If you have a sweet tooth and love desserts that feel as light as clouds yet burst with vibrant flavors, then you are about to fall head over heels for this amazing Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe. This recipe combines the airy crunch of meringue with tangy lemon curd and fresh raspberry coulis, all rounded off with luxuriously whipped cream. It’s a dance of textures and tastes that’s perfect for impressing guests or indulging yourself with a summery treat that never fails to delight.
Ingredients You’ll Need
Getting these ingredients spot on is key to nailing the texture and flavor of your Pavlova Bombs. Each element plays a special role—from the crisp meringue to the luscious cream and bright fruit coulis—creating a perfectly balanced bite every time.
- Egg whites (80 ml / 1/3 cup): These are the foundation of your meringues—make sure they’re at room temperature for maximum volume.
- Caster sugar (2/3 cups): Superfine sugar is essential for a smooth, glossy meringue that holds its shape.
- Cornflour (1 1/4 tsp): Adds that signature marshmallow-y texture inside the crisp shell.
- White vinegar (1/2 tsp): Helps stabilize the meringue and keep it from cracking.
- Raspberry coulis: Homemade or store-bought, it adds a vibrant, tart pop that cuts through the sweetness.
- Lemon curd: Zesty and creamy, this uses the leftover yolks from your eggs to avoid waste and boost flavor.
- Heavy cream (1 cup): Cold and ready to whip, it adds richness and a silky texture.
- Caster sugar (1 1/2 tbsp): Sweetens the whipped cream delicately without overpowering.
- Vanilla extract (1/2 tsp): Brings warmth and depth to the cream’s flavor.
- Unsalted pistachios (1 1/2 tbsp): Finely chopped for a subtle crunch and a pop of green color.
- Mint sprigs (5 small): For a refreshing herbaceous note and pretty presentation.
- Raspberries (20): Fresh fruit to complement the coulis and add a burst of juiciness.
- Icing sugar: For dusting and adding a delicate snowy finish.
How to Make Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe
Step 1: Whisking the Perfect Meringue
Start by carefully separating your egg whites, ensuring no yolk sneaks in as that can prevent the whites from whipping up properly. Then, beat the egg whites until stiff peaks form, adding caster sugar a spoonful at a time. This slow addition lets the sugar dissolve fully, creating a glossy, stiff meringue base that will bake into those signature crisp shells with soft, marshmallow-like interiors.
Step 2: Folding in Cornflour and Vinegar
Once your meringue is velvety and thick, gently fold in the cornflour and white vinegar. These two ingredients work magic—giving the Pavlova Bombs stability and that airy-though-slightly-chewy texture inside. Be careful not to deflate the meringue during the folding process to preserve those lovely air pockets.
Step 3: Piping and Baking the Meringue Bombs
Transfer the meringue into a piping bag and pipe out small rounds onto a lined baking sheet—these are your little “bombs”. Bake at a low temperature for about 90 minutes. This slow baking helps dry out the meringue shells, ensuring crispness on the outside and softness inside. Then, let them cool completely to room temperature so they set perfectly before assembling.
Step 4: Preparing the Lemon Curd, Raspberry Coulis, and Whipped Cream
While the meringues bake, whip up your luscious lemon curd using the egg yolks leftover from your whites—no waste here! Prepare a fresh raspberry coulis by blending raspberries with a touch of sugar and straining out the seeds. Whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. You can even stabilize the cream in advance if you want to prep ahead without worrying about it going flat.
Step 5: Assembling Your Pavlova Bombs
To assemble, gently open each meringue bomb and spoon in a dollop of tart lemon curd, then a spoonful of vibrant raspberry coulis. Top with a generous swirl of whipped cream and garnish with chopped pistachios, fresh raspberries, and a small mint sprig for that wow factor. Dust a touch of icing sugar for an elegant final touch.
How to Serve Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe
Garnishes
Fresh raspberries and chopped pistachios are classic garnishes that add juicy bursts and a subtle crunch. Mint sprigs add a refreshing aroma and a bright pop of green. A light dusting of icing sugar transforms these pretty parcels into a picturesque dessert ready to impress at any gathering.
Side Dishes
These Pavlova Bombs are fabulous on their own but also pair beautifully with a scoop of vanilla bean ice cream or a simple fruit salad showcasing tropical fruits like mango and passionfruit. These sides enhance the flavor profile without stealing the spotlight from your star dessert.
Creative Ways to Present
Try serving your Pavlova Bombs on delicate dessert plates drizzled with extra raspberry coulis, or arrange them on a tiered tray for a stunning party centerpiece. You can even make mini versions for bite-sized delights at brunches or afternoon teas—either way, they’re sure to be a conversation starter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the assembled components separately—keep meringue shells in an airtight container at room temperature to maintain their crunch, the lemon curd and raspberry coulis refrigerated, and whipped cream folded gently in the fridge. Assemble just before serving to keep everything fresh and perfect.
