Aurora Lemon Elderflower Pavlova Bombs with Raspberry Cream Center

 

Ingredients

For the Pavlova Shells:

* 4 large egg whites

* 1 cup granulated sugar

* 1 tsp cornstarch

* 1 tsp white vinegar

* 1 tsp lemon zest

* 1/2 tsp vanilla extract

For the Raspberry Cream Center:

* 1/2 cup fresh raspberries

* 1 cup heavy cream

* 1/4 cup mascarpone cheese

* 3 tbsp powdered sugar

* 1 tbsp elderflower syrup

For the Aurora Glaze:

* 1 cup white chocolate, melted

* 2 tbsp sweetened condensed milk

* 1 tsp light corn syrup

* 1 drop yellow gel food coloring

* 1 drop pink gel food coloring

* 1 tsp edible shimmer dust

For Garnish:

* Fresh raspberries

* Lemon zest

* Edible flower petals

Directions

1. Preheat oven to 250°F (120°C). Line a baking tray with

parchment paper.

2. Beat egg whites until soft peaks form. Gradually add

sugar and continue beating until glossy stiff peaks form.

3. Fold in cornstarch, vinegar, lemon zest, and vanilla

extract.

4. Pipe or spoon small dome-shaped pavlovas onto the

tray.

5. Bake for 55–60 minutes until crisp outside and soft

inside. Let cool completely in the oven.

6. Beat heavy cream, mascarpone, powdered sugar, and

elderflower syrup until fluffy.

7. Fold fresh raspberries gently into the cream mixture.

8. Fill pavlova shells with raspberry cream center.

9. Stir melted white chocolate with condensed milk, corn

syrup, food coloring, and shimmer dust until glossy.

10. Drizzle aurora glaze lightly over the pavlova bombs.

11. Finish with fresh raspberries, lemon zest, and edible

flower petals before serving.