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
Scale
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.
