A show-stopping dessert that combines crisp, cloud-like meringue with a hidden layer of tender red velvet cake and silky cream. Each pavlova bomb delivers dramatic contrast in texture and flavor, finished with bright berries for a fresh, elegant touch.

Why You’ll Love This Recipe

These pavlova bombs look impressive but are made from simple components you can prepare step by step. The crunchy meringue shell gives way to a soft, marshmallow-like center, balanced by tangy cream cheese frosting and a delicate cocoa-kissed cake. They are perfect for celebrations, dinner parties, or anytime you want a dessert that feels special and indulgent without being overly heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Meringue shells
4 large egg whites, room temperature
1 cup (200 g) granulated sugar
1 teaspoon cornstarch
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract

Red velvet cake layer
1/2 cup (60 g) all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon baking soda
1 pinch fine salt
1/4 cup (60 ml) buttermilk
1/4 cup (50 g) granulated sugar
2 tablespoons neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon red food coloring
1/2 teaspoon white vinegar

Cream layer
1/2 cup (120 ml) cold heavy cream
1/4 cup (60 g) cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Topping
1 cup fresh raspberries
1/3 cup raspberry sauce or coulis
Powdered sugar for dusting
Edible flowers, optional

Directions

Preheat the oven to 225°F (110°C). Line a baking tray with parchment paper.

In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the meringue is thick, glossy, and holds stiff peaks.

Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.

Spoon or pipe the meringue into six dome-shaped rounds on the prepared tray, creating a shallow hollow in the center of each.

Bake for 1 hour and 30 minutes. Turn off the oven and allow the meringues to cool completely inside with the door closed.

Increase the oven temperature to 350°F (175°C). Line a small baking pan with parchment.

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, mix the buttermilk, sugar, oil, vanilla, food coloring, and vinegar. Combine the wet and dry ingredients until smooth.

Spread the batter into a thin, even layer and bake for 10 to 12 minutes. Cool completely, then cut into rounds sized to fit inside the pavlova shells.

Whip the heavy cream with the cream cheese, powdered sugar, and vanilla until thick, smooth, and spreadable.

Fill each pavlova shell with cream, gently press a cake round on top, then carefully invert so the cake becomes the base.

Finish with raspberries, raspberry sauce, a light dusting of powdered sugar, and edible flowers if using.

Servings and timing

Servings: 6 pavlova bombs

Prep time: 30 minutes
Cook time: 1 hour 40 minutes
Cooling time: about 1 hour
Total time: approximately 3 hours 10 minutes

Variations

For a chocolate twist, add an extra teaspoon of cocoa powder to the cake layer and drizzle with chocolate sauce instead of raspberry.
For a lighter fruit version, replace raspberries with strawberries or mixed berries.
You can flavor the cream with a little lemon zest for extra brightness.
Mini pavlova bombs can be made by piping smaller meringues and reducing baking time slightly.

Storage/Reheating

Pavlova bombs are best enjoyed fresh on the day they are assembled. Unfilled meringue shells can be stored in an airtight container at room temperature for up to 2 days. The cake and cream can be prepared a day ahead and kept refrigerated separately. Do not reheat assembled pavlovas, as moisture will soften the meringue.

FAQs

Can I make the meringues in advance?

Yes, the meringue shells can be made up to two days ahead and stored in an airtight container in a dry place.

Why did my meringue crack?

Small cracks are normal. Large cracks usually happen if the oven temperature is too high or the meringues cool too quickly.

Can I skip the red food coloring?

Yes, the cake will still taste great, but it will not have the classic red velvet color.

What can I use instead of buttermilk?

You can mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.

How do I know when the meringues are done?

They should feel dry to the touch and lift easily off the parchment paper.

Can I use whipped cream only without cream cheese?

Yes, but the cream cheese adds stability and a slight tang that balances the sweetness.

Are pavlova bombs gluten-free?

The meringue and cream are gluten-free, but the cake layer contains flour. You can substitute a gluten-free flour blend if needed.

Can I freeze pavlova bombs?

Freezing is not recommended, as the meringue texture will be compromised.

What if my cream is too soft?

Chill the bowl and beaters, then whip again briefly until the cream thickens.

Can I assemble them a few hours before serving?

You can assemble them up to 2 hours before serving and keep them refrigerated, but the meringue will soften slightly.

Conclusion

Red velvet pavlova bombs are a dramatic and elegant dessert that combines crisp meringue, tender cake, and luscious cream in every bite. With careful preparation and simple ingredients, you can create a bakery-worthy treat that is sure to impress guests and satisfy any sweet craving.

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