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Red Velvet Pavlova Bombs Recipe

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★★★★★

4.5 from 62 reviews

These Red Velvet Pavlova Bombs combine crisp meringue shells with rich red velvet cake bases, filled with a silky cream cheese whipped topping and topped with a vibrant raspberry coulis for a stunning and indulgent dessert perfect for special occasions.

Ingredients

Scale

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

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

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

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

  1. Prepare Meringue Shells: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar one tablespoon at a time while continuing to beat until stiff, glossy peaks develop. Gently fold in cornstarch, white vinegar, and vanilla extract. Pipe or spoon small round mounds onto the prepared sheet, creating a slight well in the center for filling.
  2. Bake Meringues: Bake the meringue shells for 60 to 70 minutes until crisp on the outside. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, ensuring they dry out nicely and retain crispness.
  3. Make Red Velvet Cake Base: Increase oven temperature to 350°F (175°C). Line and lightly grease a small baking pan. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, mix sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring. Combine the wet and dry ingredients until smooth and pour into the prepared pan.
  4. Bake Cake Base: Bake the red velvet cake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting it into small rounds that fit comfortably under each meringue shell.
  5. Prepare Cream Cheese Whipped Filling: Beat the softened cream cheese until smooth. In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese until the filling is silky and airy.
  6. Make Raspberry Coulis: In a small saucepan, gently warm the raspberry preserves with lemon juice and mash slightly to achieve a glossy, pourable consistency.
  7. Assemble the Pavlova Bombs: Place each red velvet cake round on a serving plate. Top with a crisp meringue shell, fill the center generously with the cream cheese whipped filling allowing it to slightly ooze. Spoon the raspberry coulis over the top letting it naturally drip down the sides. Garnish with fresh raspberries, a light dusting of powdered sugar, and edible flowers if desired.

Notes

  • Ensure egg whites are at room temperature before beating to achieve maximum volume.
  • Allow meringues to cool inside the oven with the door ajar to prevent cracking and maintain crispness.
  • Use chilled heavy whipping cream for better whipping and volume.
  • Red velvet cake rounds should be cooled completely before assembling to prevent melting the whipped filling.
  • Edible flowers add a beautiful decorative touch but are optional.

Keywords: red velvet pavlova, meringue dessert, red velvet cake, cream cheese filling, raspberry coulis, elegant dessert, individual pavlova

Find it online: https://www.sanacooks.com/red-velvet-pavlova-bombs-recipe/