Pavlova Bombs – RecipeTin Eats

Pavlova Bombs are mini pavlovas balls 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! Shockingly easy – just poke a hole in the base, and fill. 🙂

Pavlova Bombs

I do love a good Pav! They are so iconically Aussie-Christmas. In years gone by, I’ve done a towering Christmas tree pav, Mini Pavlovas, and yup, even a regular one.

This year might be my best yet. Introducing – Pavlova Bombs!! Inspired by a pavlova ball I recently had at Bessie’s restaurant (rapidly becoming one of my favourite nice-restaurants in town), this is a pavlova that’s got hidden fillings inside. Imagine the wow factor when you smash the pavlova open!

The pavlova ball I had a Bessies was filled with elderflower strawberries. I chose Raspberry Coulis and Lemon Curd for visual impact (bright red streaks against yellow lemon curd looks so striking), and also because fruit + pav is my favourite thing ever. Using the leftover yolks from the pav in the lemon curd is also handy!

Look how innocent it looks before you smash it open….

No clue of the incredible filling inside!!!

What Pavlova Bombs taste like

Entertainment factor aside, the flavour and texture combination here is stellar. You’ve got the sugary meringue shell and marshmallow insides, then fruity berry tartness from the Raspberry Coulis and silly-smooth custardy tang from the lemon curd. Plus, whipped cream of course!!! Is it really a Pav without whipped cream??

You can fill it with anything that can be poured or stuffed inside: passionfruit pulp, mango puree, chopped berries, chocolate syrup, salted caramel… CAN YOU IMAGINE!

As impressive as they look, they are surprisingly straightforward to make. You just shape the pavlova into a dome shape, punch a hole in the base and fill using a piping bag or just pour in the hole. Then plug the hole with cream, invert, and serve!

The Pavlova Bomb shells need to be started at least 5 hours before serving as they require 1 1/2 hours in the oven then 3 hours to cool in the turned off oven (to fully dry out and set). I typically make them the night before then leave them in the oven overnight while I sleep, then store in an airtight container until required.

1. Ingredients for pavlova bombs

Here’s all you need to make the Pavlova Bombs shell:

• Egg whites – We need 80ml / 1/3 cup of egg whites which is approximately 3 to 4 large eggs. Using the right amount for Pavs really matters, given it is the key ingredient, so we need to measure rather than relying on “3 eggs”. Unfortunately chickens are extremely selfish and they don’t lay exactly the same size eggs every time. The nerve!! 🤣

• Caster sugar (superfine sugar) – This is finer grains than regular white sugar so it dissolves more easily. Usually I say it’s ok to use regular white sugar but for pavs, I highly recommend using caster sugar because if the sugar doesn’t dissolve fully, you end up with sugar crystals on the edges.

• Cornflour (cornstarch) and vinegar helps make the pavlova more structurally stable and strong so it won’t crack or collapse which is a common problem with a large traditional pavlova. Though less of a risk with mini ones, why risk it when we can take this easy precautionary measure? 🙂

2. pavlova bomb fillings

I filled these Pavlova Bombs with Lemon Curd and Raspberry Coulis, both of which balance the sugary shell with tang and berry brightness and bring traditional Pav fruitiness to this dish. Plus cream, of course! It is not a Pavlova without the presence of cream!

I’ve written up the Lemon Curd and Raspberry Coulis recipes in separate posts because they are things you’ll use far beyond this recipe. Here they are – the Raspberry Coulis and Lemon Curd. The coulis recipe also includes my cheeky shortcut coulis which I make using jam thinned with lemon juice. Because I don’t always have raspberries but I always have jam! 🙂

Here are the ingredient photos, so you can see at a glance how few ingredients are required:

How to make Pavlova Bombs

Much more straightforward than you might imagine! For one thing, small pavlovas are easier to make and handle than a single large one, and far less fragile. Also, the meringue fluff is sturdier than you think, so don’t be afraid to shape it into balls. You can push, smear and reshape as needed, and the fluff won’t deflate.

1. How to make the Pavlova Bomb Shells

Key tips – separate the eggs and whites while the eggs are fridge cold (it’s easier). Measure the whites by volume (we need 1/3 cup / 80 ml). And take the fridge chill out of whites before beating as they fluff better when they are not fridge cold!

