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
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
- 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.
