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Pavlova Bombs with Raspberry Coulis, Lemon Curd, and Fresh Garnishes Recipe

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4.2 from 44 reviews

Pavlova Bombs are delightful mini pavlova balls made with crisp meringue shells, filled with luscious raspberry coulis and lemon curd, topped with whipped cream, and garnished with pistachios, mint, and fresh raspberries. This elegant dessert offers a perfect balance of sweet, tart, and creamy textures, ideal for special occasions or a refined treat.

  • Total Time: 11 hours 50 minutes (including cooling/drying overnight)
  • Yield: 20 Pavlova Bombs

Ingredients

Pavlova Balls

  • 80 ml / 1/3 cup egg whites, from 3 large eggs
  • 2/3 cup caster sugar (superfine sugar), do not cut down
  • 1 1/4 tsp cornflour (cornstarch)
  • 1/2 tsp white vinegar

Fillings

  • Raspberry Coulis
  • Lemon Curd (uses the 3 leftover egg yolks from the Pavlova)
  • Other options: passionfruit pulp, pureed mango, chopped fruit, chocolate sauce

Whipped Cream

  • 1 cup heavy/thickened cream (or any other whipping 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 raspberries
  • Icing sugar (powdered sugar), for dusting

Instructions

  1. Prepare the Meringue Mixture: In a clean, grease-free bowl, whisk the 80 ml egg whites until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, while continuing to whisk until the mixture is glossy and stiff peaks form. Then gently fold in the cornflour and white vinegar.
  2. Pipe the Meringue Balls: Transfer the meringue mixture to a piping bag fitted with a round nozzle. Pipe small balls onto a baking tray lined with parchment paper, spacing them evenly to allow for expansion.
  3. Bake the Pavlova Balls: Preheat the oven to a low temperature around 120°C (250°F). Bake the meringue balls for 1 to 1.5 hours until crisp on the outside. Turn the oven off and leave the balls inside to cool completely and dry out, ideally overnight for best texture.
  4. Prepare the Fillings: Make raspberry coulis by pureeing fresh raspberries and straining seeds if desired. Prepare lemon curd using the 3 leftover egg yolks and ingredients like lemon juice, sugar, and butter according to your preferred recipe. Other options can be used such as passionfruit pulp or chocolate sauce.
  5. Whip the Cream: Whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. For stabilization, you can add a stabilizer if preparing in advance.
  6. Assemble the Pavlova Bombs: Carefully hollow out a small indentation in each meringue ball if needed. Spoon in or pipe raspberry coulis and lemon curd into the center. Top with a dollop of whipped cream.
  7. Garnish and Serve: Sprinkle finely chopped pistachios over the whipped cream, add 1 to 2 fresh raspberries per bomb, and decorate with small mint sprigs. Dust with icing sugar before serving for an elegant finish.

Notes

  • Note 1: Use fresh egg whites at room temperature for the best volume in the meringue.
  • Note 2: Cornflour and vinegar stabilize the meringue, helping it achieve a crisp crust and soft interior.
  • Note 3: To stabilize whipped cream to be prepared a day ahead, add a small amount of gelatin or commercial stabilizer as per instructions.
  • When baking meringues at low temperatures, it is important not to open the oven door to avoid collapse.
  • Allowing the meringue to dry in the turned-off oven overnight improves texture and crispness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian/New Zealand
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/pavlova-bombs-with-raspberry-coulis-lemon-curd-and-fresh-garnishes-recipe/