Mini pavlova balls filled with lemon curd, raspberry coulis and whipped cream that explode with colorful fillings when you bite into them. Perfect for dinner parties with make-ahead components.
Beat egg whites for 1 minute, gradually add caster sugar over 30 seconds while beating, continue beating for 5 minutes until thick and glossy. Add cornflour and vinegar, beat for another 30 seconds.
2
Pipe 5 tall mounds and smooth into dome shapes on a lined tray. Bake at 110°C/225°F (100°C fan) for 1½ hours, then cool for 3 hours or overnight in the oven.
3
Make the coulis by simmering raspberries, white sugar and lemon juice for 3 minutes while mashing. Blend until smooth, then strain through a sieve. Chill before use.
4
Make lemon curd by rubbing sugar with lemon zest, then whisk in egg yolks. Add lemon juice and butter cubes. Heat over medium or medium-low heat, stirring until it reaches a custard-like texture. Strain and chill with cling wrap touching the surface, stirring again before serving.
5
Beat heavy cream, white sugar and vanilla extract until softly whipped.
6
Assemble the pavlova bombs by holding them steady with a muffin tin. Cut a hole about 1.25 cm in diameter in the base and use a chopstick to poke out the marshmallow interior.
7
Pipe raspberry coulis into the hole, followed by lemon curd, then plug the hole with whipped cream using a piping bag.
8
Pipe whipped cream onto a plate and place the pavlova ball on top with the hole side down. Pipe more cream on top, sprinkle with chopped pistachios and a fresh raspberry, garnish with mint and dust with icing sugar. Serve immediately.
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