Ingredients

For the Meringue Shell:

4 large egg whites, room temperature

1 cup granulated sugar
1 teaspoon cornstarch

1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract

Pinch of salt

For the Red Velvet Cake Base:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg

1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar

1 tablespoon red food coloring

For the Cream Cheese Whipped Filling:

4 oz cream cheese, softened

1 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Raspberry Topping:

1 cup fresh raspberries
1/3 cup raspberry preserves

1 tablespoon lemon juice
Powdered sugar, for dusting
Edible flowers (optional, for garnish)

Instructions

Step 1: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.

Step 2: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Gently fold in cornstarch, white vinegar, and vanilla extract.

Step 3: Pipe or spoon small round mounds of the meringue mixture onto the prepared baking sheet, creating a slight well in the center of each mound.

Step 4: Bake the meringues for 60–70 minutes until crisp on the outside. Turn off the oven and leave the meringues to cool completely inside with the door slightly ajar.

Step 5: Increase the oven temperature to 350°F (175°C). Line and lightly grease a small baking pan.

Step 6: In a bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. In a separate bowl, combine granulated sugar, vegetable oil, egg, buttermilk, vanilla extract, white vinegar, and red food coloring until smooth.

Step 7: Combine the wet and dry ingredients, stirring until the batter is smooth. Pour into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely, then cut into small rounds to fit beneath each meringue shell.

Step 8: For the filling, beat the cream cheese until smooth. In another bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese until the mixture is silky and airy.

Step 9: To make the raspberry coulis, warm the raspberry preserves gently with lemon juice and mash slightly to achieve a glossy, pourable consistency.

Step 10: Assemble the pavlova bombs by placing a red velvet cake round under each meringue shell. Fill the well in the meringue with the cream cheese whipped filling, allowing it to ooze slightly. Spoon the raspberry coulis over the top, letting it drip naturally down the sides. Garnish with fresh raspberries, a dusting of powdered sugar, and edible flowers if desired.

Tips & Variations

Ensure egg whites are at room temperature for maximum volume when whipping the meringue.

Add a pinch of cream of tartar to stabilize the meringue if desired.

Use frozen raspberries to make coulis year-round by thawing and mashing them with the preserves and lemon juice.

Try substituting the raspberry topping with a mixed berry compote or drizzle with melted white chocolate for a different flavor.

For ease, pipe the meringue using a piping bag fitted with a round tip to achieve uniform shapes.

Storage

Store the assembled pavlova bombs in an airtight container in the refrigerator for up to 2 days, best consumed the same day for crispness. The meringue shells can be made ahead and stored in an airtight container at room temperature for up to 3 days. Reheat the cake base slightly before assembling if preferred. Avoid assembling far in advance as the meringue may soften from the filling.

FAQs

Can I make the meringue shells ahead of time?

Yes, the meringue shells can be baked and stored in an airtight container at room temperature for up to 3 days. This allows you to assemble the pavlova bombs fresh when ready to serve.

What can I use instead of buttermilk in the cake?

If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.