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Pavlova Bombs with Raspberry Coulis

Pavlova Bombs with Raspberry Coulis: A Show-Stopping Delight

Pavlova Bombs with Raspberry Coulis are an elegant no-bake dessert featuring a crunchy meringue shell, soft interior, and sweet-tangy toppings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 12 hours
Total Time 14 hours
Servings: 5 bombs
Course: Dessert
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites At room temperature
  • 1 cup Caster Sugar Superfine sugar
  • 2 tablespoons Cornflour Stabilizes meringue
  • 1 teaspoon White Vinegar Boosts stability
For the Raspberry Coulis
  • 2 cups Fresh Raspberries
For the Lemon Curd
  • 1 cup Lemon Curd Can use leftover egg yolks
For Whipping Cream
  • 1 cup Heavy Cream Use stabilizers for longer hold
For Garnishing
  • 1/4 cup Chopped Pistachios Or other nuts
  • 2 sprigs Fresh Mint For garnish
  • 2 tablespoons Icing Sugar For dusting

Equipment

  • Stand Mixer
  • piping bag
  • Saucepan
  • Fine sieve
  • Double boiler

Method
 

Step-by-Step Instructions
  1. Prepare Meringue: Separate the egg whites and let them reach room temperature. Whip until frothy, gradually add caster sugar until glossy and stiff peaks form. Fold in cornflour and vinegar.
  2. Pipe and Bake: Line trays with parchment, preheat oven to 150°C (300°F), then reduce to 110°C (230°F). Pipe dome-shaped meringues and bake for 1 hour 30 minutes until crisp. Leave in the oven to cool overnight.
  3. Make Coulis and Curd: Simmer raspberries in a saucepan for 10 minutes, sieve to create coulis. Prepare lemon curd by cooking egg yolks, sugar, lemon juice, and zest in a double boiler until thickened. Cool both.
  4. Whip Cream: Beat chilled heavy cream with a mixer, adding sugar and vanilla until soft peaks form.
  5. Assemble: Hollow each meringue, fill with raspberry coulis, lemon curd, and whipped cream. Garnish with pistachios, mint, and icing sugar before serving.

Nutrition

Serving: 1bombCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Store unfilled meringue shells in an airtight container for up to 3 days; filled Bombs can be refrigerated for 2 hours but may lose crispness if stored longer. Freeze unfilled shells for up to 2 months.

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