Name: Red Velvet Pavlova Bombs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Australian
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

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

Scale

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