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Sunday 01 November 2026 16:01:36 GMT
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PAVLOVA BOMBS!!!! Fun to smash, delicious to eat, and they plate up beautifully for a lovely dinner party dessert. So much easier to make than you think! Make ahead dream. Inspired by Bessie’s Restaurant @Andy Cooks takeover- N x ❤️ PAVLOVA BOMBS with lemon curd and raspberry coulis   PAVLOVA BOMBS: 80 ml / 1/3 cup egg whites, from 3 large eggs 2/3 cups caster sugar (superfine sugar) 1 1/4 tsp cornflour / cornstarch + 1/2 tsp white vinegar (stabilises)   1. Beat whites 1 min, add sugar over 30 sec while still beating, beat 5 min, add cornflour + vinegar, beat 30 sec. 2. Pipe 5 x tall mounds and smooth into domes on lined tray. Bake 1 1/2 hours at 110°C/225°F (100°C fan), cool 3 hours / overnight in oven. Keeps 24 – 48 hours in airtight container in cool dry place.   COULIS: 250g/ 8 oz raspberries, fresh or frozen (no need to thaw) 2 1/2 tbsp white sugar 1/2 tsp lemon juice   Simmer 3 min, mashing, blitz to puree then pass through sieve. Use chilled.   LEMON CURD 3 tbsp white sugar rubbed with 1 tbsp lemon zest 3 egg yolks (leftover from pav) 1/4 cup lemon juice 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2
PAVLOVA BOMBS!!!! Fun to smash, delicious to eat, and they plate up beautifully for a lovely dinner party dessert. So much easier to make than you think! Make ahead dream. Inspired by Bessie’s Restaurant @Andy Cooks takeover- N x ❤️ PAVLOVA BOMBS with lemon curd and raspberry coulis   PAVLOVA BOMBS: 80 ml / 1/3 cup egg whites, from 3 large eggs 2/3 cups caster sugar (superfine sugar) 1 1/4 tsp cornflour / cornstarch + 1/2 tsp white vinegar (stabilises)   1. Beat whites 1 min, add sugar over 30 sec while still beating, beat 5 min, add cornflour + vinegar, beat 30 sec. 2. Pipe 5 x tall mounds and smooth into domes on lined tray. Bake 1 1/2 hours at 110°C/225°F (100°C fan), cool 3 hours / overnight in oven. Keeps 24 – 48 hours in airtight container in cool dry place.   COULIS: 250g/ 8 oz raspberries, fresh or frozen (no need to thaw) 2 1/2 tbsp white sugar 1/2 tsp lemon juice   Simmer 3 min, mashing, blitz to puree then pass through sieve. Use chilled.   LEMON CURD 3 tbsp white sugar rubbed with 1 tbsp lemon zest 3 egg yolks (leftover from pav) 1/4 cup lemon juice 50g (3 1/2 tbsp) unsalted butter, cut into 1 cm / 1/2" cubes Pinch of salt   In small saucepan, whisk eggs with lemon sugar, then mix in lemon juice and butter. Thicken on medium heat (or medium low for strong stoves) until custardy texture, pass through sieve, cover with cling wrap touching. Chill, mix again.     WHIPPED CREAM – beat 1 cup heavy/thickened cream (or any other whipping cream) + 1 1/2 tbsp white sugar + 1/2 tsp vanilla until softly whipped.   ASSEMBLE Pavlova Bombs: 1. Using muffin tins to hold bombs while working. Cut 1.25cm / 1/2” hole in base, squidge chopstick to push marshmallow inside pav out of way a bit. 2. Pipe in coulis then curd. Plug hole with cream. Pipe cream on plate, place ball on top (hole side down). 3. Pipe cream on top, sprinkle with chopped pistachios, top with raspberry, mint, dust with icing sugar. Serve immediately! #recipetineats #pavlova #pavlovabombs
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