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Rose Gold Raspberry Pavlova Bombs with Crystal Shell

  • Yield: 6 1x

Ingredients

Scale
  • For the Crystal Shell:
  • 1 cup raspberry juice, strained
  • 1 cup water
  • 1/2 cup white grape juice
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp lemon juice
  • A few drops rose-pink food coloring (optional)
  • 1/4 tsp salt
  • For the Raspberry Cream Filling:
  • 8 oz mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup raspberry puree, strained
  • 1 tsp vanilla bean paste
  • For the Mini Pavlova Core:
  • 2 egg whites, room temperature
  • 1/2 cup granulated sugar
  • 1/2 tsp cornstarch
  • 1/2 tsp white vinegar
  • 1/2 tsp vanilla extract
  • For the Rose Gold Glaze:
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • Edible rose gold luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • Edible rose petals
  • White chocolate curls
  • Gold leaf flakes
  • Edible pearl dust

Instructions

  1. Preheat oven to 250°F (120°C). Beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy stiff peaks form. Fold in cornstarch, vinegar, and vanilla extract.
  2. Pipe small meringue rounds onto a parchment-lined baking sheet. Bake for 50–60 minutes until crisp. Turn off the oven and cool completely.
  3. For the crystal shell, combine raspberry juice, water, white grape juice, sugar, agar-agar powder, lemon juice, food coloring, and salt in a saucepan. Heat while stirring until dissolved and bring to a gentle simmer.
  4. Pour the mixture into sphere-shaped silicone molds, coating the sides and filling halfway. Refrigerate until partially set.
  5. Whip mascarpone cheese, heavy cream, powdered sugar, raspberry puree, and vanilla bean paste until smooth and fluffy. Transfer to a piping bag.
  6. Pipe a layer of raspberry cream into each partially set shell. Place a mini pavlova in the center and cover with additional raspberry cream. Seal with remaining crystal mixture and refrigerate until fully set.
  7. Carefully unmold the bombs onto a chilled serving platter.
  8. Warm white chocolate and heavy cream until smooth. Stir in rose gold luster dust until shimmering. Allow to cool slightly.
  9. Brush or drizzle the rose gold glaze over each crystal shell, creating a luminous metallic finish while maintaining the jewel-like transparency.
  10. Garnish with fresh raspberries, edible rose petals, white chocolate curls, gold leaf flakes, and pearl dust.
  11. Serve thoroughly chilled for a delicate crystal shell surrounding silky raspberry cream and a crisp pavlova surprise at the center.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 35g
  • Fat: 18g
  • Carbohydrates: 40g
  • Protein: 4g