozy twist, but do avoid the microwave or oven as this will soften the crisp shells.
FAQs
What makes Pavlova Bombs different from regular meringues?
Pavlova Bombs are a particular style of meringue that balances a crisp exterior with a marshmallow-like interior, typically formed into small, individual portions perfect for filling with cream and fruit. Regular meringues may be crisp all the way through. The addition of cornflour and vinegar in Pavlova Bombs is key to achieving this texture.
Can I use frozen egg whites for this recipe?
Yes, frozen egg whites can be used, but make sure to thaw them completely and bring to room temperature before whipping. They may require a little longer to reach stiff peaks, but when done properly, they will still give excellent results.
How do I make the raspberry coulis from scratch?
Simply puree fresh or frozen raspberries with a bit of sugar and a squeeze of lemon juice, then strain through a fine sieve to remove seeds. This fresh coulis adds a vibrant, tart flavor that perfectly balances the sweet meringues.
What if I don’t have cornflour? Can I skip it?
Cornflour helps give Pavlova Bombs their signature soft interior while keeping the outside crisp. If you skip it, your meringue may be more uniformly crunchy and less tender inside, but it will still taste delicious.
How long do Pavlova Bombs keep their texture once filled?
Pavlova Bombs are best served soon after assembling, as the moisture from cream and coulis softens the meringue over time. Try to assemble no more than a few hours before serving to retain maximum crispness.
Final Thoughts
Once you try this Pavlova Bombs with Raspberry Coulis and Cream Recipe, you’ll understand why it’s a standout dessert that feels both elegant and inviting. The harmony of crisp meringue, luscious cream, and fruity coulis is simply unbeatable and perfect for any occasion. Give it a go – your friends and family will be asking for the recipe in no time.
Print
Pavlova Bombs with Raspberry Coulis and Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 5.5 pavlova bombs
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
Pavlova Bombs are delightful individual mini pavlovas with a crisp meringue shell and soft marshmallow center, topped with whipped cream, fresh raspberries, pistachios, and a tangy raspberry coulis or lemon curd. These elegant, bite-sized desserts are perfect for parties or special occasions.
Ingredients
Meringue
- 80 ml / 1/3 cup egg whites (from 3 large eggs)
- 2/3 cups caster sugar (superfine sugar, do not cut down)
- 1 1/4 tsp cornflour / cornstarch
- 1/2 tsp white vinegar
Raspberry Coulis
- Raspberry coulis (quantity to taste, see post for preparation)
Lemon Curd
- Lemon curd (made using 3 leftover yolks from the pavlova meringue)
Whipped Cream
- 1 cup heavy/thickened cream (cold, or any whipping cream)
- 1 1/2 tbsp caster sugar / superfine sugar
- 1/2 tsp vanilla extract
- Optional: stabiliser for cream (see notes for whipping cream day before)
Toppings
- 1 1/2 tbsp unsalted pistachios (finely chopped)
- 5 mint sprigs (small)
- 20 raspberries
- Icing sugar / powdered sugar (for dusting)
Instructions
- Prepare the Meringue: In a clean, dry bowl, whisk the egg whites from 3 large eggs until soft peaks form. Gradually add the caster sugar a tablespoon at a time, whisking continuously until the mixture is glossy and forms stiff peaks. Gently fold in the cornflour and white vinegar to stabilize the meringue.
- Shape and Bake: Preheat the oven and line a baking sheet with parchment paper. Spoon the meringue into 5 small rounds (bomb shapes) on the paper, shaping slightly hollow centers to hold fillings later. Bake at a low temperature (around 120°C/250°F) for about 90 minutes until the outside is crisp but the inside remains marshmallow soft. Turn off the oven and allow the pavlovas to cool inside to prevent cracking.
- Prepare Toppings: Whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. If stabilizing, add as per instructions. Prepare raspberry coulis and lemon curd ahead if desired. Chop pistachios and rinse raspberries and mint sprigs.
- Assemble Pavlova Bombs: Carefully remove cooled meringue shells from parchment paper. Spoon a small amount of lemon curd or raspberry coulis into the hollow center of each pavlova bomb. Top with a generous dollop of whipped cream. Garnish with fresh raspberries, chopped pistachios, mint sprigs, and dust lightly with icing sugar. Serve immediately for best texture and flavor.
Notes
- Use large egg whites and ensure no yolk contaminates the whites for optimal meringue volume.
- The cornflour and vinegar stabilize the meringue and help achieve the perfect texture.
- You can stabilize whipped cream by adding a stabilizer if preparing the cream ahead of time, helping maintain the shape and texture.
- Alternative toppings can include passionfruit pulp, pureed mango, chopped fruits, or chocolate sauce depending on preference.
- Do not reduce sugar in the meringue, as this will affect the final structure and taste.
