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Pavlova Bombs: Mini Pavlova Balls Filled with Lemon Curd, Raspberry Coulis, and Whipped Cream Recipe

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4.6 from 144 reviews

Pavlova Bombs are delightful mini pavlovas filled with tart lemon curd, bright raspberry coulis, and fluffy whipped cream. These crispy-on-the-outside, marshmallow-soft-on-the-inside meringue domes explode with colorful, tangy-sweet fillings when smashed, delivering a sensational flavor and texture experience. Perfect for impressing guests at parties or special occasions, these elegant dessert bombs are surprisingly easy to make and can be prepared ahead of time for stress-free entertaining.

Ingredients

Pavlova Balls:

  • 80 ml / 1/3 cup egg whites (from 3 large eggs)
  • 2/3 cup caster sugar (superfine sugar)
  • 1 1/4 tsp cornflour (cornstarch)
  • 1/2 tsp white vinegar

Fillings:

  • Raspberry Coulis (homemade)
  • Lemon Curd (made with the 3 leftover yolks)
  • Other suggested fillings: passionfruit pulp, mango puree, chopped fruit, chocolate sauce

Whipped Cream:

  • 1 cup heavy/thickened 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 small mint sprigs
  • 20 fresh raspberries
  • Icing sugar (powdered sugar), for dusting

Instructions

  1. Preheat Oven: Set the oven to 150°C / 325°F (all oven types) to prepare for baking the pavlova shells.
  2. Prepare Egg Whites: Separate 3 large cold eggs to obtain 80 ml (1/3 cup) of egg whites. Let the egg whites come to room temperature for 15 minutes to ensure they fluff properly.
  3. Add Sugar and Beat: Using a stand or electric mixer, beat egg whites on high for 1 minute. Slowly add 2/3 cup caster sugar over 1 minute while continuing to beat.
  4. Whip Meringue: Continue beating on high for 5 minutes until the mixture is glossy, fluffy, and no sugar grains can be felt when rubbed between your fingers. Then add 1/2 tsp white vinegar and 1 1/4 tsp cornflour. Beat for an additional 30 seconds to incorporate.
  5. Prepare Baking Trays: Dab a small amount of meringue on the corners of two baking trays and cover them with baking (parchment) paper.
  6. Pipe and Shape Mounds: Transfer meringue to a large piping bag with a 2cm (0.8 inch) opening. Pipe 5 mounds on the trays. Smooth each mound into a tall dome shape approximately 4 cm wide and 6.5 cm tall using an offset spatula or butter knife.
  7. Bake Pavlova Balls: Place trays immediately in the oven, 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 set. If still sticky, bake longer as needed.
  8. Cool in Oven: Turn off oven and allow pavlova balls to cool completely inside for at least 3 hours or overnight (up to 10 hours) to ensure a crisp shell and marshmallow interior.
  9. Make Fillings: While pavlovas bake, prepare the lemon curd using the reserved yolks, and make raspberry coulis by simmering and straining raspberries. Chill both before use.
  10. Whip Cream: Just before serving, beat 1 cup cold heavy cream with 1 1/2 tbsp caster sugar and 1/2 tsp vanilla extract until soft peaks form (about 45 seconds in a stand mixer).
  11. Prepare for Assembly: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags. Snip small openings to control piping flow.
  12. Make Access Hole: Place a pavlova ball upside down in a muffin tin. Carefully cut a 1cm hole in the base using a sharp knife. Insert a chopstick and gently push the marshmallow center aside to create space for filling.
  13. Fill Pavlova Bombs: Pipe 1 1/2 tsp raspberry coulis into the cavity, followed by 2-3 tsp lemon curd. Plug the hole by piping whipped cream into the opening.
  14. Plate and Garnish: Pipe approximately 2 tbsp whipped cream onto plates to anchor pavlova bombs. Place each pavlova on top, then pipe and spread more cream on top. Garnish with fresh raspberries, mint sprigs, chopped pistachios, and a dusting of icing sugar.
  15. Serve and Smash: Serve immediately. Encourage guests to smash into their pavlova bombs to experience the delightful explosion of textures and flavors.

Notes

  • Doubling Recipe: You can double the recipe by piping onto two trays and baking simultaneously. Baking time and temperature remain the same.
  • Egg Whites: Always measure egg whites for accuracy and use fresh eggs separated when cold. Avoid carton whites which don’t whip well. Let whites warm to room temperature before beating.
  • Vinegar & Cornflour: Adding white vinegar and cornflour stabilizes the meringue and helps prevent cracks during baking.
  • Stabilised Whipped Cream: Stabilised cream can be whipped a day ahead and stored in piping bags or airtight containers. This keeps it fluffy longer and speeds up assembly.
  • Checking Pavlova Readiness: The shell should be dry and lightly crispy to the touch. Cooling inside the turned-off oven allows the center to remain marshmallowy while the shell fully sets.
  • No Piping Bags? Use ziplock bags with the corner snipped or carefully spoon fillings into holes.
  • Storage: Store cooled pavlova shells in an airtight container in a cool, dry place. Do not refrigerate to avoid shell disintegration. Best consumed within 2-3 days for optimal texture.
  • Coulis and Curd: Both freeze well for up to 3 months. Thaw and mix before using.
  • Prep Ahead: Prepare pavlova shells, fillings, and stabilised cream ahead of time. Assemble just before serving to keep the meringue crisp.

Find it online: https://recipebychef.com/pavlova-bombs-mini-pavlova-balls-filled-with-lemon-curd-raspberry-coulis-and-whipped-cream-recipe/