Ingredients

80 ml (1/3 cup) egg whites (from 3 large eggs, see Note 1)

2/3 cup caster sugar (superfine sugar, do not reduce)

1 1/4 tsp cornflour (cornstarch)

1/2 tsp white vinegar

Raspberry coulis (see post for recipe)

Lemon curd (made with the 3 leftover yolks from the pavlova)

1 cup heavy/thickened cream, cold

1 1/2 tbsp caster sugar (superfine)

1/2 tsp vanilla extract

1 1/2 tbsp unsalted pistachios, finely chopped

5 mint sprigs, small

20 raspberries

Icing sugar (powdered sugar) for dusting

Instructions

Step 1: Preheat your oven to 150°C (325°F) for all oven types. Separate the egg yolks from the egg whites while the eggs are cold, then measure 80 ml (1/3 cup) egg whites and let them come to room temperature for 15 minutes.

Step 2: Using a stand mixer or electric beater, beat the egg whites on high for 1 minute. Slowly add the sugar over 1 minute while continuing to beat.

Step 3: Beat for another 5 minutes until the mixture is fluffy, glossy, and sugar grains dissolve when rubbed between fingers. Add the vinegar and cornflour, then beat for 30 more seconds.

Step 4: Prepare two baking trays by cutting parchment paper and dabbing a little meringue on the corners to hold the paper in place.

Step 5: Transfer the meringue into a piping bag with a large 2cm (0.8″) opening. Pipe five mounds spaced apart on the trays, then smooth each into a dome shape taller than it is wide (about 4 cm wide and 6.5 cm tall).

Step 6: Place both trays in the oven, immediately reduce the temperature to 110°C (225°F) or 100°C fan, and bake for 1 hour 30 minutes. The meringues should be dry to the touch; bake longer if still sticky.

Step 7: Turn off the oven and leave the meringues inside to cool completely for at least 3 hours or overnight.

Step 8: While the meringues bake, prepare the lemon curd and raspberry coulis, simmering and chilling them as needed.

Step 9: Whip the cold cream with sugar and vanilla extract until soft peaks form, about 45 seconds using a stand mixer or 1–1.5 minutes with a hand mixer. Stabilize if you plan to prepare the cream in advance.

Step 10: Transfer the raspberry coulis, lemon curd, and whipped cream into separate piping bags. Cut a small 5 mm hole for the coulis and a 1 cm hole for the cream.

Step 11: Place a pavlova dome upside down in a muffin tin for stability. Carefully cut a 1 cm hole in the center of the base, then gently loosen the marshmallow center with a chopstick to make space for fillings.

Step 12: Pipe about 1 1/2 teaspoons raspberry coulis into the hole, followed by 2-3 teaspoons lemon curd. Plug the hole with whipped cream.

Step 13: To serve, pipe 2 tablespoons of cream on a plate, place the pavlova bomb on top, and spread more cream on the top. Decorate with a raspberry, mint sprig, chopped pistachios, and dust with icing sugar.

Step 14: Serve immediately and encourage smashing to enjoy the contrasting textures and flavors in each bite!

Tips & Variations

Use superfine caster sugar to ensure the meringue texture is smooth and stable.

Substitute lemon curd with passionfruit pulp, pureed mango, chopped fresh fruit, or chocolate sauce for different flavor profiles.

If you want to prepare whipped cream ahead, stabilize it using gelatin or a commercial stabilizer, allowing easier assembly on the day.

Keep the meringue domes taller than wide to maintain their shape after baking.

If you don’t have piping bags, small zip-top bags with corners snipped off work well too.

Storage

Store the baked meringue domes in an airtight container at room temperature for up to 3 days. Once filled with cream and curd, serve immediately as the meringue will soften quickly. Leftover whipped cream and curd can be refrigerated for up to 2 days. Reheating is not recommended for assembled Pavlova Bombs.

FAQs

Can I use regular sugar instead of caster sugar?

It’s best to use superfine (caster) sugar because it dissolves more easily in the egg whites, resulting in a smooth, glossy meringue. Regular granulated sugar may cause a grainy texture.

Why do I need to let the egg whites come to room temperature?

Egg whites whip better at room temperature because the proteins unwind more easily, allowing more air to incorporate and creating a light, fluffy meringue.