Description
Elegant individual pavlova bombs with a crisp meringue shell, filled with a luscious lemon elderflower cream and a hidden raspberry cream center, perfect for a showstopping dessert.
Ingredients
Scale
For the Crust:
- 4 large egg whites
- 1 cup (200g) superfine sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) heavy cream
- 2 tablespoons lemon curd
- 1 tablespoon elderflower cordial
- 1/2 cup (120ml) raspberry puree (from 1 cup fresh raspberries)
- 1/4 cup (60ml) heavy cream, whipped to soft peaks
- 1/4 cup (30g) powdered sugar
- Fresh raspberries and edible flowers for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla extract.
- Spoon meringue into 6-8 mounds on prepared baking sheet, shaping into nests with a slight indentation in the center. Bake for 1 hour, then turn off oven and let meringues cool completely inside.
- Meanwhile, make the lemon elderflower cream: In a small bowl, combine heavy cream, lemon curd, and elderflower cordial. Whip until soft peaks form. Set aside.
- For the raspberry cream center: Whip the 1/4 cup heavy cream with powdered sugar until soft peaks form. Fold in raspberry puree.
- To assemble: Gently press the center of each cooled pavlova to create a larger well. Spoon a layer of lemon elderflower cream into each well. Place a dollop of raspberry cream in the center. Top with fresh raspberries and edible flowers. Serve immediately.
Notes
You can customize the seasonings to taste. For best results, ensure your bowl and beaters are completely fat-free before beating egg whites.