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
Scale
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.
