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If you’ve ever dreamed of a dessert that feels like a delicate cloud of sweetness with bursts of fruity tartness and creamy indulgence, then you’re going to fall head over heels for this Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe. These tiny, crispy shells of perfectly baked meringue, filled with luscious lemon curd, topped with fresh whipped cream, and drizzled with a vibrant raspberry coulis, create a harmonious dance of textures and flavors that will impress any guest or simply delight your own taste buds. This recipe captures all the magic of a classic pavlova but in charming, bite-sized form that’s perfect for special occasions or an everyday treat.
Ingredients You’ll Need
Getting started with this Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe means gathering a handful of simple, yet essential ingredients. Each one plays a crucial role, whether it’s building the meringue’s crisp exterior, brightening the flavor, or adding beautiful color to the finished dish.
- 80 ml / 1/3 cup egg whites: From 3 large eggs, these are the heart of the meringue, giving it that airy, light structure.
- 2/3 cup caster sugar: Also known as superfine sugar, this slowly dissolves into the egg whites for a smooth, shiny meringue—don’t cut down on this!
- 1 1/4 tsp cornflour / cornstarch: This helps stabilize the meringue, ensuring a tender but crisp shell.
- 1/2 tsp white vinegar: Adds acidity to keep the meringue firm and prevents cracking.
- Raspberry Coulis: A fresh, tart-sweet sauce that balances the sweetness of the meringue and cream beautifully.
- Lemon Curd: Using the 3 leftover yolks from the pavlova, this zesty layer is a delicious surprise inside each bomb.
- 1 cup heavy/thickened cream: Cold and ready to be whipped, it turns into fluffy clouds that sit atop each pavlova bomb perfectly.
- 1 1/2 tbsp caster sugar: Sweetens the whipped cream subtly without overpowering the other flavors.
- 1/2 tsp vanilla extract: Adds a warm, cozy note to the cream.
- 1 1/2 tbsp unsalted pistachios: Finely chopped for a delightful nutty crunch and a splash of green color.
- 5 mint sprigs: Small and fresh, these bring a refreshing herbal aroma to the presentation.
- 20 raspberries: Juicy and tart, perfect for garnishing and adding visual appeal.
- Icing sugar / powdered sugar: For a light dusting to finish, lending a snowy effect.
How to Make Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
Step 1: Prepare and Whip the Egg Whites
Begin by carefully separating the egg whites from the yolks—precision here matters! Using a clean, grease-free bowl, start whipping the egg whites on medium speed until they form soft peaks. Gradually add your caster sugar a spoonful at a time, increasing the mixer speed as the mixture thickens. This slow incorporation helps create that glossy, stable meringue essential for Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe.
Step 2: Add the Stabilizers and Shape the Meringue
Once your meringue is stiff and shiny, gently fold in the cornflour and white vinegar, which will keep the meringue crisp on the outside yet marshmallow-soft inside. Using a piping bag or spoon, carefully portion out the meringue into small rounds (about the size of a golf ball) on a lined baking tray, tapping the tray lightly to remove any large air bubbles. These individual meringues will become the delightful shells of your Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe.
Step 3: Bake Slowly and Let Cool
Bake the meringues in a low oven for about 90 minutes, ensuring they dry out properly without browning too much. Patience is key as this slow baking is what transforms them into that crisp magic. Once baked, turn off the oven and leave the meringues inside to cool completely—this prevents cracking and keeps them perfectly light and crunchy for the final assembly.
Step 4: Whip Cream and Assemble
With your meringue shells cool, whip the heavy cream with caster sugar and vanilla extract until soft peaks form—smooth, light, and ready to be dolloped. Fill each pavlova bomb with a generous spoonful of vibrant lemon curd, followed by fluffy whipped cream. Finish by drizzling luscious raspberry coulis over the top, sprinkling on chopped pistachios, and adding a couple of fresh raspberries and a mint sprig for that inviting look that says ‘dig in!’
How to Serve Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
Garnishes
Presentation is part of the joy, and for Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe, simple garnishes elevate the experience wonderfully. Dust the bombs with a light sprinkle of icing sugar to mimic a fresh dusting of snow, scatter chopped pistachios for crunch and color, and tuck a small mint sprig beside each one. These finishing touches create a feast for both the eyes and the palate.
Side Dishes
While these pavlova bombs shine on their own, pairing them with a refreshing fruit salad or a tangy passionfruit sorbet creates a well-rounded dessert spread. The light and airy nature of the bombs means you want sides that complement without overwhelming, so think fresh, vibrant, and slightly tart accompaniments that echo the raspberry coulis and lemon curd flavors.
Creative Ways to Present
Serve these Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe on individual elegant plates or a rustic wooden board with scattered edible flowers for an eye-catching display. You can also try layering a few bombs in clear dessert glasses with extra coulis between layers for a playful twist. This recipe’s versatility lets your creativity shine, whether you prefer dainty sophistication or casual charm.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the assembled pavlova bombs in an airtight container in the refrigerator for up to a day. Keep in mind that the meringue may soften slightly over time due to the moisture from cream and curd, so they’re best enjoyed fresh for that perfect crisp texture.
Freezing
It’s best to freeze the meringue shells before assembling, as assembled pavlova bombs do not freeze well. Place baked and cooled meringue shells in an airtight container or freezer bag and freeze for up to a month. When ready to use, thaw at room temperature, then fill with lemon curd, cream, and coulis for maximum freshness.
