Pavlova Bombs are delightful meringue-based desserts that burst with flavor and texture. With a crispy outer layer and a soft, chewy interior, these little treats are a perfect combination of sweetness and lightness. Topped with luscious cream and fresh fruit, they are a show-stopper for any occasion.
Why Make This Recipe
Pavlova Bombs are not only delicious, but they are also fun and easy to make. They are a great way to impress guests at a dinner party, celebrate a special event, or simply satisfy your sweet tooth. Plus, you can customize them with your favorite toppings, making each one unique. Whether you’re a beginner or an experienced baker, this recipe will bring joy to your kitchen.
How to Make Pavlova Bombs
Making Pavlova Bombs is a simple process that involves whipping egg whites into fluffy peaks and baking them until they’re crisp. Here’s how to do it step by step:
Ingredients:
- 80 ml / 1/3 cup egg whites (from 3 large eggs) (Note 1)
- 2/3 cups caster sugar (superfine sugar, do not cut down, it will affect result!)
- 1 1/4 tsp cornflour / cornstarch (Note 2)
- 1/2 tsp white vinegar (Note 2)
- Raspberry Coulis
- Lemon Curd (uses the 3 leftover yolks from the Pav)
- (See in post for other options – passionfruit pulp, pureed mango, chopped up fruit, chocolate sauce!)
- 1 cup heavy/thickened cream (or any other whipping cream, COLD)
- 1 1/2 tbsp caster sugar / superfine sugar
- 1/2 tsp vanilla extract
- Option to stabilise (so you can whip cream a day before – see here for how) (Note 3)
- 1 1/2 tbsp unsalted pistachios (finely chopped)
- 5 mint sprigs (small)
- 20 raspberries
- Icing sugar / powdered sugar (for dusting)
Directions:
Abbreviated Recipe: To make Pavlova Bombs, you will whip egg whites with sugar until stiff peaks form, add cornflour and vinegar, and bake.
Pavlova bombs: Shape the meringue into small nests and bake until they are crispy on the outside.
Fillings: Prepare your fillings like lemon curd and raspberry coulis. Whip the cream and mix in sugar and vanilla.
Assemble Pavlova Bombs: Fill the meringue nests with whipped cream, lemon curd, and raspberry coulis. Decorate with fresh raspberries, chopped pistachios, and mint.
How to Serve Pavlova Bombs
Serve Pavlova Bombs immediately after assembling for the best texture. They look stunning on a fancy dessert platter, dusted with icing sugar for that extra touch. You can also garnish them with extra mint sprigs and berries for a beautiful presentation.
How to Store Pavlova Bombs
Pavlova Bombs are best enjoyed fresh. However, you can store the baked meringues in an airtight container at room temperature for up to two days. Keep the fillings in the fridge and assemble just before serving to maintain the crispiness of the meringues.
Tips to Make Pavlova Bombs
- Make sure your mixing bowl is clean and free from any grease. This helps the egg whites whip up nicely.
- Use a kitchen scale for accurate measurements, especially for sugar.
- It’s best to whip the cream just before serving to keep it fresh and fluffy.
- For a fun twist, try different fillings like chocolate sauce or fruit purees!
Variation
Feel free to experiment with different toppings and fillings! You can use passionfruit pulp, mango puree, or even a variety of chopped fruits to change up the flavors of your Pavlova Bombs.
FAQs
1. Can I make the meringues ahead of time?
Yes, the meringues can be made a day in advance. Just store them in an airtight container to keep them crisp.
2. What can I use if I don’t have caster sugar?
If you don’t have caster sugar, you can blend regular granulated sugar in a food processor to make it finer.
3. Can I substitute the heavy cream?
Yes, you can use any whipping cream, or even non-dairy alternatives like coconut cream if you prefer.
Enjoy making and indulging in delicious Pavlova Bombs!
Pavlova Bombs
Ingredients
Meringue Ingredients
- 80 ml egg whites (from 3 large eggs) Note 1
- ⅔ cups caster sugar Use superfine sugar, do not cut down, it will affect result!
- 1 ¼ tsp cornflour / cornstarch Note 2
- ½ tsp white vinegar Note 2
Fillings and Toppings
- 1 cup heavy/thickened cream (or any other whipping cream, COLD) Option to stabilize (see note 3)
- 1 ½ tbsp caster sugar superfine sugar
- ½ tsp vanilla extract
- 1 ½ tbsp unsalted pistachios (finely chopped)
- 5 sprigs mint small
- 20 raspberries
- Icing sugar / powdered sugar (for dusting)
Optional fillings
- Raspberry Coulis
- Lemon Curd (uses the 3 leftover yolks from the Pav)
- passionfruit pulp, pureed mango, chopped up fruit, chocolate sauce See in post for other options!
Instructions
Preparation
- Whip egg whites with sugar until stiff peaks form, then add cornflour and vinegar.
Baking
- Shape the meringue into small nests and bake until they are crispy on the outside.
Fillings
- Prepare your fillings like lemon curd and raspberry coulis.
- Whip the cream and mix in sugar and vanilla.
Assembly
- Fill the meringue nests with whipped cream, lemon curd, and raspberry coulis.
- Decorate with fresh raspberries, chopped pistachios, and mint.
