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Pavlova Bombs
Recipe video above. Pavlova Bombs are mini pavlovas balls that are filled with lemon curd, raspberry coulis and whipped cream. They look so innocent when placed before you - then they explode with colourful fillings when you smash into them! Show aside, the flavour and texture combination here is just incredible.Shockingly easy to make - just poke a hole in the base of small pavs, and fill with whatever you want. Think, passionfruit pulp, mango puree, chopped fruit, chocolate sauce, caramel sauce! See in post for more suggestions.
👥 5 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 25 min🔥 Cook: 1h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●spatula
- ●knife
- ●bowl
📝 Preparation Steps
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ABBREVIATED RECIPE:
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Pipe then shape meringues into 5 domes. Bake 1 1/⏱️ 2 hours at 110°C/225°F (100°C fan), cool ⏱️ 3 hours / overnight in oven. Cut small hole in Pav bomb base, squidge around with chopstick to make room for fillings. Fill with coulis then curd, plug hole with cream. Decorate, SMASH!
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Pavlova bombs:
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Preheat oven to 150°C / 325°F (all oven types).
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Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 1/3 cup (80 ml) egg whites then set aside to come to room temperature for ⏱️ 15 minutes (fluffs better at room temp).
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Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for ⏱️ 1 minute. While still beating, slowly pour the sugar in over ⏱️ 1 minute.
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Beat ⏱️ 5 minutes - Continue to beat for ⏱️ 5 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further ⏱️ 30 seconds.
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Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).
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Pipe mounds Transfer meringue mixture into a large piping bag. Snip the end to make a large 2cm / 0.8" hold. Pipe 5 mounds on the tray, then smooth into domes that are taller than they are wide (they flatten slightly when baked). Mine are about 4 cm / 1.6" wide and 6.5cm /2.6" tall. Use a small offset spatula or butter knife to smooth into a dome shape (no need to be perfect, it gets decorated later).
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Bake ⏱️ 1 hour ⏱️ 30 minutes - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for ⏱️ 1 hour ⏱️ 30 minutes or until they are dry to touch (check base). Keep baking if still sticky - exact times may vary. (Note 4)
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Cool in oven - Turn oven OFF and leave to fully cool for ⏱️ 3 hours or overnight around ⏱️ 10 hours (I often do this while I sleep so handy!).
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Fillings:
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Make the Lemon Curd and Raspberry Coulis while the pavlovas are in the oven. Very easy - simmer to thicken, strain, then chill before using.
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!))Raspberry Coulis
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Whipped cream - Beat cream ingredients in a large bowl on high until soft peaks form (⏱️ 45 seconds using a stand mixer, 1 - 1 1/⏱️ 2 minutes with hand held beater). Do this just prior to serving, unless you stabilise the cream (which can be done the day before). Note: if making stabilised whipped cream, follow the steps for your chosen method (there's multiple ways to do it).
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Assemble Pavlova Bombs:
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Piping bags - Transfer the raspberry coulis, lemon curd and cream into separate piping bags. Snip a small 5 mm / 1/5" off the end of the raspberry coulis, and a larger 1cm / 0.4" off the cream piping bag. (No piping bag? See Note 5)
Raspberry Coulis(See in post for other options (- passionfruit pulp, pureed mango, chopped up fruit, chocolate sauce!))Lemon Curd (uses the 3 leftover yolks from the Pav)
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Access hole! Place a pavlova bomb upside down in a muffin tin, to hold in place as you work. Carefully cut a 1cm / 0.4" hole in the middle using a small sharp knife. Stick a chopstick into the hole and squidge around GENTLY to move some pavlova marshmallow centre out of the way to make room for the fillings.
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Pipe some raspberry coulis in (~ 1 1/2 tsp), then lemon curd (~ 2 - 3 tsp). Plug the hole with cream.
Raspberry Coulis(See in post for other options (- passionfruit pulp, pureed mango, chopped up fruit, chocolate sauce!))Lemon Curd (uses the 3 leftover yolks from the Pav)
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Plate up - Pipe ~2 tbsp cream on a plate, top with pavlova bomb (stops it from sliding). Pipe then spread more cream on the top of the pavlova bomb. Top with a raspberry, mint sprig, sprinkle of pistachio, dust with icing sugar.
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Smash! Serve immediately - pavs don't wait around once assembled! Encourage everyone to smash into their Pavlova Bombs so you get a bit of everything in your first bite - delicate crispy meringue, marshmallow centre, tangy lemon curd, bright raspberry coulis. SWOON!
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!))Raspberry Coulis
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