If you adore desserts that are as delightful to eat as they are to make, you are going to fall head over heels for this Pavlova Bombs Recipe. Imagine small, cloud-like meringue domes with a crisp exterior and soft, marshmallow center, bursting with a luscious blend of tart raspberry coulis, zesty lemon curd, and fluffy whipped cream—all crowned with colorful pistachios and fresh raspberries. This recipe is a spectacular showstopper that guarantees smiles, smashing fun, and an unforgettable flavor party in every bite.

Ingredients You’ll Need

The image shows three white meringue nests on a white marbled surface. Each nest has a smooth, cracked outer shell with a soft, creamy yellow filling inside, swirled with bright red raspberry sauce. One meringue is broken open, revealing the layered filling clearly. Each nest is topped with a small dollop of white cream, a fresh red raspberry, and a small green mint leaf. Around the nests, there are extra red raspberries and crushed pistachio nuts scattered on the surface. The lighting highlights the shiny texture of the filling, with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

This Pavlova Bombs Recipe relies on a handful of simple, yet indispensable ingredients that balance texture, flavor, and color. From the glossy egg whites that create a crisp shell to the vibrant fruit fillings, each component plays a starring role in crafting this extraordinary dessert.

80 ml / 1/3 cup egg whites: Use egg whites at room temperature for the fluffiest meringue base.
2/3 cups caster sugar (superfine sugar): Essential for achieving that glossy, stable meringue texture—do not reduce!
1 1/4 tsp cornflour (cornstarch): Adds a delicate marshmallowy softness inside while stabilizing the meringue structure.
1/2 tsp white vinegar: Helps the meringue keep its shape and adds a subtle tang to balance sweetness.
Raspberry Coulis: Bright and tart, this sauce complements the sweet meringue marvelously.
Lemon Curd: Uses the leftover yolks and adds creamy citrus zing that lifts every bite.
1 cup heavy/thickened cream: Chilled for perfect whipping with just the right sweetness and vanilla aroma.
1 1/2 tbsp caster sugar: Sweetens the whipped cream subtly without overpowering.
1/2 tsp vanilla extract: Infuses the cream with a warm, fragrant note.
1 1/2 tbsp unsalted pistachios, finely chopped: Adds crunch, color, and a nutty finish that’s irresistible.
5 mint sprigs: Fresh green bursts that brighten up the presentation and add freshness.
20 raspberries: Juicy and vibrant, these make for the perfect natural garnish.
Icing sugar / powdered sugar: For a delicate dusting that adds visual magic and delicate sweetness.

How to Make Pavlova Bombs Recipe

Step 1: Preparing the Pavlova Meringue Domes

Begin by preheating your oven to 150°C / 325°F. Separate your eggs carefully while they’re cold for ease, then measure out 80 ml of the whites, letting them reach room temperature. This step is crucial because it helps the egg whites whip up to a beautifully airy consistency. Take your stand mixer or electric beater and start beating the whites on high speed. Gradually incorporate your caster sugar over one minute to dissolve completely, ensuring a shiny, stiff, and smooth meringue base. Don’t forget to add the vinegar and cornflour in the final moments of whipping; they provide that signature marshmallow center and tender crunch.

Step 2: Shaping and Baking the Pavlova Bombs

Line two trays with baking paper and pipe five large mounding domes of meringue, making them taller than they are wide—aim for roughly 4 cm wide and 6.5 cm tall. A little imperfection adds charm since you’ll be decorating later! Once piped, place the trays immediately into the hot oven, then turn the temperature down to 110°C / 225°F and bake for about 1 hour and 30 minutes. This slow, gentle bake dries them perfectly without browning, creating that crisp shell and soft inside. After baking, turn the oven off and leave them inside to cool for at least 3 hours or preferably overnight; this drying-out process is the secret to the perfect texture.

Step 3: Preparing the Fillings and Whipped Cream

While your pavlova domes are baking and cooling, whip up the luscious raspberry coulis and the zingy lemon curd—both of which offer tangy brightness that cuts through the sweetness beautifully. The lemon curd, which cleverly uses the leftover yolks from your egg whites, brings richness and sunny notes. Just before serving, whip your cream to soft peaks with caster sugar and vanilla, or stabilize it if preparing ahead, so it holds its cloud-like texture alongside the meringues and tangy fillings.

