Red Velvet Pavlova Bombs Recipe

Introduction

Red Velvet Pavlova Bombs are a delightful fusion of crisp meringue shells, rich red velvet cake, and creamy whipped filling topped with vibrant raspberry coulis. This elegant dessert is perfect for impressing guests or treating yourself to a sweet indulgence.

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

1. Step 1: Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
2. Step 2: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks appear. Fold in the cornstarch, white vinegar, and vanilla extract gently.
3. Step 3: Pipe or spoon small round mounds of meringue onto the prepared baking sheet, creating a slight well in the center of each to hold the filling later.
4. Step 4: Bake the meringues for 60–70 minutes until crisp on the outside. Turn off the oven, slightly open the door, and let the meringues cool completely inside.
5. Step 5: Increase oven temperature to 350°F (175°C). Lightly grease and line a small baking pan.
6. Step 6: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, mix the sugar, vegetable oil, egg, buttermilk, vanilla extract, white vinegar, and red food coloring.
7. Step 7: Combine the wet and dry ingredients until smooth, then pour into the prepared pan. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
8. Step 8: Once cooled, cut the red velvet cake into small rounds sized to fit under each meringue shell.
9. Step 9: For the filling, beat the cream cheese until smooth. In a separate 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 mixture is silky and airy.
10. Step 10: For the raspberry topping, gently warm the raspberry preserves with lemon juice and mash slightly to create a glossy, pourable coulis.
11. Step 11: To assemble, place a red velvet cake round beneath each meringue shell. Fill the center generously with the cream cheese whipped filling, allowing it to slightly ooze. Spoon raspberry coulis over the top, letting it drip naturally down the sides.
12. Step 12: Garnish with fresh raspberries, a light dusting of powdered sugar, and edible flowers if desired. Serve immediately.

Tips & Variations

• Use room temperature egg whites for better volume when making meringue.
• If you don’t have buttermilk, mix 1/2 cup milk with 1/2 teaspoon vinegar and let sit for 5 minutes as a substitute.
• For a different topping, try fresh strawberries or a mixed berry compote instead of raspberry coulis.
• Make meringue shells a day ahead to save time; store them in an airtight container to maintain crispness.

Storage

Store assembled pavlova bombs in the refrigerator and consume within 2 days for the best texture and flavor. Keep meringue shells separate if you plan to store for longer and assemble just before serving to maintain their crispness. Leftover cream cheese filling can be stored covered in the fridge for up to 2 days. Reheat the red velvet cake rounds briefly if desired before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the topping?

Yes, you can use frozen raspberries. Thaw them first and drain any excess liquid before warming with preserves to make the coulis.

What if my meringue cracks or doesn’t crisp properly?

Make sure to beat the egg whites to stiff peaks without any yolk contamination and bake at a low temperature slowly. Avoid opening the oven door during baking to prevent cracking, and let them cool gently inside the oven.

Red Velvet Pavlova Bombs Recipe

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★★★★★

4.8 from 55 reviews

Delightful Red Velvet Pavlova Bombs featuring crisp meringue shells filled with a moist red velvet cake base, creamy cream cheese whipped filling, and topped with a vibrant raspberry coulis. This elegant dessert combines texture and flavors perfectly, making it ideal for special occasions or impressive entertaining.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 pavlova bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the oven to 225°F (110°C) and line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form. Gently fold in cornstarch, white vinegar, and vanilla extract. Pipe or spoon small round mounds of the meringue onto the prepared baking sheet, creating a slight well in the center of each.
2. Bake Meringues: Bake the meringue shells for 60 to 70 minutes until they are crisp on the outside. After baking, turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, ensuring they dry out perfectly and remain crisp.
3. Make Red Velvet Cake Base: Increase the oven temperature to 350°F (175°C). Line and lightly grease a small baking pan. 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. Mix the wet ingredients into the dry until you achieve a smooth batter. Pour the batter into the prepared pan and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely, then cut into small rounds sized to fit beneath each meringue shell.
4. Prepare Cream Cheese Whipped Filling: Beat the softened cream cheese until smooth. In another chilled bowl, whip the cold heavy cream together with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until silky and airy, creating a luscious filling.
5. Prepare Raspberry Coulis: In a small saucepan, gently warm the raspberry preserves with lemon juice over low heat. Mash lightly to achieve a glossy and pourable consistency for drizzling over the pavlova bombs.
6. Assemble Pavlova Bombs: Place a round of red velvet cake beneath each cooled meringue shell. Generously fill the centers of the shells with the cream cheese whipped filling, allowing it to ooze slightly. Spoon the raspberry coulis over the top, letting it naturally drip down the sides. Garnish each pavlova bomb with fresh raspberries, a light dusting of powdered sugar, and edible flowers for an elegant finishing touch.

Notes

• Ensure egg whites are at room temperature for better volume when making meringue.
• Allow meringues to cool in the oven with the door ajar to maintain crispness and prevent cracks.
• Use a piping bag to shape meringues evenly for a polished look, or spoon with care for a rustic appearance.
• If fresh raspberries are unavailable, frozen ones can be used for the coulis and garnish.
• For best results, chill the cream and mixing bowl before whipping the cream cheese filling to ensure lightness.
• Edible flowers add aesthetic appeal but are optional and should be safe for consumption.

Keywords: Red velvet dessert, pavlova, meringue, cream cheese filling, raspberry coulis, elegant dessert, party dessert