1. Separate yolks and whites while the eggs are fridge cold. Set yolks aside – we need them for the curd.

2. Measure out 80ml (1/3 cup) egg whites (it’s ok if you’re ~10ml / 2 teaspoons short / over). Leave the egg whites for 15 minutes before whipping, to take the fridge-chill out of them (will whip better).

3. Gradually add sugar – In a stand mixer fitted with a whisk or handheld beater, beat the egg whites for 1 minute on high speed until soft peaks form. (I use speed 8 of 10 on my KitchenAid). Then with the beater still running, gradually add the sugar over 30 seconds. This keeps the whites more aerated and ensures the sugar dissolves properly.

5. Vinegar & cornflour – Beat 5 minutes on speed 10. The whites will become thick and glossy, and when you rub between your fingers there should be no sugar grit remaining. If there is, keep beating. Add the vinegar and cornflour then beat for a further 30 seconds.

6. Piping bag – Transfer the meringue mixture in a piping bag and snip off a large 1.5cm / 0.6″ opening. (You could also just dollop mounds using a large spoon).

7. Mounds – Dab a bit of meringue in the corners of a tray (stops paper from sliding) then line the tray with baking paper (parchment paper). 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. Don’t fret about making the surface smooth, it gets decorated later, no one will notice a few bumps and smears!

8. Bake 1 hour 30 minutes at 110°C/225°F (100°C fan-forced) or until the base is crisp and dry to touch. If it is still sticky, keep baking. 

9. Cool in the oven – Turn the oven off and leave the pav bombs in the closed oven for 3 hours, or even overnight (I usually do this). This step is super important for Pav stability – gradual cooling of the oven and stabilising the fragile meringue shell without overcooking it, going brown or taking it so far the marshmallow centre dries out (travesty!).

10. Store in airtight containers until required. It’s best to use within 24 hours of baking them but they are still 95% as great on day 2 (marshmallow inside deflates a bit).

2. How to FILL THE PAVLOVA BOMBS

OK! This is the fun part. Well, other than smashing it. Oh, and eating it!! This is a dessert that scores high for every aspect – making, smashing, eating!

1. Piping bags – Transfer the chilled raspberry coulis, lemon curd and whipped cream into separate piping bags. Snip a small hole from the end of the coulis and lemon curd bags (~3 – 4 mm) and a larger hole for the cream bag (~1cm / 0.4″ wide). No piping bag? That’s ok, you can pour the coulis and curd in, and use a spoon to smear the cream.

2. Hole – Using a small sharp knife, cut a 1.25cm / 1/2″ hole in the base of the pav. I put the pav bombs in a muffin tin which keeps them safe and stable while I fill them.

3. Make space – Stick a chopstick in and jiggle it around slightly to make room for the fillings.

4. Fill – Working one pav at a time, pipe some raspberry coulis in first (about 1 1/2 teaspoons), then lemon curd (about 2 – 2 1/2 teaspoons).

TIP – Don’t overfill; too much weight or liquid will break or dissolve the delicate shell. Fill one Pavlova Bomb at a time because the meringue softens quickly. Once you flip it upright you’re safe – no risk of the filling damaging the presentation surface. 🙂

5. Plug the hole with cream.

6. Plate up – Pipe a bed of cream on a plate, a nice amount for eating with the pav. It also stops the pav bomb from sliding around when you cut into it. Carefully place the pav bomb on the cream, hole side down. Smear some more cream on the surface, sprinkle with pistachio nuts, top with a raspberry, mint, then dust with icing sugar. Serve!!

These Pavlova Bombs plate up beautifully as individual desserts, or you can put out a platter of them for everyone to help themselves. Carefully! This is not a dessert to be grabbed with enthusiastic hands – can you imagine?? They’d explode like…..well bombs! 💥

If doing the latter (ie platter form), don’t put the pavs on extra cream because it will soften the shell of the meringue so when you pick it up, all the fillings will pour out through the base. How do you think I know that??! 🤣 It happened at around the 20 minute mark when I was faffing around in the shoot room.

Broken pav = Eton Mess!

And before I sign off, one last thought. Yes, the Pav Bomb shells are a little delicate. Yes, my elephant fingers have cracked a couple over the past few batches.

