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Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe

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★★★★

3.9 from 50 reviews

These Pavlova Bombs are light, fluffy meringue domes baked to perfection with a crisp exterior and marshmallow-like center. Filled with tart raspberry coulis, tangy lemon curd, and rich whipped cream, they offer a delightful combination of textures and flavors. Perfect for impressing guests or treating yourself to a show-stopping dessert that’s fun to assemble and even more fun to smash!

Ingredients

Scale

Meringue

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

Raspberry Coulis

  • Fresh raspberries (for making coulis, quantity to taste)
  • Sugar (to sweeten coulis, quantity to taste)

Lemon Curd

  • 3 egg yolks (leftover from meringue preparation)
  • Lemon juice and zest
  • Sugar
  • Butter

Whipped Cream

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

Additional

  • 1 1/2 tbsp unsalted pistachios, finely chopped
  • 5 mint sprigs, small
  • 20 fresh raspberries
  • Icing sugar / powdered sugar, for dusting

Instructions

  1. Preheat and prepare: Preheat the oven to 150°C / 325°F (all oven types). Separate egg whites from yolks while cold and measure out 80 ml (1/3 cup) to come to room temperature for 15 minutes.
  2. Beat egg whites and sugar: Using a stand mixer or electric beater, beat egg whites on high for 1 minute. Slowly add caster sugar over 1 minute while beating. Continue beating for 5 minutes until glossy, fluffy and sugar fully dissolved.
  3. Add stabilizers: Add white vinegar and cornflour, then beat for an additional 30 seconds to incorporate.
  4. Prepare baking trays: Line two trays with parchment paper, dabbing a little meringue in the corners to keep paper in place.
  5. Pipe meringue domes: Transfer meringue mixture into a piping bag with a 2 cm (0.8 inch) opening. Pipe five mounds onto trays and smooth into domes taller than wide, approximately 4 cm wide and 6.5 cm tall.
  6. Bake low and slow: Immediately reduce oven to 110°C / 225°F (100°C fan) and bake meringues for 1 hour 30 minutes or until dry to touch. If sticky, continue baking until set.
  7. Cool in oven: Turn off the oven and leave meringues inside to cool completely for at least 3 hours or preferably overnight (around 10 hours).
  8. Prepare fillings: While meringues bake, make lemon curd and raspberry coulis by simmering and thickening, then strain and chill. Whip cold cream with sugar and vanilla to soft peaks just before assembling, or stabilize cream ahead if preferred.
  9. Assemble Pavlova Bombs: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags with small snipped holes (5 mm for coulis, 1 cm for cream).
  10. Create filling hole: Place meringue dome upside down in a muffin tin for stability. Carefully cut a 1 cm hole in the center and gently squish inside with a chopstick to make room for fillings.
  11. Fill the bombs: Pipe approximately 1 1/2 teaspoons of raspberry coulis, then 2–3 teaspoons of lemon curd into the hole. Plug the hole by filling with whipped cream.
  12. Decorate: On a serving plate, pipe about 2 tablespoons of whipped cream, place the filled Pavlova bomb on top to keep in place. Pipe additional cream on top, then add a fresh raspberry, a mint sprig, sprinkle chopped pistachios, and dust with icing sugar.
  13. Serve and enjoy: Serve immediately and encourage guests to smash into their Pavlova Bombs for a fun experience combining crisp meringue, soft marshmallow center and tart fruity fillings.

Notes

  • Use room temperature egg whites for better volume and fluffiness.
  • The cornflour and vinegar stabilize the meringue, helping create a marshmallow-like center.
  • You can stabilize whipped cream a day ahead using gelatin or commercial stabilizers; this keeps it firm for assembling.
  • Baking times may vary depending on your oven; ensure meringues are completely dry to touch before cooling.
  • If you don’t have piping bags, use a ziplock bag with the corner cut off or a spoon to shape mounds and fill.

Keywords: Pavlova, Meringue, Dessert, Lemon Curd, Raspberry Coulis, Whipped Cream, Summer Dessert, Festive Dessert, Gluten Free

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