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Pavlova Bombs – Mini Pavlovas Filled with Lemon Curd and Raspberry Coulis

Light and airy mini pavlovas filled with tangy lemon curd and vibrant raspberry coulis, topped with whipped cream and fresh berries.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian, New Zealand
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Mini Pavlovas
  • 4 egg whites room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
Filling
  • 0.5 cup lemon curd
Raspberry Coulis
  • 1 cup raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
Toppings
  • 1 cup whipped cream
  • fresh raspberries
  • powdered sugar for dusting

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat egg whites until soft peaks form.
  3. Gradually add sugar while beating until stiff peaks form.
  4. Fold in cornstarch, vinegar, and vanilla extract.
  5. Spoon meringue into small rounds with a slight indentation in the center.
  6. Bake for 60–70 minutes until crisp on the outside.
  7. Cool completely in the oven with the door slightly open.
  8. Cook raspberries, sugar, and lemon juice for 5 minutes to make coulis.
  9. Fill pavlovas with lemon curd and raspberry coulis.
  10. Top with whipped cream, fresh berries, and powdered sugar.

Notes

Store pavlovas unfilled in an airtight container to maintain crispness.