Pavlova Bombs

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!