Pavlova Bombs With Raspberry Coulis

The first time I made these was for a summer dinner party and I was terrified they would collapse. We ended up eating them straight from the baking tray while standing around the kitchen island and nobody cared about presentation because the texture was absolute magic.

My sister requested these for her birthday instead of cake and I took that as the highest compliment. We made an assembly line with her kids filling the meringues while I drizzled coulis and the kitchen looked like a raspberry explosion.

Ingredients

• 4 large egg whites: Room temperature is crucial here and I learned the hard way that cold whites take forever to whip into glossy peaks
• 200 g caster sugar: Adding it gradually is the secret to that marshmallowy center we are after
• 1 tsp cornstarch: This little pinch gives the meringue structure while keeping the interior soft
• 1 tsp white vinegar: Sounds odd but it stabilizes everything and prevents weeping
• 1 tsp vanilla extract: Pure vanilla makes all the difference in the final flavor
• 200 ml heavy cream: Keep it ice cold and it will whip up beautifully every time
• 2 tbsp powdered sugar: Sweetens the cream just enough without making it cloying
• 250 g raspberries: Fresh or frozen both work but frozen might need an extra minute to break down
• 50 g sugar: Balances the tartness of the raspberries perfectly
• 1 tbsp lemon juice: Brightens the coulis and cuts through all that rich cream

Instructions

Prepare the meringue base:

Preheat your oven to 110°C (230°F) and line a baking tray with parchment paper while you get your ingredients ready. Make sure your bowl and whisk are completely clean and dry or those egg whites will never cooperate.

Whip the egg whites:

In a spotless bowl beat the egg whites until soft peaks form then gradually add the sugar one tablespoon at a time. Keep whipping until those peaks turn stiff and glossy and you can rub a bit between your fingers without feeling any grit.

Fold in the stabilizers:

Gently fold in the cornstarch vinegar and vanilla using a spatula and light hand movements. Overmixing here will knock out all the air you just worked so hard to incorporate.

Shape the bombs:

Spoon or pipe small golf ball sized mounds onto your prepared tray leaving plenty of space between them. I use two spoons to scrape and shape them into rough rounds but a piping bag gives neater results if you are feeling fancy.

Bake slow and low:

Bake for exactly one hour until the outsides feel crisp and dry to the touch. Turn off the oven and let them cool completely inside with the door cracked open which prevents them from cracking due to temperature shock.

Make the raspberry coulis:

Combine raspberries sugar and lemon juice in a small saucepan over medium heat and stir occasionally for 5 to 7 minutes. Press the mixture through a fine mesh sieve to catch all those seeds then refrigerate until you are ready to serve.

Whip the cream filling:

In a chilled bowl whip the heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip or the texture will turn grainy instead of silky smooth.

Assemble the bombs:

Carefully cut a small hollow in the base of each cooled meringue using a sharp knife. Spoon or pipe the whipped cream into each cavity then arrange them on your serving plates.

Finish and serve:

Drizzle that vibrant raspberry coulis generously over each bomb letting it cascade down the sides. Add fresh raspberries and mint leaves if you want them looking extra festive then serve immediately while the contrast between crisp and creamy is at its best.

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These became my go to bring to dinner parties after watching everyone light up at that first bite. There is something so satisfying about serving something that looks impressive but was actually quite simple to put together.

Making The Meringues Ahead

The baked meringue shells keep beautifully in an airtight container for up to a week. I usually make them on Sunday and store them in the pantry then just whip the cream and make the coulis right before guests arrive.

Getting The Shape Right

If you are struggling with getting uniform rounds try drawing circles on your parchment paper as a guide then flip it over so the ink does not touch the meringue. I also wet my finger with water to smooth out any rough spots after piping.

Serving Suggestions

While fresh raspberries are classic I have also used strawberries blackberries or even a mix of whatever looks best at the market. The coulis works with almost any berry and creates such a beautiful presentation.

• These pair beautifully with sparkling rosé or a light Moscato
• Add a dollop of lemon curd inside with the cream for extra tang
• Dust with powdered sugar right before serving for a snow capped effect

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Watch your guests faces when they crack into that first one because that is exactly why you put in the effort.

Common Questions

→ Can I make the meringue bombs ahead of time?

Yes, the baked meringues can be stored in an airtight container for up to a week. Fill with cream and add coulis just before serving to maintain the crisp texture.

→ What's the best way to achieve stiff peaks for meringue?

Ensure your bowl and whisk are completely clean and free of grease. Use room temperature egg whites and add sugar gradually while whisking continuously. The mixture should look glossy and hold its shape when the whisk is lifted.

→ Can I substitute the raspberries in the coulis?

Absolutely. Strawberries, blackberries, or a mixed berry blend work beautifully. The cooking time and method remain the same regardless of the berries chosen.

→ Why do I need to cool the meringues in the oven?

Cooling gradually in the turned-off oven prevents the meringues from cracking due to sudden temperature changes. This gentle cooling helps maintain their structure and crispness.

→ How do I know when the meringues are done?

The meringues should feel dry and crisp to the touch, easily lift off the parchment paper, and sound hollow when tapped on the bottom. They should not be browned—pure white is ideal.

→ Can I use frozen berries for the coulis?

Yes, frozen raspberries work perfectly for coulis. They may release more liquid during cooking, so simply simmer for an extra minute or two to reach the desired consistency.