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Ruby Peach Hibiscus Pavlova Bombs

A delightful dessert that combines the crisp texture of pavlova with a luscious peach and hibiscus filling, topped with luxurious cream and a ruby glaze.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert, Sweets
Cuisine: Australian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pavlova Shells
  • 4 large egg whites Ensure room temperature for maximum volume
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
Peach Hibiscus Filling
  • 2 ripe peaches, finely diced
  • 1 tbsp dried hibiscus petals
  • 2 tbsp water
  • 2 tbsp honey
  • 1 tsp lemon juice
Cream Filling
  • 1 cup heavy cream
  • 1/4 cup mascarpone cheese
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
Ruby Glaze
  • 1/2 cup white chocolate, melted
  • 2 drops ruby red gel food coloring
  • 1 tsp edible shimmer dust
Garnishes
  • to taste thin peach slices
  • to taste crushed freeze-dried raspberries
  • to taste dried hibiscus petals

Method
 

Preparation of Pavlova Shells
  1. Preheat your oven to 250°F (120°C) and line a baking tray with parchment paper.
  2. In a mixing bowl, beat the egg whites until soft peaks form.
  3. Gradually add the granulated sugar, continuing to beat until glossy, stiff peaks emerge.
  4. Gently fold in the cornstarch, white vinegar, and vanilla extract.
  5. Pipe or spoon small dome-shaped pavlovas onto the prepared tray.
  6. Bake for 55–60 minutes until crisp on the outside and soft inside.
  7. Allow them to cool completely in the oven.
Preparation of Peach Hibiscus Filling
  1. In a small saucepan, simmer the hibiscus petals with water for 3 minutes.
  2. Strain the liquid and combine it with the diced peaches, honey, and lemon juice.
Preparation of Cream Filling
  1. In another bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla bean paste until smooth and fluffy.
Assembly
  1. Once the pavlova shells have cooled, fill each with a generous swirl of the vanilla cream.
  2. Spoon the peach hibiscus filling into the heart of each pavlova.
  3. Stir the ruby red food coloring and shimmer dust into the melted white chocolate.
  4. Drizzle the ruby glaze over the pavlova bombs and decorate with peach slices, crushed raspberries, and dried hibiscus petals.

Notes

Best enjoyed fresh. Store pavlovas in an airtight container at room temperature and fillings in the refrigerator. Assemble just before serving to maintain texture. Consider adding fresh mint for extra flavor.