why make this recipe
Red Velvet Pavlova Bombs are a delightful treat that combines the classic charm of pavlova with the festive appeal of red velvet. This recipe is perfect for special occasions, holidays, or simply when you’re in the mood for something sweet. The crispy exterior and fluffy inside of the pavlova, along with the rich cream cheese filling and fresh berries, create a delicious contrast that everyone will love. What’s more, the vibrant red color makes them a stunning centerpiece on any dessert table. Making these pavlova bombs is an enjoyable activity, allowing family and friends to come together in the kitchen and share in the joy of creating something beautiful and tasty.
how to make Red Velvet Pavlova Bombs
Creating these delightful Red Velvet Pavlova Bombs is easier than you might think. Follow these simple steps to impress your guests or treat yourself to a sweet indulgence.
Ingredients
You will need the following ingredients:
- 4 large egg whites (room temperature)
- 1 cup superfine sugar
- 2 tbsp unsweetened cocoa powder (sifted)
- 1 tsp white vinegar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 1 tsp red gel food coloring
- 6 oz cream cheese, softened
- 1/2 cup heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 1/2 tsp lemon juice
- 1/2 cup fresh raspberries or pomegranate arils
- 1 oz dark chocolate, shaved
- A dusting of cocoa powder
Directions
Preheat Oven: Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper to prepare for baking. This will help prevent the pavlovas from sticking.
Prepare Meringue: In a large mixing bowl, add the egg whites and cream of tartar. Beat them on medium speed until soft peaks start to form. This means the mixture will be fluffy but will not hold stiff peaks yet.
Add Sugar: Gradually add the superfine sugar to the egg whites while continuing to beat. Keep beating the mixture until it turns stiff and glossy. This is the key to achieving the right texture for your pavlova.
Mix Additional Ingredients: Once your meringue is ready, gently fold in the vanilla extract, white vinegar, and red gel food coloring. This will give your pavlova its characteristic red hue. After mixing in these ingredients, sift the cocoa powder over the meringue and gently fold it in until well combined.
Shape Pavlovas: Spoon large mounds of the meringue onto the parchment-lined baking sheet. Use the back of a spoon to create a crater in the center of each mound. This is where you will later put your creamy filling.
Bake: Place the baking sheet in the preheated oven and bake for 60-70 minutes. The pavlovas should be crisp on the outside and soft on the inside. Once time is up, turn off the oven and let the pavlovas cool inside. This helps prevent cracks from forming due to sudden temperature changes.
Prepare Filling: While the pavlovas are cooling, you can prepare the filling. In another bowl, beat the softened cream cheese with powdered sugar and lemon juice until it becomes smooth. In a separate bowl, whip the heavy cream until it forms stiff peaks. Then gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
Fill Pavlovas: Once the pavlovas are completely cool, carefully fill each crater with the cream cheese and whipped cream mixture.
Garnish: Top your filled pavlovas with fresh raspberries or pomegranate arils, and sprinkle dark chocolate shavings on top. Finally, add a light dusting of cocoa powder for an elegant finish.
how to serve Red Velvet Pavlova Bombs
Red Velvet Pavlova Bombs are best served immediately after they are filled. They make a fantastic dessert for parties, gatherings, or family dinners. To serve, place a filled pavlova bomb on individual dessert plates and add a couple more berries or chocolate shavings for decoration. You can also drizzle a little chocolate sauce or raspberry coulis around the plate for a beautiful presentation. Guests will love digging into these charming sweets!
how to store Red Velvet Pavlova Bombs
If you have any leftover Red Velvet Pavlova Bombs, you can store them, but keep in mind that they are best enjoyed the same day due to their delicate nature. To store, carefully place the unfilled pavlova meringues in an airtight container. Keep them at room temperature for up to 2 days. If you want to store the cream filling, keep it in a separate airtight container in the refrigerator for up to 2 days. Avoid filling the pavlovas until just before serving to maintain their texture.
tips to make Red Velvet Pavlova Bombs
Egg Whites: Make sure your egg whites are at room temperature for the best results. Cold egg whites do not whip as well and can lead to a less stable meringue.
Superfine Sugar: If you don’t have superfine sugar, you can easily make it at home by processing regular granulated sugar in a food processor for a few seconds until it’s finer.
Gentle Folding: When folding ingredients into the meringue, be gentle to avoid deflating the mixture. Use a spatula and fold until just combined.
Cooling the Meringue: Allow the pavlovas to cool completely in the oven to prevent them from collapsing. Don’t rush this step.
Color Adjustment: Adjust the amount of red gel coloring based on your preferred color intensity. A little goes a long way!
Serving Fresh: If you are planning to make these ahead of time, consider baking the meringues one day and filling them on the day you serve. This keeps the filling fresh and the pavlova crispy.
variation
While the classic Red Velvet Pavlova Bombs are excellent as is, you can experiment with different flavors and toppings. For instance, try adding a few drops of almond extract or replace the cocoa powder with matcha for a different flavor profile. You could also top them with seasonal fruits such as strawberries or blueberries or even use flavored whipped cream like vanilla or chocolate.
FAQs
Can I use regular food coloring instead of gel food coloring?
Yes, you can, but gel food coloring gives you more control over the color intensity. Keep in mind that liquid coloring might alter the texture of the meringue if used in excess.
What if I don’t have heavy whipping cream?
You can substitute with a thick cream, but the texture and richness may not be the same. Alternatively, try using whipped topping or a non-dairy alternative.
How can I tell when my meringue is ready?
The meringue is ready when it forms stiff peaks that hold their shape and look glossy. It should not be runny or droopy.
Can I freeze the pavlovas?
Yes, you can freeze the unfilled meringue. Make sure to wrap them tightly in plastic wrap and store them in an airtight container. Fill them later when you are ready to serve.
Why did my pavlovas crack?
Cracking can happen for several reasons, such as baking at too high a temperature, opening the oven door while baking, or not cooling them properly. To minimize cracking, avoid sudden temperature changes and keep the oven door closed while they bake.
Making Red Velvet Pavlova Bombs is a fun and rewarding experience that is sure to impress anyone who takes a bite. With a little practice and some patience, you can whip up this stunning dessert that is perfect for any celebration or simply as a treat for yourself. Enjoy your baking adventure!