Freezing
While meringue shells don’t freeze well once assembled, you can freeze the baked shells alone in an airtight container for up to a month. Thaw at room temperature, then add fresh fillings and whipped cream when ready to serve for best results.
Reheating
Since this dessert relies on crisp meringue, reheating is not recommended. Instead, enjoy your Pavlova Bombs fresh for the perfect texture contrast between crunchy exterior and creamy fillings.
FAQs
Can I use regular sugar instead of caster sugar?
Caster sugar is finely ground, helping it dissolve quickly and evenly for smooth meringue. Using regular granulated sugar might result in grainy meringue, so it’s best to stick with caster sugar for this Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe.
What if I don’t have cornflour?
Cornflour helps stabilize the meringue’s texture, but if you’re out, you can skip it, though your Pavlova might be a bit less chewy inside. Just make sure your meringue is whipped to stiff peaks for the cro crispest results.
How do I stabilize whipped cream if I want to prepare it a day early?
You can stabilize whipped cream by adding a small amount of cream of tartar, gelatin, or a commercial stabilizer while whipping. This helps maintain its structure so your Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe stay luscious and fluffy even when made ahead.
Can I substitute the lemon curd?
Absolutely! You can use passionfruit pulp, pureed mango, chopped fresh fruit, or even drizzle chocolate sauce inside your Pavlova Bombs for a different flavor twist. The recipe is versatile and lends itself to creativity.
Why is my meringue sticky or weeping?
This often happens if the sugar hasn’t dissolved fully or the humdity is high. Make sure to add sugar slowly while whisking and bake in a dry environment. Proper cooling and storing will also prevent weeping in this Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe.
Final Thoughts
There is something truly magical about creating these Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe. It’s one of those desserts that feels fancy but is surprisingly accessible, making it perfect for celebrations or simply treating yourself on a sunny afternoon. Give it a go—you will love the burst of flavors and textures in every heavenly bite!
Print
Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 5 to 6 Pavlova Bombs
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
These Pavlova Bombs are delicate, bite-sized meringue treats filled with luscious whipped cream and tart raspberry coulis, topped with vibrant pistachios, fresh raspberries, and mint. Perfect for elegant desserts or special occasions, they combine airy texture and sweet-tart flavors for a delightful finish.
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
- Lemon curd (made using the 3 leftover egg yolks from the Pavlova)
- Or alternative fillings: passionfruit pulp, pureed mango, chopped fruit, chocolate sauce
Whipped Cream Filling
- 1 cup heavy/thickened cream (or any whipping cream), COLD
- 1 1/2 tbsp caster sugar / superfine sugar
- 1/2 tsp vanilla extract
- Option to stabilise cream for whipping day before (see recipe notes)
Toppings
- 1 1/2 tbsp unsalted pistachios, finely chopped
- 5 mint sprigs, small
- 20 fresh raspberries
- Icing sugar / powdered sugar for dusting
Instructions
- Prepare the Meringue: Preheat your oven and line a baking tray with parchment paper. In a clean, dry bowl, whisk the 80 ml egg whites until soft peaks form. Gradually add the 2/3 cup caster sugar, whisking continuously until the mixture is glossy and forms stiff peaks. Gently fold in the cornflour and white vinegar carefully to avoid deflating the meringue.
- Shape and Bake: Using a spoon or piping bag, portion the meringue onto the prepared baking tray into 5 to 6 small round mounds. Bake them at a low temperature for about 90 minutes until they have a crisp shell but remain soft inside. Turn off the oven and let the meringues cool completely inside to prevent cracking.
- Prepare the Whipped Cream: While the meringue cools, whip the cold heavy cream with the caster sugar and vanilla extract until soft peaks form. Optionally, follow a stabilizing method if you intend to whip the cream a day ahead to maintain firmness.
- Assemble the Pavlova Bombs: Once the meringues are cool, gently slice a thin layer off the top to create a hollow center. Spoon raspberry coulis or lemon curd into the center, then add a generous dollop of whipped cream. Top with chopped pistachios, fresh raspberries, and small mint sprigs. Dust lightly with icing sugar before serving for an elegant finish.
Notes
- Note 1: Use fresh, room temperature egg whites for best volume in the meringue.
- Note 2: Cornflour and vinegar help stabilize the meringue structure and enhance crispness.
- Note 3: To stabilize whipped cream, add a small amount of gelatin or a commercial stabilizer and whip as directed. This allows preparation a day in advance without losing texture.
- The leftover yolks from the pavlova can be turned into a velvety lemon curd to use as filling.
- Other filling options such as passionfruit pulp, mango puree, chopped fruit, or chocolate sauce work beautifully for variety.