Reheating
Meringue shells do not require reheating, but if you want to refresh them, you can warm unfilled shells briefly in a low oven (around 150°C / 300°F) for 5 minutes to restore crispness before filling. Avoid reheating after assembly to prevent melting the cream or lemon curd.
FAQs
Can I use regular sugar instead of caster sugar?
While you can, superfine caster sugar dissolves more quickly, ensuring a smooth, glossy meringue without graininess. Using regular granulated sugar might affect the texture and make the meringue less stable.
What if I don’t have cornflour or cornstarch?
Cornflour adds delicate structure and helps prevent cracking. If you don’t have it, you can try omitting it, but the meringues might be less tender inside. Another option is to add a little potato starch if available.
Can I make the lemon curd from scratch?
Absolutely! Homemade lemon curd using the yolks from the eggs in this recipe is delightful and perfectly ties the components together. It also saves waste and ensures fresh, vibrant flavor for the Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe.
How do I stabilize whipped cream if making ahead?
To keep whipped cream firm for longer, you can add a little gelatin, cream of tartar, or use commercial stabilizers. Chilling your bowl and beaters before whipping also helps. This way, the cream stays fluffy when assembling the recipe the next day.
Can I substitute the raspberry coulis for another sauce?
Definitely! While raspberry coulis is classic, feel free to experiment with passionfruit pulp, pureed mango, or even a drizzle of chocolate sauce to offer different flavor profiles and colors to your Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe.
Final Thoughts
There’s something truly special about Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe — a little jewel of a dessert that’s both elegant and fun to make. Once you taste the crisp shell giving way to bright, creamy filling with bursts of luscious raspberry and fresh lemon, you’ll understand why it quickly became a favorite. So grab your ingredients, roll up your sleeves, and let this delightful recipe bring joy and sweetness to your table.
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Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 5 to 5.5 Pavlova Bombs
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
These Pavlova Bombs are delightful individual meringue treats with a crisp exterior and soft, marshmallow-like interior. They are filled with luscious whipped cream, vibrant raspberry coulis, and homemade lemon curd made from leftover egg yolks. Topped with fresh raspberries, chopped pistachios, and mint, these elegant desserts are perfect for special occasions or a luxurious homemade treat.
Ingredients
Pavlova Base
- 80 ml / 1/3 cup egg whites (from 3 large eggs)
- 2/3 cups caster sugar (superfine sugar, do not reduce)
- 1 1/4 tsp cornflour / cornstarch
- 1/2 tsp white vinegar
Raspberry Coulis
- Fresh or frozen raspberries (amount not specified – approximately 1/2 cup for coulis)
- Sugar (to taste for coulis)
- Optional: Lemon juice (a splash for balance)
Lemon Curd
- 3 egg yolks (leftover from Pavlova whites)
- 1/4 cup caster sugar
- Juice and zest of 1 lemon
- 2 tbsp unsalted butter
Whipped Cream Filling
- 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
- Prepare the Pavlova Batter: In a clean, dry bowl, whisk the 80 ml of egg whites until soft peaks form. Gradually add the 2/3 cup caster sugar in small increments, continuing to whisk until stiff, glossy peaks form and the sugar is completely dissolved. Gently fold in 1 1/4 tsp cornflour and 1/2 tsp white vinegar to stabilize the meringue.
- Shape and Bake the Pavlova Bombs: Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper. Spoon the meringue into five equal portions and shape each into a small dome with a slight hollow or indentation in the center for filling. Bake for 90 minutes until crisp on the outside. Turn off the oven and let the Pavlova bombs cool completely inside to prevent cracking.
- Make the Lemon Curd: While the Pavlova cooks and cools, prepare the lemon curd using the 3 leftover egg yolks. Combine yolks with sugar, lemon zest, and lemon juice in a heatproof bowl over simmering water. Stir constantly until thickened. Remove from heat and whisk in butter until smooth. Cool completely before use.
- Prepare Raspberry Coulis and Whipped Cream: For coulis, gently heat raspberries with a bit of sugar until the fruit breaks down. Strain to remove seeds and cool. Whip cold heavy cream with sugar and vanilla extract until soft peaks form. Optionally stabilize the cream if preparing ahead.
- Assemble the Pavlova Bombs: Once cooled, gently hollow out a small well in each Pavlova if not done before baking. Fill the center with a spoonful of lemon curd, a drizzle of raspberry coulis, and a generous dollop of whipped cream. Top with fresh raspberries, sprinkle with chopped pistachios, and garnish with mint sprigs. Dust with icing sugar before serving.
Notes
- Ensure egg whites are free from any yolk or grease to achieve perfect meringue.
- Do not reduce sugar; it is essential for the Pavlova’s texture.
- Cornflour and vinegar help stabilize the meringue, giving a soft yet chewy center.
- The lemon curd is made from leftover yolks, minimizing waste.
- You can substitute raspberry coulis with passionfruit pulp, pureed mango, chopped fruit, or chocolate sauce based on preference.
- For advanced preparation, stabilize whipped cream with gelatin or commercial stabilizers to hold shape for longer.
- Let Pavlova cool completely in oven for best texture and to avoid cracks.
