Pavlova Bombs with Raspberry and Lemon Curd

Pavlova Bombs

Step 1: Make the meringue [00:12]

Separate the egg whites and place them into a mixing bowl. Whisk until soft peaks form, then gradually add sugar and beat for 5 minutes. Incorporate the cornflour and vinegar into the mixture.

Step 2: Shape the Pavlovas [00:46]

Grease a baking tray and cover with parchment paper. Transfer the meringue mixture to a piping bag and pipe into dome shapes. Use a spatula to smooth the edges for a rounded finish.

Step 3: Bake [01:20]

Place the tray in the oven at 100°C for 1.5 hours. Once finished, allow them to cool inside the oven for 3 hours.

Step 4: Prepare and Assemble [01:43]

Carefully make a small hole at the bottom of each cooled meringue. Fill the center with raspberry coulis, followed by lemon curd and whipped cream. Use a small amount of whipped cream to seal the hole.

Step 5: Garnish [02:20]

Pipe more whipped cream on top of the dome, garnish with fresh raspberries, a mint leaf, a dusting of icing sugar, and chopped pistachios.