Pavlova Bombs
At a glance
Pavlova bombs are mini pavlovas filled with lemon curd, raspberry coulis, and whipped cream, creating a colorful explosion of flavors.
Ingredients
- 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
- 250g/ 8 oz raspberries, fresh or frozen
- 2 1/2 tbsp white sugar
- 1/2 tsp lemon juice
- 3 tbsp white sugar rubbed with 1 tbsp lemon zest
- 3 egg yolks
- 1/4 cup lemon juice
- 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2" cubes
- Pinch of salt
- 1 cup heavy/thickened cream
- 1 1/2 tbsp white sugar
- 1/2 tsp vanilla
- Chopped pistachios (for topping)
- Fresh raspberries (for topping)
- Mint leaves (for garnish)
- Icing sugar (for dusting)
Method
- 1
Beat egg whites for 1 minute, add sugar over 30 seconds while still beating, then beat for an additional 5 minutes. Add cornflour and vinegar, and beat for another 30 seconds.
- 2
Pipe 5 tall mounds and smooth into domes on a lined tray. Bake for 1 1/2 hours at 110°C/225°F (100°C fan) and cool for 3 hours or overnight in the oven.
- 3
For the coulis, simmer raspberries, sugar, and lemon juice for 3 minutes. Mash and blitz to a puree, then pass through a sieve. Chill before using.
- 4
For the lemon curd, whisk the egg yolks with lemon sugar in a small saucepan, then mix in lemon juice and butter. Thicken on medium heat until custardy, then pass through a sieve and cover with cling wrap touching the surface. Chill and mix again before using.
- 5
To make the whipped cream, beat the heavy cream with sugar and vanilla until softly whipped.
- 6
Assemble the Pavlova Bombs by using muffin tins to hold the mounds. Cut a 1.25cm / 1/2" hole in the base, and use a chopstick to push the marshmallow out of the way.
- 7
Pipe in the raspberry coulis, then the lemon curd. Plug the hole with whipped cream.
- 8
Pipe some whipped cream on the plate, place the bomb on top with the hole side down, then pipe more cream on top.
- 9
Sprinkle with chopped pistachios, top with a raspberry and mint, and dust with icing sugar. Serve immediately!
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Original video
Source video from RecipeTin Eats. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=XWCCgT0xvtw
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Keeps 24 – 48 hours in an airtight container in a cool, dry place.
