Name: Pavlova Bombs Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 12 h 55 min
Cuisine: Australian
Ingredients: 80 ml / 1/3 cup egg whites (from 3 large eggs); 2/3 cup caster sugar (superfine sugar, do not reduce); 1 1/4 tsp cornflour (cornstarch); 1/2 tsp white vinegar; Fresh or pureed raspberries (for making coulis; use about 1 cup raspberries); Sugar (to taste for coulis); 3 large egg yolks (from eggs used in meringue); Lemon juice; Sugar; Butter; 1 cup heavy/thickened cream (cold); 1 1/2 tbsp caster sugar / superfine sugar; 1/2 tsp vanilla extract; 1 1/2 tbsp unsalted pistachios, finely chopped; 5 small mint sprigs; 20 fresh raspberries; Icing sugar / powdered sugar for dusting

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Introduction

Pavlova Bombs are a delightful twist on the classic Aussie dessert, featuring individual meringue domes filled with tangy lemon curd, fresh raspberry coulis, and whipped cream. These delicate treats combine crispy edges with marshmallowy centers for a stunning and delicious experience perfect for any occasion.

Three small pavlova nests sit on a white marbled surface, each with a crisp and cracked white meringue shell. One pavlova is broken open, showing a bright yellow custard layer with smooth texture, topped with a glossy red berry sauce dripping down into the layers below. Whole fresh red raspberries and small green mint leaves also decorate the scene, along with scattered crushed pistachios adding specks of green and yellow. A silver spoon rests inside the broken pavlova, lifting some of the creamy inside, with crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80 ml (1/3 cup) egg whites from 3 large eggs
2/3 cup caster sugar (superfine sugar, do not reduce)

1 1/4 tsp cornflour (cornstarch)
1/2 tsp white vinegar

Raspberry Coulis (recipe below or use store-bought)
Lemon Curd (uses leftover 3 egg yolks)

1 cup heavy/thickened cream (cold)
1 1/2 tbsp caster sugar
1/2 tsp vanilla extract

1 1/2 tbsp unsalted pistachios, finely chopped
5 mint sprigs
20 fresh raspberries

Icing sugar (powdered sugar) for dusting

Instructions

Step 1: Preheat your oven to 150°C (325°F). Separate egg whites from yolks while cold and measure 80 ml (1/3 cup) of egg whites. Let them come to room temperature for about 15 minutes for better volume.
Step 2: Using a stand or hand mixer, beat the egg whites on high for 1 minute. Gradually add sugar over the next minute while continuing to beat.

Step 3: Beat for an additional 5 minutes until the meringue is fluffy, glossy, and sugar grains dissolve. Add vinegar and cornflour, then beat for another 30 seconds.
Step 4: Line two baking trays with parchment paper. Scoop some meringue on the corners of the trays to keep the paper in place.
Step 5: Transfer meringue to a large piping bag with a 2cm (0.8″) opening. Pipe five mounds on the trays, then smooth each mound into a dome shape, taller than wide, about 4 cm wide and 6.5 cm tall.

Step 6: Place trays in the oven, immediately reduce temperature to 110°C (225°F, 100°C fan). Bake for 1 hour 30 minutes or until dry to the touch and bases are firm. If sticky, bake longer as needed.
Step 7: Turn the oven off and let the pavlovas cool completely inside for at least 3 hours or overnight.
Step 8: While pavlovas bake, prepare lemon curd and raspberry coulis, then chill until ready to use.

Step 9: Beat cold cream with sugar and vanilla on high speed until soft peaks form just before serving. For best results, stabilize cream if preparing a day ahead.
Step 10: Transfer coulis, lemon curd, and cream into separate piping bags. Cut small holes in the tips suitable for precise filling—5 mm for coulis, about 1 cm for cream.
Step 11: Place each pavlova dome upside down in a muffin tin for stability. Carefully cut a 1 cm hole in the base center, then gently push meringue aside with a chopstick to create space for filling.

Step 12: Pipe about 1 1/2 tsp raspberry coulis, followed by 2-3 tsp lemon curd into the hole. Top with a dollop of whipped cream to seal.
Step 13: To serve, spread about 2 tbsp whipped cream on a plate and place the pavlova bomb on it to prevent sliding. Pipe and spread more cream on top, then garnish with a raspberry, mint sprig, pistachio, and a dusting of icing sugar.
Step 14: Serve immediately and encourage guests to smash into their pavlova bombs to enjoy the combination of textures and flavors in every bite.

Tips & Variations

Use superfine sugar for the best meringue texture; regular granulated sugar may result in a grainy finish.
Try substituting lemon curd with passionfruit pulp, pureed mango, chopped fresh fruit, or chocolate sauce for different flavor profiles.
To stabilize whipped cream for making ahead, fold in a little gelatin or use commercial stabilizers—this keeps the cream firm without weeping.

If you don’t have piping bags, use resealable plastic bags with the corner snipped off for easy filling.

Storage

Store baked pavlova domes in an airtight container at room temperature for up to 3 days but fill them just before serving to keep them crisp. Lemon curd and raspberry coulis can be refrigerated for up to 1 week. Whipped cream is best whipped fresh or stabilized and refrigerated for up to 1 day. Assemble the pavlova bombs right before serving for the best texture and flavor.

How to Serve

The image shows three small round white pavlovas on a white plate set on a white marbled surface. Each pavlova has two layers: a smooth, dome-shaped, white meringue base with a slightly cracked texture and a creamy dollop of white cream on top. The cream is decorated with one bright red raspberry, a sprinkle of finely crushed green pistachios, and a small green mint leaf on each pavlova. Around the pavlovas on the plate are scattered some more raspberries, mint leaves, crushed pistachios, and a light dusting of white powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova domes ahead of time?

Yes, the meringue domes can be baked and stored at room temperature in an airtight container for several days. Fill and assemble just before serving to keep the shells crisp.

What’s the best way to stabilize whipped cream?

You can stabilize whipped cream by gently folding in softened gelatin dissolved in water, using cream of tartar, or adding commercial stabilizers. This helps the cream hold its shape for longer and prevents weeping, especially if making ahead.