Pavlova Bombs With Raspberry Coulis

The first time I made these, my kitchen looked like a snow globe had exploded. Meringue dust was everywhere, but when I took that first bite, the crisp exterior giving way to that marshmallow center, I didnt care about the mess one bit.

I served these at a summer gathering last year, and my friend actually stopped mid conversation, closed her eyes, and said these were the best things Id ever made. Watching everyone reach for seconds, raspberry stained lips smiling, made every minute of whisking worth it.

Ingredients

• 4 large egg whites at room temperature: Temperature matters here, cold whites wont whip up as voluminously and you want these bombs light as air
• 200 g caster sugar: Adding this gradually, a spoonful at a time, is what gives the meringue that gorgeous glossy sheen
• 1 tsp cornstarch: The secret ingredient for that marshmallow soft center we are after
• 1 tsp white vinegar: Stabilizes everything and helps create the perfect texture contrast
• 1 tsp vanilla extract: Pure vanilla makes the cream filling sing, dont skimp here
• 200 ml heavy cream chilled: Cold cream whips up faster and holds its shape better when filling the bombs
• 2 tbsp powdered sugar: Just enough sweetness to balance the tangy coulis without overpowering
• 250 g fresh or frozen raspberries: Frozen work beautifully here, so you can make these year round
• 50 g sugar: Adjust slightly depending on how tart your berries are
• 1 tbsp lemon juice: Brightens the coulis and cuts through the rich cream

Instructions

Getting started with the meringue:

Preheat your oven to 110°C and line a baking tray with parchment paper. Make sure your bowl and whisk are completely clean, even a drop of yolk or grease can ruin the meringue.

Whipping the egg whites:

In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking until you have stiff, glossy peaks and the sugar has completely dissolved.

Folding in the secret ingredients:

Gently fold in the cornstarch, vinegar, and vanilla extract. Be careful not to overmix and knock out all the air you just worked so hard to create.

Shaping the bombs:

Spoon or pipe small mounds, about golf ball sized, onto your prepared baking tray. Space them well apart because they will spread slightly as they bake.

The slow bake:

Bake for 1 hour until the outside is crisp and set. Turn off the oven but leave the door slightly ajar and let the meringues cool completely inside.

Making the raspberry coulis:

Combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally until the raspberries have completely broken down.

Straining the sauce:

Press the mixture through a fine sieve to remove all the seeds. Chill the coulis in the fridge while you finish everything else.

Preparing the cream filling:

Whisk together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. You want it thick enough to hold its shape but still pipeable.

Assembling the bombs:

Once the meringues are completely cool, carefully cut a small cavity in the base of each one. Fill each cavity with the whipped cream using a spoon or piping bag.

The grand finale:

Drizzle each bomb generously with the chilled raspberry coulis. Garnish with fresh raspberries and mint leaves if you are feeling fancy.

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These have become my go to for bringing to dinner parties because they travel so well. Watching people cut into them, that first crack, that surprised look when they hit the cream center, it never gets old.

Making Ahead

The meringue shells keep beautifully for up to a week in an airtight container at room temperature. The coulis can be made three days ahead and stored in the fridge, actually developing a deeper flavor over time.

Perfecting Your Meringue

Humidity is the enemy of meringue, so choose a dry day to make these if possible. If you live somewhere humid, the meringues might weep slightly, but they will still taste incredible.

Serving Suggestions

A glass of chilled sparkling rosé or Moscato cuts through the sweetness perfectly and makes this feel extra special for summer entertaining.

• Try mixing in some blackberries or strawberries for a mixed berry coulis
• A dollop of lemon curd swirled into the cream adds another bright layer
• These are best assembled and eaten within an hour for that perfect crisp texture

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There is something deeply satisfying about food that looks so elegant but is actually quite forgiving to make. Hope these bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ What makes the meringue centers soft and marshmallow-like?

The combination of cornstarch and white vinegar creates the signature soft, marshmallow center while maintaining a crisp exterior shell. Slow baking at low temperature allows the interior to remain tender.

→ Can I make these ahead of time?

Yes, bake the meringue shells up to 2 days in advance and store in an airtight container. Fill with cream and add coulis just before serving to maintain the perfect crisp texture.

→ What other fruits work for the coulis?

Strawberries, blackberries, mixed berries, or passionfruit all make excellent alternatives. The tartness balances beautifully with the sweet meringue and cream filling.

→ Why must egg whites be at room temperature?

Room temperature egg whites achieve greater volume when whipped, creating more stable meringue that holds its shape better during baking and results in lighter texture.

→ How do I know when meringues are done?

They should feel dry and crisp to the touch, easily lift from parchment paper, and sound hollow when tapped on the bottom. The exterior should be white without browning.

→ Can I freeze the unfilled meringues?

Absolutely! Cool completely, freeze in a single layer, then transfer to an airtight container. Thaw at room temperature for 1 hour before filling and serving.