Lemon Curd Pavlova Bombs with Raspberries
Crisp mini meringue shells filled with whipped cream, lemon curd, and raspberry coulis, then topped with raspberries, pistachios, and mint.
Equipment
- Stand mixer or hand mixer
- Baking tray
- Parchment paper
- piping bag
Ingredients
Main Ingredients
- ⅓ cup egg whites from 3 large eggs, room temperature
- ⅔ cup superfine sugar
- 1 ¼ tsp cornstarch
- ½ tsp white vinegar
- 1 cup heavy cream cold
- 1 ½ tbsp superfine sugar for the cream
- ½ tsp vanilla extract
- ½ cup lemon curd made with the 3 leftover yolks
- ½ cup raspberry coulis
- 20 fresh raspberries
- 1 ½ tbsp chopped unsalted pistachios
- 5 mint sprigs small
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Whip the meringue. Beat the whites and sugar to stiff peaks, then beat in the cornstarch and vinegar until glossy.
- Shape. Spoon 8 nests onto a lined tray and press a hollow into each center.
- Bake. Bake at 250 degrees F for about 1 1/2 hours until crisp, then cool in the oven.
- Prepare the filling. Cook the lemon curd to 160 degrees F, make the raspberry coulis, and whip the cream with sugar and vanilla.
- Assemble. Fill each shell with cream, curd, and coulis, then top with raspberries, pistachios, mint, and powdered sugar.
Notes
Substitutions: Use passionfruit pulp, pureed mango, or chocolate sauce in place of the curd.
Tips: Fill the shells just before serving so they stay crisp.
Storage: Keep unfilled shells airtight at room temperature for up to 2 days. Eat filled bombs the same day and do not freeze.