Uploaded December 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/pavlova-bombs
PAVLOVAL BOMBS!!! 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. :)
Inspired by Pavlova Balls I had at Bessie's restaurant in Sydney. They filled theirs with elderflower strawberries and baked it in a wood fired oven. I use a regular oven! :)
Brilliant one for dinner parties - everything can be prepared ahead (even poke the holes), have the fillings in piping bags ready to go. Then assembling is a breeze! - Nagi x
PS Tip of the day - stabilise your whipped cream so you can whip it today and use it tomorrow. Stays fluffy and won't weep, keep it in a bowl or put in a piping bag, ready to use (I do this a lot). Few different ways to do it - Store bought cream stabiliser powder is super handy (McKenzie's brand, sold at supermarkets in baking aisle these days), mascarpone (luxe method) or gelatine (very handy!). Recipes here: recipetineats.com/stabilised-whipped-cream
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PAVLOVA BOMBS with lemon curd and raspberry coulis
PAVLOVA BOMBS:
80 ml / 1/3 cup egg whites, from 3 large eggs
2/3 cups caster sugar (superfine sugar)
1 1/4 tsp cornflour / cornstarch + 1/2 tsp white vinegar (stabilises)
1. Beat whites 1 min, add sugar over 30 sec while still beating, beat 5 min, add cornflour + vinegar, beat 30 sec.
2. Pipe 5 x tall mounds and smooth into domes on lined tray. Bake 1 1/2 hours at 110°C/225°F (100°C fan), cool 3 hours / overnight in oven. Keeps 24 – 48 hours in airtight container in cool dry place.
COULIS:
250g/ 8 oz raspberries, fresh or frozen (no need to thaw)
2 1/2 tbsp white sugar
1/2 tsp lemon juice
Simmer 3 min, mashing, blitz to puree then pass through sieve. Use chilled.
LEMON CURD
3 tbsp white sugar rubbed with 1 tbsp lemon zest
3 egg yolks (leftover from pav)
1/4 cup lemon juice
50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2" cubes
Pinch of salt
In small saucepan, whisk eggs with lemon sugar, then mix in lemon juice and butter. Thicken on medium heat (or medium low for strong stoves) until custardy texture, pass through sieve, cover with cling wrap touching. Chill, mix again.
WHIPPED CREAM – beat 1 cup heavy/thickened cream (or any other whipping cream) +
1 1/2 tbsp white sugar + 1/2 tsp vanilla until softly whipped.
ASSEMBLE Pavlova Bombs:
1. Using muffin tins to hold bombs while working. Cut 1.25cm / 1/2” hole in base, squidge chopstick to push marshmallow inside pav out of way a bit.
2. Pipe in coulis then curd. Plug hole with cream. Pipe cream on plate, place ball on top (hole side down).
3. Pipe cream on top, sprinkle with chopped pistachios, top with raspberry, mint, dust with icing sugar. Serve immediately!
#pavlova #dinnerpartydessert
Recipe ⬇️ or PRINT: recipetineats.com/pavlova-bombs
PAVLOVAL BOMBS!!! 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. :)
Inspired by Pavlova Balls I had at Bessie's restaurant in Sydney. They filled theirs with elderflower strawberries and baked it in a wood fired oven. I use a regular oven! :)
Brilliant one for dinner parties - everything can be prepared ahead (even poke the holes), have the fillings in piping bags ready to go. Then assembling is a breeze! - Nagi x
PS Tip of the day - stabilise your whipped cream so you can whip it today and use it tomorrow. Stays fluffy and won't weep, keep it in a bowl or put in a piping bag, ready to use (I do this a lot). Few different ways to do it - Store bought cream stabiliser powder is super handy (McKenzie's brand, sold at supermarkets in baking aisle these days), mascarpone (luxe method) or gelatine (very handy!). Recipes here: recipetineats.com/stabilised-whipped-cream
---------------------------
PAVLOVA BOMBS with lemon curd and raspberry coulis
PAVLOVA BOMBS:
80 ml / 1/3 cup egg whites, from 3 large eggs
2/3 cups caster sugar (superfine sugar)
1 1/4 tsp cornflour / cornstarch + 1/2 tsp white vinegar (stabilises)
1. Beat whites 1 min, add sugar over 30 sec while still beating, beat 5 min, add cornflour + vinegar, beat 30 sec.
2. Pipe 5 x tall mounds and smooth into domes on lined tray. Bake 1 1/2 hours at 110°C/225°F (100°C fan), cool 3 hours / overnight in oven. Keeps 24 – 48 hours in airtight container in cool dry place.
COULIS:
250g/ 8 oz raspberries, fresh or frozen (no need to thaw)
2 1/2 tbsp white sugar
1/2 tsp lemon juice
Simmer 3 min, mashing, blitz to puree then pass through sieve. Use chilled.
LEMON CURD
3 tbsp white sugar rubbed with 1 tbsp lemon zest
3 egg yolks (leftover from pav)
1/4 cup lemon juice
50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2" cubes
Pinch of salt
In small saucepan, whisk eggs with lemon sugar, then mix in lemon juice and butter. Thicken on medium heat (or medium low for strong stoves) until custardy texture, pass through sieve, cover with cling wrap touching. Chill, mix again.
WHIPPED CREAM – beat 1 cup heavy/thickened cream (or any other whipping cream) +
1 1/2 tbsp white sugar + 1/2 tsp vanilla until softly whipped.
ASSEMBLE Pavlova Bombs:
1. Using muffin tins to hold bombs while working. Cut 1.25cm / 1/2” hole in base, squidge chopstick to push marshmallow inside pav out of way a bit.
2. Pipe in coulis then curd. Plug hole with cream. Pipe cream on plate, place ball on top (hole side down).
3. Pipe cream on top, sprinkle with chopped pistachios, top with raspberry, mint, dust with icing sugar. Serve immediately!
#pavlova #dinnerpartydessert
