why make this recipe
Red Velvet Pavlova Bombs are a delightful twist on traditional pavlova, combining the light and crispy texture of meringue with the rich flavors of red velvet. They make the perfect dessert for special occasions or simply when you want to indulge yourself with something sweet and beautiful. The vibrant red color, fluffy filling, and tart raspberry notes make these little treats visually stunning and absolutely delicious. You’ll love how the crispy exterior contrasts with the soft and creamy inside, providing a burst of flavor with every bite.
Moreover, making these pavlova bombs is a fun and creative process. Everyone can get involved, from folding in the food coloring to garnishing the final dish. They also serve as a great conversation starter at any gathering due to their striking appearance. With these reasons in mind, it’s clear that Red Velvet Pavlova Bombs are more than just a dessert – they are an experience!
how to make Red Velvet Pavlova Bombs
Creating Red Velvet Pavlova Bombs is an enjoyable process that anyone can master. They require simple ingredients and a few steps to prepare. Let’s break down how to make these delightful treats.
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 your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the superfine sugar while continuing to beat until the mixture becomes stiff and glossy.
- Gently fold in the vanilla extract, white vinegar, and red gel food coloring. Then sift in the cocoa powder and fold until combined.
- Spoon mounds of meringue onto the baking sheet, creating a small crater in each mound. This will hold the cream filling later.
- Bake for 60-70 minutes until the meringues are crisp on the outside and soft inside. Turn off the oven and let the pavlovas cool completely inside to avoid cracks.
- Prepare the filling by beating cream cheese, powdered sugar, and lemon juice until smooth. Then fold in the whipped heavy cream to add volume.
- Once the pavlovas have cooled, fill each with the cream mixture and garnish with fresh raspberries or pomegranate arils, dark chocolate shavings, and a dusting of cocoa powder.
how to serve Red Velvet Pavlova Bombs
When it’s time to serve your Red Velvet Pavlova Bombs, you can present them charmingly to enhance their appeal further. Place each pavlova bomb on a dessert plate and let your guests admire their vibrant color and texture.
You can also serve these pavlovas as individual desserts for a dinner party or special celebration. Pair them with a cup of coffee or tea to balance out the sweetness. The combination of creamy filling and crispy meringue offers a lovely contrast that will satisfy everyone’s sweet cravings.
Consider creating a dessert table with other sweet treats, allowing guests to have a variety of options. The Red Velvet Pavlova Bombs will surely stand out, both in color and flavor, enriching the overall dessert experience.
how to store Red Velvet Pavlova Bombs
To keep your Red Velvet Pavlova Bombs fresh, it’s best to store them carefully. If you have leftover pavlovas, consider these storing tips:
Unfilled Pavlovas: Keep the unfilled meringues in an airtight container at room temperature. They can stay fresh for 1-2 days. Avoid refrigerating them, as moisture can make them chewy.
Filled Pavlovas: If you have filled the pavlovas, store them in the refrigerator in an airtight container. They are best consumed within a day or two, as the cream filling can soften the meringue.
Freezing: You can freeze unfilled pavlova shells to preserve them for future use. Place them in an airtight container or a freezer bag and stack them gently. When ready to use, simply thaw at room temperature and fill as desired.
By following these storage tips, you can extend the life of your tasty treats while maintaining their deliciousness.
tips to make Red Velvet Pavlova Bombs
Creating the perfect Red Velvet Pavlova Bombs can be easy with a few helpful tips:
Egg Whites: Ensure your egg whites are at room temperature for better aeration. This helps in achieving a fluffier meringue.
Use superfine sugar: If you can’t find superfine sugar, you can quickly blend regular granulated sugar in a food processor to create a finer texture, which will help dissolve better in the egg whites.
Avoid moisture: Make sure all your equipment, including bowls and beaters, are clean and dry. Even a small amount of grease or moisture can prevent egg whites from whipping properly.
Folding technique: When you add in the red gel food coloring and cocoa powder, use a gentle folding technique. This keeps the volume of the meringue intact while incorporating the dry ingredients.
Cool slowly: Allow the pavlovas to cool inside the oven to minimize cracks that may occur with sudden temperature changes.
Following these tips will help you create perfect Red Velvet Pavlova Bombs every time.
variation
While the classic Red Velvet Pavlova Bombs are expertly delicious on their own, you can think about different variations to add some excitement!
Flavored Fillings: Instead of the cream cheese filling, try using flavored whipped cream or pastries to add depth. A mascarpone filling with a hint of coffee or a fruity lemon mousse could create a refreshing twist.
Different Colors: Use different gel food colors to achieve or even mix colors to create a beautiful ombre effect in the meringue. This adds a playful and visually intriguing appearance.
Toppings: You can change the toppings based on your preference or seasonal ingredients. Consider adding strawberries, blueberries, or even edible flowers to enhance the pavlova’s appearance and flavor.
Chocolate Variation: Mix cocoa powder into the meringue for a double chocolate pavlova. You could also incorporate dark chocolate into the filling for a richer taste.
With these variations, you can tailor the Red Velvet Pavlova Bombs to fit any occasion or personal taste.
FAQs
1. Can I use regular food coloring instead of gel food coloring?
While you can use regular food coloring, gel food coloring delivers a richer color without adding too much moisture, which is crucial for achieving the right meringue texture.
2. How do I know when my meringue is done?
The meringue is ready when it is stiff and glossy and forms stiff peaks. When you hold the whisk up, the peaks should stand tall without drooping.
3. Can I make Pavlova in advance?
Yes, you can make the meringue shells in advance and store them as mentioned earlier. Just remember to fill them right before serving to keep the texture crisp.
4. Why did my pavlova crack?
Pavlova can crack due to sudden temperature changes or overbaking. Cooling them slowly in the oven helps prevent this.
5. How long can I keep the leftovers?
Unfilled meringues last about 1-2 days at room temperature, while filled pavlovas should be consumed within 1-2 days when refrigerated for the best taste.
Creating Red Velvet Pavlova Bombs can be a fun and rewarding experience for anyone who loves to bake. With simple ingredients, straightforward steps, and a little creativity, you can present beautiful and delicious desserts that will awe your family and friends. Enjoy your baking journey with these delightful treats!
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Red Velvet Pavlova Bombs
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional pavlova, combining light crispy meringue with rich red velvet flavors, topped with a creamy filling and fresh raspberries.
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
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the superfine sugar while continuing to beat until the mixture becomes stiff and glossy.
- Gently fold in the vanilla extract, white vinegar, and red gel food coloring. Then sift in the cocoa powder and fold until combined.
- Spoon mounds of meringue onto the baking sheet, creating a small crater in each mound.
- Bake for 60-70 minutes until the meringues are crisp on the outside and soft inside. Turn off the oven and let the pavlovas cool completely inside.
- Prepare the filling by beating cream cheese, powdered sugar, and lemon juice until smooth. Then fold in the whipped heavy cream.
- Once the pavlovas have cooled, fill each with the cream mixture and garnish with raspberries or pomegranate arils, dark chocolate shavings, and a dusting of cocoa powder.
Notes
Create a dessert table with various treats, serving these pavlova bombs alongside coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pavlova, dessert, red velvet, meringue, creamy filling