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Velvet-Red Pavlova Bombs

Light and airy pavlova shells filled with creamy raspberry delight and a red velvet cake layer, perfect for an elegant dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 pieces egg whites (room temperature) They whip more easily at room temperature.
  • 1 cup granulated sugar Add slowly to ensure full dissolution.
  • 1 teaspoon cornstarch
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
For the Red Velvet Layer
  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • Pinch salt
  • 1/4 cup buttermilk Can substitute with milk and vinegar.
  • 1/4 cup granulated sugar
  • 2 tablespoons neutral oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon red food coloring
  • 1/2 teaspoon vinegar
For the Cream Filling
  • 1/2 cup heavy cream Chill the bowl and beaters before whipping.
  • 1/4 cup cream cheese Ensure softened but not melted.
  • 2 tablespoons powdered sugar Can stabilize the cream.
  • 1/2 teaspoon vanilla extract
For Assembly and Garnish
  • Fresh raspberries For topping.
  • Raspberry sauce or coulis For serving.
  • Edible flowers (optional)
  • Powdered sugar For dusting.

Method
 

Preparation of Meringue
  1. Preheat the oven to 225°F (110°C) and line a baking tray with parchment paper.
  2. Beat the egg whites until soft peaks form, then gradually add granulated sugar until the meringue is glossy and holds stiff peaks.
  3. Gently fold in cornstarch, white vinegar, and vanilla extract.
  4. Pipe or spoon the meringue into dome shapes on the tray, leaving a slight hollow in each center.
  5. Bake the meringues for 1 1/2 hours; then turn off the oven and allow to cool inside.
Preparation of Red Velvet Layer
  1. Whisk together flour, cocoa powder, baking soda, salt, buttermilk, sugar, neutral oil, vanilla extract, red food coloring, and vinegar until smooth.
  2. Spread the batter thinly on a baking sheet and bake at 350°F (175°C) for 10 to 12 minutes.
  3. Cool and cut rounds to fit the pavlova hollows.
Preparation of Cream Filling
  1. Whip heavy cream with cream cheese, powdered sugar, and vanilla extract until thick and smooth.
Assembly
  1. Fill each cooled pavlova shell with the cream, press a cake round on top to seal, and then carefully invert.
  2. Finish with fresh raspberries, raspberry sauce, edible flowers if desired, and a light dusting of powdered sugar.

Notes

Serve immediately after assembly for best texture. Meringue shells can be stored separately in an airtight container for up to 2 days.