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Rose Gold Cherry Blossom Vanilla Pavlova Bombs

  • Yield: 8 1x

Ingredients

Scale
  • For the Pavlova Shells:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • For the Cherry Blossom Vanilla Filling:
  • 1 cup heavy cream, cold
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp food-grade cherry blossom syrup
  • For the Rose Gold Glaze:
  • 1 cup white chocolate, melted
  • 1 tbsp coconut oil
  • 1 tsp edible rose gold luster dust
  • For Garnish (optional):
  • Dried edible cherry blossom petals
  • White chocolate shavings

Instructions

  1. 1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. 2. Beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks develop.
  3. 3. Fold in cornstarch, vinegar, and vanilla extract.
  4. 4. Pipe small hollow dome shapes onto the baking sheet.
  5. 5. Bake for 60–70 minutes, then cool completely inside the oven with the door slightly open.
  6. 6. Beat cream cheese, powdered sugar, vanilla bean paste, and cherry blossom syrup until smooth.
  7. 7. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  8. 8. Fill the cooled pavlova shells with the cherry blossom vanilla filling.
  9. 9. Gently seal two filled shells together to create round bombs.
  10. 10. Mix melted white chocolate, coconut oil, and rose gold luster dust until smooth.
  11. 11. Drizzle or lightly coat the pavlova bombs with the rose gold glaze.
  12. 12. Allow the glaze to set before serving.
  13. 13. Garnish with edible cherry blossom petals and white chocolate shavings.
  • Author: Chef Stella

Nutrition

  • Calories: 240
  • Sugar: 25 g
  • Fat: 14 g
  • Carbohydrates: 27 g
  • Protein: 3 g