Introduction

Pavlova Bombs are a fun and elegant twist on the classic pavlova dessert. These individual meringue domes are filled with tangy lemon curd, vibrant raspberry coulis, and light whipped cream, making every bite a perfect balance of textures and flavors. They’re impressive yet easy enough to make at home.

The image shows three round white meringue nests with a smooth, cracked texture on a white marbled surface. Each nest is topped with a small dollop of pale yellow cream, a dusted raspberry, and a sprinkle of crushed green pistachios. One meringue is broken open, revealing a creamy white layer inside topped with bright yellow custard and red berry sauce that swirls together, with a silver spoon scooping some from it. Scattered around are fresh raspberries, green mint leaves, powdered sugar, and more crushed pistachios, adding color and texture contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80 ml / 1/3 cup egg whites (from 3 large eggs, see note 1)

2/3 cup caster sugar (superfine sugar, do not reduce)

1 1/4 tsp cornflour / cornstarch (see note 2)

1/2 tsp white vinegar (see note 2)

Raspberry Coulis (recipe in post)

Lemon Curd (uses the 3 leftover yolks from the pavlova)

1 cup heavy/thickened cream (or any whipping cream), cold

1 1/2 tbsp caster sugar / superfine sugar

1/2 tsp vanilla extract

1 1/2 tbsp unsalted pistachios, finely chopped

5 mint sprigs, small

20 raspberries

Icing sugar / powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 150°C / 325°F (all oven types).

Step 2: Separate the egg yolks from whites while cold, then measure 80 ml (1/3 cup) egg whites and set aside to come to room temperature for 15 minutes for better volume.

Step 3: Using a stand mixer or electric beater, beat the egg whites on high for 1 minute. Slowly add the sugar over 1 minute while still beating.

Step 4: Continue beating on high for 5 minutes until the mixture is fluffy, glossy, and sugar grains are fully dissolved. Add the vinegar and cornflour, then beat for another 30 seconds.

Step 5: Line two trays with baking paper and dab a bit of meringue on the corner to hold the paper in place.

Step 6: Transfer meringue mixture to a large piping bag with a 2 cm (0.8″) hole. Pipe five mounds on the trays, then smooth into domes taller than wide, about 4 cm wide and 6.5 cm tall.

Step 7: Place trays in the oven, immediately reduce temperature to 110°C / 225°F (100°C fan), and bake for 1 hour 30 minutes or until dry to the touch. If sticky, bake longer.

Step 8: Turn oven off and leave meringues to cool inside for 3 hours or overnight for best texture.

Step 9: While meringues bake, prepare lemon curd and raspberry coulis. Chill before use.

Step 10: Whip the cream with caster sugar and vanilla until soft peaks form, about 45 seconds with a stand mixer. Whip just before assembling or stabilize in advance if preferred.

Step 11: Transfer raspberry coulis, lemon curd, and whipped cream into separate piping bags. Cut a small 5 mm hole on the coulis bag and a larger 1 cm hole on the cream bag.

Step 12: Place a pavlova dome upside down in a muffin tin. Cut a 1 cm hole in the center of the base, then gently push the centre aside with a chopstick to make space for filling.

Step 13: Pipe about 1 1/2 teaspoons raspberry coulis into the hole, followed by 2 to 3 teaspoons lemon curd. Plug the hole with cream.

Step 14: Pipe and spread about 2 tablespoons whipped cream on a serving plate. Place the pavlova bomb on top, pipe more cream on the dome, then decorate with a raspberry, mint sprig, chopped pistachios, and a dusting of icing sugar.

Step 15: Serve immediately and encourage guests to smash their pavlova bombs to enjoy all the layers at once!

Tips & Variations

Use superfine sugar to ensure a smooth, glossy meringue without graininess.

Try different fillings like passionfruit pulp, pureed mango, chopped fresh fruit, or chocolate sauce for variety.

To save time, stabilize whipped cream a day in advance using gelatin or cream stabilizer for firmer peaks.

If you don’t have piping bags, use a zip-top plastic bag with a corner snipped off to pipe fillings.

FAQs

Can I make the meringues ahead of time?

Yes, you can bake and cool the meringue domes a day or two ahead. Store them in an airtight container to keep crisp until ready to fill.

What if I don’t have cornflour or white vinegar?

Cornflour helps stabilize the meringue, and vinegar adds acidity for a better texture. You can omit them, but the meringue may be less stable and a bit less glossy. White vinegar can be substituted with lemon juice in equal amounts.

Dessert

Pavlova Bombs with Raspberry Coulis and Lemon Curd Recipe