Step 4: Assembling Your Pavlova Bombs Recipe

Turn each cooled meringue dome upside down in a muffin tin to hold steady, then carve a small 1 cm hole at the center of the base. Gently push the center out with a chopstick to make room for the magic fillings. Now pipe in the raspberry coulis first, followed by the lemon curd, then seal with a generous swirl of whipped cream. The combination creates a flavor explosion within each “bomb” when you break into it. Finally, decorate with a mound of whipped cream on top, a single raspberry, a sprig of mint, chopped pistachios, and a dusting of icing sugar that looks like a winter wonderland.

How to Serve Pavlova Bombs Recipe

The image shows three meringue nests placed on a white plate with a white marbled texture surface. Each meringue is white with a smooth, slightly cracked texture and is topped with a dollop of creamy white whipped topping. On top of that, there is one bright red raspberry and a small green mint leaf, along with some crushed pistachio nuts sprinkled around and on the whipped topping. Additional raspberries and mint leaves are scattered around the meringues on the plate, with some fine white powdered sugar dusted over them, giving a fresh and delicate look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing these Pavlova Bombs is where you can get creative and elevate the experience. Finely chopped pistachios add a subtle crunch and gorgeous green flecks, fresh raspberries contribute bursts of juiciness, and tiny mint sprigs bring a bright herbal contrast. A light dusting of icing sugar not only adds sweetness but also creates a charming frosty effect that makes these desserts irresistible even before the first bite.

Side Dishes

If you want to serve something extra alongside your Pavlova Bombs, think light and refreshing. A fruit salad with tropical fruits or a simple bowl of mixed berries works beautifully, enhancing the fruity elements inside the meringue. Alternatively, a small glass of sparkling wine or a cup of fresh mint tea can balance the sweetness and round out the meal with elegance.

Creative Ways to Present

Present your Pavlova Bombs on individual plates with a spoonful of extra coulis artistically swirled around, or arrange them in a circle on a large platter to wow your guests. For a fun twist, serve in mini glass bowls allowing the layers to be seen through the glass, or place each bomb atop a decorative doily for an elegant touch. The smashing moment at the table adds excitement, making this dessert a memorable interactive experience for everyone.

Make Ahead and Storage

Storing Leftovers

Because of their fragile nature, Pavlova Bombs are best enjoyed fresh on the day they’re assembled. If you have leftovers before assembling, store the baked meringue shells in an airtight container at room temperature for up to 2 days to keep them crisp. Once filled, however, they should be consumed immediately as the moisture from fillings will soften the meringue quickly.

Freezing

You can freeze the baked, cooled pavlova shells in an airtight container for up to 1 month. Just thaw them at room temperature for about 30 minutes before filling and serving. Avoid freezing once they’re filled, as the texture and quality deteriorate considerably with moisture.

Reheating

Reheating is not recommended for Pavlova Bombs because warmth can make the delicate meringue collapse or become chewy instead of crisp. Instead, serve at room temperature or chilled as preferred for best texture and flavor.

FAQs

Can I use regular granulated sugar instead of caster sugar?

While you can, caster (superfine) sugar dissolves more easily and creates that melt-in-your-mouth texture essential for a perfect pavlova. Using regular sugar might leave graininess or affect the meringue’s stability.

What is the purpose of vinegar in the recipe?

The vinegar acts as a stabilizer and helps the egg whites hold their shape during baking. It also enhances the meringue’s lightness and tenderness by balancing the high sugar content.

How do I make sure my whipped cream holds shape if made ahead?

Stabilize your whipped cream with a little gelatin, cornstarch, or commercial stabilizers designed for cream. This step allows you to whip the cream the day before without it weeping or losing volume.

Is it necessary to cool pavlovas in the oven?

Yes! Cooling pavlovas slowly inside the turned-off oven prevents them from cracking or collapsing suddenly, preserving the perfect texture you want for your Pavlova Bombs.

Can I substitute the lemon curd and raspberry coulis with other fillings?

Absolutely! Passionfruit pulp, pureed mango, chopped fresh fruits, or even chocolate sauce can be fantastic alternatives. The key is balancing sweet, tart, and creamy elements for that signature Pavlova Bombs experience.

Final Thoughts

This Pavlova Bombs Recipe invites you to share a joyful, delicious moment with friends and family, combining show-stopping presentation and delightful flavors in one elegant dessert. It’s a fun, interactive treat that lives up to its name, begging to be smashed and savored with laughter. Go ahead, give it a whirl—you’ll be amazed at how such simple ingredients come together to create magic on the plate!