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Pavlova Bombs

There's something undeniably magical about dessert that can take you back to cherished moments—like the time you shared a sweet treat with loved ones, laughing and reminiscing around the table. Pavlova Bombs are one of those desserts. They are light, airy, and filled with luscious whipped cream and vibrant fruits, making them a perfect sweet escape.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Australian
Ingredients Equipment Method Notes

Ingredients
  

For the Pavlova Bombs
  • 4 large egg whites The foundation of our airy meringue.
  • 1 cup granulated sugar For that sweet, glossy finish.
  • 1 teaspoon vanilla extract Adds a lovely depth of flavor.
  • 1 teaspoon white vinegar Helps stabilize the meringue.
  • 1 tablespoon cornstarch Gives the meringue a light texture.
For the Whipped Cream
  • 1 cup heavy cream For whipping into a fluffy topping.
  • 2 tablespoon powdered sugar Sweetens the cream perfectly.
  • Fresh fruit Choose your favorites like berries, kiwi, or passionfruit for a burst of flavor.

Equipment

  • Electric Mixer
  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
  3. Step 3: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy.
  4. Step 4: Gently fold in the vanilla extract, white vinegar, and cornstarch until just combined.
  5. Step 5: Spoon or pipe the meringue mixture onto the prepared baking sheet, forming small nests or rounds.
  6. Step 6: Bake in the preheated oven for 1 hour, then turn off the oven and let the meringues cool completely inside with the door slightly ajar.
  7. Step 7: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
  8. Step 8: Once the meringues are completely cool, carefully remove them from the baking sheet.
  9. Step 9: Fill each meringue with whipped cream and top with fresh fruit.
  10. Step 10: Serve immediately and enjoy every delightful bite.

Notes

These sweet treats are best enjoyed fresh. Store meringues in an airtight container at room temperature for up to 2 days. Once filled with cream and fruit, serve immediately.