If that happens, do the obligatory gasp, stamp your foot, wail… then scoop it all up (use a spatula to keep it together as best you can), and scrape it into a cocktail glass. Present it proudly as an Eton Mess! I mean, it’s just a deconstructed Pavlova Bomb! – Nagi x

PS. Question – who gets the Eton Mess while everyone else gets a perfect white sphere? 🤣

PPS. For those new to Eton Mess, it is a real dessert of crumbled meringue piled into a dish with cream, curd, coulis, all the good things. It’s so pretty, and my friends tell me it’s a standout of all the desserts I’ve made them over the years!

Watch how to make it

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Pavlova Bombs

Author: Nagi

Prep: 25 minutes mins

Cook: 1 hour hr 30 minutes mins

Cooling: 4 hours hrs

Dessert

Australian, New Zealand

Servings5 pav bombs!

Tap or hover to scale

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 (so much easier to make than a single large one!), and fill with whatever you want. Think, passionfruit pulp, mango puree, chopped fruit, chocolate sauce, caramel sauce! See in post for more suggestions.

Cook ModePrevent screen from sleeping

Instructions

ABBREVIATED RECIPE:

• 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!

Pavlova bombs:

• Preheat oven to 150°C / 325°F (all oven types).

• 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).

• 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.

• 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.

• Line tray – Dab a bit on the corner of 2 trays then cover with baking paper (parchment).

• 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).

• 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)

• 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!).

Fillings:

• Make the Lemon Curd and Raspberry Coulis while the pavlovas are in the oven. Very easy – simmer to thicken, strain, then chill before using.
• 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).

Assemble Pavlova Bombs:

• 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)

• 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.

• Pipe some raspberry coulis in (~ 1 1/2 tsp), then lemon curd (~ 2 – 3 tsp). Plug the hole with cream.

• 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.

• 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!

Recipe Notes:

1. Egg Whites:

• For best results, use fresh eggs
• DO NOT use carton egg whites – it doesn’t fluff up nearly as well
• Separate the egg whites from the yolks while fridge cold (it’s easier to do than with warm eggs)
• Measure out the egg whites until you have 1/3 cup (80 ml), usually 3 eggs. Why measures? Because it turns out not all eggs are the same size…. So annoying right? Someone needs to have a talk to chickens! 😂
• Leave whites for 15 minutes to take out the fridge chill, cold eggs don’t fluff as well. 

2. Vinegar & cornflour/cornstarch – Helps stabilise pav and avoid cracks. For vinegar just use plain white vinegar. Not anything fancy!
3. Stabilised whipped cream – This is just whipped cream that’s been stabilised so you can whip it the day before and it stays fluffy. Store in a piping bag for ease of storage and use the next day, else in an airtight container but do NOT stir before spooning onto pavs (this will deflate it ia bit).
See the Stabilised Whipped Cream recipe for different methods (store bought powder, gelatine and mascarpone), I use all 3 methods.
4. How to check the Pav is ready – Bake time can vary depending on how well heat distributes in your oven. Goal: dry, lightly crispy shell. The shell will dry out further as it cools in the oven, whilst the centre stays marshmallowy.
5. No piping bag? That’s ok! Use ziplock bags (snip the corner) or just carefully pour the fillings into the hole, and use a spoon for the cream.
6. Storage –  Pavlova shells can be stored in an airtight container as soon as you take them out of the oven and they are fully cooled. If pavs are exposed to heat and humidity, the surface may get sticky and chewy.
Best served on the day you take them out of the oven after cooling. The shell will stay dry and crisp for 2 to 3 days (as long as they are kept in a cool dry place), but the marshmallow inside will start to deflate. It reduces by about 1/3 on Day 3. Do not refrigerate! The meringue shell will disintegrate.
EXCELLENT PREP AHEAD dinner party dessert. Have the fillings in piping bags in the fridge. Make Stabilised whipped cream and put that in a piping bag in the fridge (it will be 100% fluffy for 24 hours). Make the holes in the pav balls. Then assemble when ready to serve! Piping makes assembly so fast. 🙂
Assemble just prior to serving because the cream will soften the meringue shell.

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Life of Dozer

Not even going to try to sugar coat it – I had a vision for an adorable Dozer Christmas photo and it was a total, utter fail. 😂