Introduction
On a quest for a dessert that is as stunning as it is delicious? Look no further than Pavlova Balls! This delightful treat combines a crispy meringue shell with a soft, marshmallow-like interior, filled with tangy lemon curd and sweet raspberry coulis. Topped with whipped cream and garnishes, Pavlova Balls are perfect for impressing guests at any gathering. Let’s dive into the ingredients you’ll need to create these mouth-watering desserts.
Detailed Ingredients with measures
Pavlova Balls
80 ml / 1/3 cup egg whites, from 3 large eggs (Note 1)
2/3 cups caster sugar (superfine sugar), do not cut down, it will affect result!
1 1/4 tsp cornflour / cornstarch (Note 2)
1/2 tsp white vinegar (Note 2)
Fillings
Raspberry Coulis
Lemon Curd (uses the 3 leftover yolks from the Pav)
(See in post for other options – passionfruit pulp, pureed mango, chopped up fruit, chocolate sauce!)
Whipped Cream
1 cup heavy/thickened cream (or any other whipping cream), COLD
1 1/2 tbsp caster sugar / superfine sugar
1/2 tsp vanilla extract
Option to stabilise so you can whip cream day before – see here for how (Note 3)
Garnishes
1 1/2 tbsp unsalted pistachios, finely chopped
5 mint sprigs, small
20 raspberries
Icing sugar / powdered sugar, for dusting
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Total Time
2 hours
Yield
Makes 5 Pavlova Balls
Detailed Directions and Instructions
Preheat Oven
Preheat the oven to 150°C / 325°F for all oven types.
Prepare Egg Whites
Separate the egg yolks from egg whites while they are still cold. Measure out 1/3 cup (80 ml) of egg whites and allow them to come to room temperature for 15 minutes.
Beat Egg Whites
In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, slowly pour in the caster sugar over the course of 1 minute.
Continue Beating
Beat the egg whites for an additional 5 minutes on high until they are fluffy, glossy, and there are no sugar grains remaining. Rub a small amount between your fingers to check. Add the vinegar and cornflour, then beat for another 30 seconds.
Line Baking Trays
Dab a bit of meringue on the corners of two baking trays and cover them with baking paper (parchment).
Pipe Meringue Mounds
Transfer the meringue mixture into a large piping bag. Snip the end to make a large 2 cm (0.8 inch) hole. Pipe 5 mounds on the tray and shape them into domes that are taller than they are wide, measuring about 4 cm (1.6 inches) wide and 6.5 cm (2.6 inches) tall. Use a small offset spatula or butter knife to smooth them into dome shapes.
Bake Meringues
Place both trays in the oven and immediately turn the oven down to 110°C / 225°F (100°C fan). Bake for 1 hour and 30 minutes or until the meringues are dry to the touch. If they are still sticky, continue baking.
Cool Meringues
Turn off the oven and leave the meringues inside to cool completely for 3 hours or overnight (approximately 10 hours).
Prepare Fillings
While the pavlovas are baking, prepare the Lemon Curd and Raspberry Coulis. Simmer to thicken, strain, and chill before using.
Make Whipped Cream
In a large bowl, beat the cold cream, caster sugar, and vanilla extract on high until soft peaks form, which takes about 45 seconds with a stand mixer or 1 to 1.5 minutes with a hand-held beater. Do this right before serving unless you are stabilizing the cream beforehand.
Assemble Pavlova Bombs
Transfer the raspberry coulis, lemon curd, and whipped cream into separate piping bags. Snip a small 5 mm (1/5 inches) off the end of the coulis bag and a larger 1 cm (0.4 inches) off the cream bag.
Create Access Hole
Place each pavlova bomb upside down in a muffin tin to hold it in place. Carefully cut a 1 cm (0.4 inches) hole in the center using a small sharp knife. Use a chopstick to gently widen the hole for filling.
Fill with Coulis and Curd
Pipe approximately 1.5 teaspoons of raspberry coulis into the hole, followed by 2 to 3 teaspoons of lemon curd. Plug the hole with whipped cream.
Plate Pavlova Bombs
Pipe about 2 tablespoons of whipped cream onto the plate, then place the pavlova bomb on top to prevent it from sliding. Pipe and spread more cream on top of the pavlova bomb. Decorate with a raspberry, a mint sprig, a sprinkle of pistachios, and dust with icing sugar.
