Pavlova Bombs

Preheat oven to 150°C / 325°F (all oven types).

Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 1/3 cup (80 ml) egg whites then set aside to come to room temperature for 15 minutes (fluffs better at room temp).

In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, slowly pour the sugar in over 1 minute.

Continue to beat for 5 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.

Dab a bit on the corner of 2 trays then cover with baking paper (parchment).

Transfer meringue mixture into a large piping bag. Snip the end to make a large 2cm / 0.8" hold. Pipe 5 mounds on the tray, then smooth into domes that are taller than they are wide (they flatten slightly when baked). Mine are about 4 cm / 1.6" wide and 6.5cm /2.6" tall. Use a small offset spatula or butter knife to smooth into a dome shape (no need to be perfect, it gets decorated later).

Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch (check base). Keep baking if still sticky – exact times may vary. (Note 4)

Turn oven OFF and leave to fully cool for 3 hours or overnight around 10 hours (I often do this while I sleep so handy!).

Make the Lemon Curd and Raspberry Coulis while the pavlovas are in the oven. Very easy – simmer to thicken, strain, then chill before using.

Beat cream ingredients in a large bowl on high until soft peaks form (45 seconds using a stand mixer, 1 – 1 1/2 minutes with hand held beater). Do this just prior to serving, unless you stabilise the cream (which can be done the day before). Note: if making stabilised whipped cream, follow the steps for your chosen method (there's multiple ways to do it).

Transfer the raspberry coulis, lemon curd and cream into separate piping bags. Snip a small 5 mm / 1/5" off the end of the raspberry coulis, and a larger 1cm / 0.4" off the cream piping bag. (No piping bag? See Note 5)

Place a pavlova bomb upside down in a muffin tin, to hold in place as you work. Carefully cut a 1cm / 0.4" hole in the middle using a small sharp knife. Stick a chopstick into the hole and squidge around GENTLY to move some pavlova marshmallow centre out of the way to make room for the fillings.

Pipe some raspberry coulis in (~ 1 1/2 tsp), then lemon curd (~ 2 – 3 tsp). Plug the hole with cream.

Pipe ~2 tbsp cream on a plate, top with pavlova bomb (stops it from sliding). Pipe then spread more cream on the top of the pavlova bomb. Top with a raspberry, mint sprig, sprinkle of pistachio, dust with icing sugar.

Serve immediately – pavs don't wait around once assembled! Encourage everyone to smash into their Pavlova Bombs so you get a bit of everything in your first bite – delicate crispy meringue, marshmallow centre, tangy lemon curd, bright raspberry coulis. SWOON!