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Red Velvet Pavlova Bombs

A delightful combination of crisp meringue shells filled with red velvet cake crumbs and tangy cream, perfect for any celebration.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Dessert
Calories: 250
Ingredients Method Notes

Ingredients
  

Meringue Shells
  • 4 large egg whites, room temperature Use room-temperature for fluffiest meringue.
  • 1 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt
Red Velvet Cake Base
  • 1 cup all-purpose flour Can be substituted for gluten-free blend.
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup buttermilk Can substitute with milk mixed with lemon juice.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
Cream Cheese Filling
  • 4 oz cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Assembly Ingredients
  • 1 cup fresh raspberries
  • 1/3 cup raspberry preserves
  • 1 tablespoon lemon juice
  • Powdered sugar, for dusting
  • Edible flowers (optional, for garnish)

Method
 

For the Meringue Shells
  1. Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper.
  2. In a clean bowl, whip the egg whites until soft peaks form.
  3. Gradually add granulated sugar, continuing to whip until stiff peaks form.
  4. Gently fold in cornstarch, vinegar, vanilla extract, and salt.
  5. Spoon meringue onto the prepared baking sheet, forming nests.
  6. Bake for 1.5-2 hours until meringue is dry and crisp, then turn off the oven and let them cool inside.
For the Red Velvet Cake Base
  1. Preheat the oven to 350°F (175°C) and line a small baking pan.
  2. In a bowl, mix flour, cocoa powder, baking soda, salt, and sugar.
  3. Separately, whisk together oil, egg, buttermilk, vanilla, vinegar, and food coloring then combine with dry ingredients.
  4. Pour into the prepared pan and bake for 20-25 minutes. Let cool.
For the Cream Cheese Filling
  1. Whip the cream cheese until smooth.
  2. Gradually add cold heavy whipping cream, powdered sugar, and vanilla, whipping until soft peaks form.
Assembly
  1. Break the cooled cake base into pieces.
  2. Layer inside the meringue shells and top with cream cheese filling, raspberries, raspberry preserves, and a drizzle of lemon juice.
  3. Dust with powdered sugar and garnish with edible flowers if desired.

Notes

These are best eaten the day they’re assembled -- the meringue wants to stay crisp. If you must store them, keep meringue shells in an airtight container at room temperature for up to 3 days. Store filled bombs in the fridge for up to 24 hours.