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Rose Gold Pistachio Pavlova Bombs with Raspberry Cream Center

A stunning dessert featuring crisp pavlova shells filled with raspberry cream, pistachio crunch, and finished with a rose gold glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Pavlova Shells:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Raspberry Cream Center:
  • 8 oz mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/3 cup raspberry puree (strained)
  • 1 tsp vanilla bean paste
  • For the Pistachio Crunch:
  • 1/3 cup pistachios, finely chopped
  • 1 tbsp honey
  • Pinch of sea salt
  • For the Rose Gold Glaze:
  • 1/2 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • Rose gold luster dust (edible)
  • For Garnish (optional):
  • Fresh raspberries
  • Crushed pistachios
  • White chocolate curls
  • Edible rose petals
  • Pearl dust

Instructions

  1. Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla extract.
  3. Pipe or spoon meringue into small dome shapes, creating slight indentations in the center.
  4. Bake for 75–90 minutes until crisp on the outside. Turn off oven and let cool completely inside with the door slightly ajar.
  5. Whip mascarpone cheese, heavy whipping cream, powdered sugar, raspberry puree, and vanilla bean paste until light and fluffy. Transfer to a piping bag.
  6. Mix chopped pistachios with honey and a pinch of sea salt to form a crunchy topping.
  7. For the glaze, gently warm white chocolate, heavy cream, honey, and vanilla extract until smooth. Stir in rose gold luster dust until fully dissolved and shimmering. Let cool slightly while still pourable.
  8. Pipe raspberry cream into each pavlova dome. Sprinkle pistachio crunch over the cream layer.
  9. Drizzle or brush each dome with the rose gold glaze, letting it gently cascade for a glossy finish.
  10. Garnish with fresh raspberries, crushed pistachios, edible rose petals, pearl dust, and white chocolate curls.
  11. Serve immediately for a crisp meringue shell with a soft raspberry cream center and jewel-like finish.

Notes

Nutritional Info (per serving, serves 6) Calories: 330, Protein: 5g, Carbohydrates: 34g, Fat: 18g, Fiber: 1g, Sugar: 29g, Sodium: 85mg

  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 29g
  • Fat: 18g
  • Carbohydrates: 34g
  • Protein: 5g