Pavlova Bombs With Raspberry Coulis (Printable)
Crisp meringue shells filled with whipped cream and drizzled with tangy raspberry sauce for an elegant dessert experience.
# What You'll Need:
→ Meringue Bombs
01 - 4 large egg whites, at room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - 1 teaspoon white vinegar
05 - 1 teaspoon vanilla extract
→ Whipped Cream Filling
06 - 200 ml heavy cream, chilled
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
→ Raspberry Coulis
09 - 2 cups fresh or frozen raspberries
10 - 1/4 cup sugar
11 - 1 tablespoon lemon juice
→ To Serve (optional)
12 - Fresh raspberries
13 - Mint leaves
# How to Cook:
01 - Preheat the oven to 230°F and line a baking tray with parchment paper.
02 - In a clean bowl, whisk the egg whites until soft peaks form. Gradually add caster sugar, a tablespoon at a time, whisking until stiff, glossy peaks form and sugar is dissolved.
03 - Gently fold in cornstarch, vinegar, and vanilla extract until fully combined.
04 - Spoon or pipe small mounds about golf ball size onto the prepared baking tray, spacing them well apart.
05 - Bake for 1 hour until crisp outside. Turn off oven and let meringues cool inside with door ajar.
06 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes, stirring constantly, until raspberries break down. Press through a fine sieve to remove seeds. Refrigerate until chilled.
07 - Whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form.
08 - Once meringues are completely cool, carefully cut a small cavity in the base of each. Fill with whipped cream using a spoon or piping bag.
09 - Drizzle generously with chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if desired. Serve immediately for optimal texture.
# Expert Advice:
01 -
- Individual portions mean no fighting over the last slice and they look stunning on any dessert table
- The texture contrast between shatter crisp meringue and pillowy cream is absolutely addictive
02 -
- Humidity is meringues enemy so pick a dry day and avoid opening the oven during baking
- Let the meringues cool completely in the oven or they will collapse and lose that crucial crunch
03 -
- Wipe your bowl with lemon juice before whipping eggs to eliminate any trace grease that prevents proper volume
- Leftover raspberry coulis is fantastic swirled into yogurt or drizzled over pancakes the next morning