Serve Immediately
Encourage everyone to smash their Pavlova Bombs as they are assembled. The delicate crispy meringue, marshmallow center, tangy lemon curd, and bright raspberry coulis make for a delightful first bite.
Notes
Note 1:
Ensure that the egg whites are at room temperature for better fluffiness.
Note 2:
Do not reduce the sugar, as it will affect the final result.
Note 3:
Stabilizing whipped cream allows it to be made a day in advance. Follow the steps for your preferred stabilizing method.
Note 4:
Exact baking times may vary; check for dryness by touch.
Note 5:
If you do not have piping bags, alternatives such as plastic zip-lock bags can be used; simply snip off one corner.
Cook techniques
Whipping Egg Whites
For best results, separate egg whites from yolks when the eggs are cold. Allow the egg whites to come to room temperature for about 15 minutes before whipping. This helps achieve greater volume and stability when beaten.
Incorporating Sugar
Add caster sugar gradually while beating the egg whites. This technique ensures that the sugar dissolves completely, creating a glossy meringue without any grainy texture.
Using Vinegar and Cornflour
Incorporate vinegar and cornflour into the meringue mixture after achieving soft peaks. This helps stabilize the meringue and ensures a light and crisp texture.
Piping Meringue Shapes
Use a piping bag with a large opening to pipe mounds of meringue onto a baking tray. The shapes should be taller than wide to avoid flattening during baking. Smooth them into dome shapes for an appealing look.
Low and Slow Baking
Bake meringues at a low temperature (110°C/225°F) for an extended period (1.5 hours). This method dries out the meringues and prevents browning, resulting in a perfect texture.
Cooling Method
Cool the baked meringues in the turned-off oven for several hours or overnight. This allows the meringues to finish firming up without exposing them to drafts that could cause cracking.
Making Fillings
Prepare fillings like lemon curd and raspberry coulis simultaneously while meringues bake. Simmer then strain to achieve a smooth consistency, and chill before using.
Stabilizing Whipped Cream
To stabilize whipped cream for long-lasting texture, you can use various methods such as gelatin or cornstarch. This allows you to prepare the cream in advance.
Filling the Pavlova Bombs
Cut a small hole in the cooled pavlova, gently remove some of the center, and pipe in raspberry coulis and lemon curd before sealing with whipped cream.
FAQ
Can I make Pavlova in advance?
Yes, you can make the meringues ahead of time and store them in an airtight container for several days. Fill them just before serving to maintain crispness.
What is the best way to store leftover Pavlova?
Store any leftover pavlova bombs in a cool, dry place. Avoid refrigerating filled pavlovas as the moisture can affect the texture of the meringue.
Can I use different fruits for the fillings?
Absolutely! You can experiment with a variety of fillings like passionfruit pulp, pureed mango, or even chocolate sauce as per your preference.
What type of sugar is best for meringue?
Caster sugar (superfine sugar) is recommended for meringue as it dissolves easily and contributes to a smooth texture. Avoid granulated sugar as it may not dissolve fully.
How do I know when the meringues are done baking?
Meringues are done when they feel dry to the touch and can easily lift off the baking paper. If they are still sticky, continue baking until the desired texture is achieved.
Conclusion
The Pavlova Bombs offer a delightful combination of textures and flavors, from the crisp meringue shell to the creamy fillings and vibrant toppings. Their versatility allows for endless variations, making them a perfect dessert to impress your guests and personalize to your taste.
More recipes suggestions and combination
Fruit Variations
Use different fruits such as strawberries, blueberries, or kiwi for the filling to create unique flavor profiles.
Chocolate Delight
Incorporate chocolate sauce or chocolate mousse instead of fruit fillings for a rich twist.
Citrus Burst
Experiment with other citrus curds like lime or orange for a zesty option.
Nutty Flavor
Include crushed almonds or walnuts as a filling or topping alongside the pistachios for added texture.
Seasonal Spins
Celebrate seasonal fruits like peaches in summer or cranberries in winter for festive variations.
Spiced Whipped Cream
Add spices like cinnamon or nutmeg to the whipped cream for a warm, cozy flavor.
