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Pavlova Bombs Recipe

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4.2 from 9 reviews

These Pavlova Bombs are elegant, bite-sized meringue domes filled with tangy raspberry coulis, zesty lemon curd, and whipped cream, topped with fresh raspberries, chopped pistachios, and mint. Baked low and slow to achieve a crisp exterior and soft marshmallow center, they make a stunning and fun dessert that invites everyone to smash into their own for a delightful combination of textures and flavors.

Ingredients

Pavlova Balls

  • 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

Fillings

  • Raspberry Coulis (recipe made separately)
  • Lemon Curd (made from the 3 leftover yolks from the Pavlova)
  • Alternative options: passionfruit pulp, pureed mango, chopped fruit, chocolate sauce

Whipped Cream

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

Garnishes

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

Instructions

  1. Prepare Pavlova Meringue: Separate 3 large eggs while cold and measure 80 ml (1/3 cup) egg whites. Let sit at room temperature for 15 minutes to improve fluffiness. Using a stand mixer or electric beater, whisk egg whites on high for 1 minute, then gradually add 2/3 cup caster sugar over 1 minute while still beating.
  2. Beat to Stiff Peaks: Continue beating on high for 5 minutes until the mixture is glossy, fluffy, and sugar grains dissolve completely. Add 1/2 tsp white vinegar and 1 1/4 tsp cornflour, then beat for another 30 seconds to combine.
  3. Prepare Baking Trays: Place baking paper on two trays, dabbing a bit of meringue in corners to keep paper fixed.
  4. Pipe and Shape Domes: Spoon meringue into a large piping bag, cut a 2 cm (0.8 inch) hole at the tip, and pipe 5 mounds per tray. Using a small offset spatula or butter knife, shape each mound into a dome about 4 cm wide and 6.5 cm tall.
  5. Bake Low and Slow: Preheat oven to 150°C (325°F) then place trays in oven, immediately reduce temperature to 110°C (225°F) fan forced. Bake for 1 hour 30 minutes until pavlovas are dry to touch and slightly firm. If sticky, continue baking until dry.
  6. Cool Completely: Turn oven off and leave pavlovas inside to cool fully for at least 3 hours or preferably overnight (around 10 hours) to prevent cracking and to maintain a marshmallow-like center.
  7. Prepare Fillings: While pavlovas bake, make raspberry coulis and lemon curd (using leftover yolks) by simmering to thicken, then strain and chill.
  8. Make Whipped Cream: Just before assembling, beat 1 cup cold heavy cream with 1 1/2 tbsp caster sugar and 1/2 tsp vanilla extract until soft peaks form (about 45 seconds in a stand mixer).
  9. Assemble Pavlova Bombs: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags. Place a pavlova upside down in a muffin tin to stabilize. Carefully cut a 1 cm hole in the center and use a chopstick to loosen interior pavlova to create space.
  10. Fill Pavlova: Pipe about 1 1/2 tsp raspberry coulis into the hole, followed by 2–3 tsp lemon curd. Plug the hole with whipped cream.
  11. Decorate: Pipe a base of whipped cream on the serving plate and place the filled pavlova on top to keep it stable. Spread additional whipped cream over the top, then garnish with a raspberry, mint sprig, chopped pistachios, and a dusting of icing sugar.
  12. Serve and Smash: Serve immediately and encourage smashing the pavlova bomb to enjoy the combination of crisp meringue, marshmallow center, fruity fillings, and cream in every bite.

Notes

  • Use room temperature egg whites for better volume and fluffiness.
  • The vinegar and cornflour help stabilize the meringue and create the iconic pavlova texture.
  • Whipped cream can be stabilized a day ahead using gelatin or cream stabilizer to hold peaks longer.
  • Baking times may vary; pavlovas should be dry on the outside but soft and marshmallow-like inside.
  • If you don’t have piping bags, use resealable plastic bags with corners snipped or a small spoon for filling.

Find it online: https://marthatasty.com/pavlova-bombs-recipe/