These mini pavlova bombs are a fun, simple dessert with a crisp shell and soft marshmallow center. Each one gets topped with whipped cream and fresh fruit for a light, sweet bite. They’re perfect when you want something special without baking a full cake.
Why you’ll love this recipe
- crisp meringue with a soft, chewy middle
- easy topping with cream and fruit
- perfect for parties or small treats
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 50–60 minutes (plus cooling)
Total Time: About 1 hour 40 minutes
Servings: 12–15 mini pavlova bombs
Try this next: Air Fryer Muffins with Pantry Ingredients
Ingredients
Ingredient Notes & Substitutions
- No caster sugar → pulse regular sugar briefly to make it finer
- No vinegar → use lemon juice for the same stabilizing effect
- No fresh fruit → try thawed frozen berries, well drained
- Want less sweetness → reduce powdered sugar in the whipped cream
Instructions
- Preheat your oven to 120°C / 250°F and line a baking tray with parchment paper.
- In a clean, dry bowl, beat the egg whites until foamy and pale.
- Slowly add the sugar, one spoonful at a time, until the mixture becomes glossy and holds stiff peaks.
- Tip: Rub a little meringue between your fingers — it should feel smooth, not gritty.
- Gently fold in the cornstarch, vinegar, and 1 tsp vanilla extract.
- Spoon small mounds of meringue onto the tray, leaving space between each one.
- Bake for 50–60 minutes, until the outside feels crisp and dry.
- Turn off the oven and let the meringues cool inside with the door slightly cracked.
- Whip the cream with powdered sugar and the remaining vanilla until soft peaks form.
- Spoon or pipe cream onto each cooled pavlova bomb.
- Tip: Assemble just before serving so the shells stay crisp.
- Top with fresh fruit and finish with lemon zest or a light dusting of powdered sugar.
- Serve immediately while the contrast of crunchy and creamy is at its best.
- Tip: The fruit should look fresh and juicy, but avoid overly wet toppings.
FAQ
Why did my meringues crack?
Small cracks are normal — cooling them slowly in the oven helps prevent major splitting.
Can I use store-bought whipped topping?
You can, but homemade whipped cream gives a fresher flavor and better texture.
Storage Tips
Store unfilled meringue shells in an airtight container at room temperature for up to 2 days. Once topped with cream and fruit, they’re best eaten the same day. Moisture will soften the shells overnight.
I love making these when I want a dessert that feels festive but still light and simple.
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