Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Whipped Cream Recipe

★★★★★

4.7 from 113 reviews
  • Author: Harry
  • Total Time: 5 hours (including cooling time)
  • Yield: 5 individual pavlova bombs 1x
  • Diet: Vegetarian

Description

Pavlova Bombs are individual dome-shaped meringues with a crispy exterior and marshmallow center, filled with fresh raspberry coulis, tangy lemon curd, and topped with whipped cream, pistachios, and mint. These elegant desserts are baked low and slow for the perfect texture, then assembled and smashed to enjoy a delightful mix of textures and flavors in every bite.

Ingredients

Scale

Meringue

  • 80 ml / 1/3 cup egg whites (from 3 large eggs)
  • 2/3 cups caster sugar (superfine sugar)
  • 1 1/4 tsp cornflour / cornstarch
  • 1/2 tsp white vinegar

Filling

  • Raspberry Coulis (see post for recipe)
  • Lemon Curd (made from the 3 leftover yolks)

Whipped Cream

  • 1 cup heavy/thickened cream (cold)
  • 1 1/2 tbsp caster sugar / superfine sugar
  • 1/2 tsp vanilla extract

Decoration

  • 1 1/2 tbsp unsalted pistachios, finely chopped
  • 5 mint sprigs, small
  • 20 raspberries
  • Icing sugar / powdered sugar for dusting

Instructions

  1. Preheat oven: Set oven to 150°C / 325°F (all oven types) to prepare for meringue baking.
  2. Prepare egg whites: Separate egg yolks from the whites while cold from fridge for ease. Measure 80 ml (1/3 cup) egg whites and let come to room temperature for 15 minutes for better volume when whipping.
  3. Whip egg whites and add sugar: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Slowly add caster sugar over 1 minute while continuing to beat.
  4. Continue beating: Beat on high for 5 minutes until mixture is fluffy, glossy, and sugar dissolves (no graininess when rubbed between fingers). Add vinegar and cornflour, then beat for an additional 30 seconds to stabilize the meringue.
  5. Prepare baking trays: Line two trays with baking paper. Test meringue dabs on corners to check for dryness.
  6. Pipe meringue domes: Transfer meringue mixture to a large piping bag fitted with a 2 cm opening. Pipe 5 mounds onto trays, then smooth each mound into domes taller than wide, approximately 4 cm wide and 6.5 cm tall, using an offset spatula or butter knife.
  7. Bake meringues: Place trays in oven, immediately reduce temperature to 110°C/225°F (100°C fan). Bake for 1 hour 30 minutes or until dry to touch and base is firm; extend baking if still sticky.
  8. Cool meringues: Turn oven off and leave meringue domes to cool fully in oven for 3 hours or overnight (about 10 hours) for best texture.
  9. Prepare fillings: While meringues bake, prepare lemon curd and raspberry coulis by simmering until thickened, straining, and chilling.
  10. Whip cream: Just before serving, beat cold cream with caster sugar and vanilla extract until soft peaks form (about 45 seconds with mixer or 1–1.5 minutes by hand). Use a stabilizer if whipping cream a day ahead.
  11. Fill pavlova bombs: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags. Cut a small hole (1 cm) in the base of each meringue dome using a sharp knife, then gently loosen marshmallow center with a chopstick to make room for fillings.
  12. Assemble: Pipe approximately 1 1/2 teaspoons raspberry coulis, followed by 2–3 teaspoons lemon curd into the hole, then plug the hole with whipped cream.
  13. Plate and decorate: Pipe about 2 tablespoons of whipped cream on a serving plate, place pavlova bomb on top to prevent sliding. Spread additional whipped cream over the top, then garnish with a raspberry, a mint sprig, a sprinkle of chopped pistachios, and a dusting of icing sugar.
  14. Serve and enjoy: Serve immediately and encourage guests to smash the pavlova bombs to enjoy the combined textures of crispy meringue, gooey center, and tangy fillings all at once.

Notes

  • Note 1: Using cold eggs separates more easily.
  • Note 2: Cornflour and vinegar help stabilize the meringue texture.
  • Note 3: To stabilize whipped cream for making a day ahead, you can add gelatin or use commercial stabilizers.
  • Note 4: Baking times can vary with different ovens; meringues should be dry to the touch and firm on the base.
  • Note 5: If you don’t have piping bags, use a plastic bag with the corner snipped off or a spoon to fill.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: Pavlova, Meringue, Dessert, Lemon Curd, Raspberry Coulis, Individual Dessert, Elegant Desserts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbyharry.com/pavlova-bombs-with-raspberry-coulis-lemon-curd-and-whipped-cream-recipe/