The Great American Baking Show ™
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Rocky Road Meringue Bombs
Raspberry-Shaped Rocky Road Meringue Bombs with a Dark Chocolate Sphere, Chocolate Mousse, Raspberry Jam Centre and Pistachio Praline
Melissa, who is Australian and half Filipino, leaned on her favourite dessert in the world: pavlova. She fashioned each bomb as a raspberry, using a soft pavlova-style meringue stabilised with a teaspoon of vinegar to keep the centre marshmallowy rather than crisp, knowing the heavy interior needed support. The shell was finished as a dark chocolate sphere, filled with chocolate mousse around a frozen raspberry jam ball, and topped with a pistachio praline for crunch. She admitted to nerves with piping (not her strong suit) and to worry about overwhipping the cream with Paul watching.
Paul admitted he had been worried about the soft piping holding definition but said he was wrong: the bombs had baked beautifully.
Prue called them absolutely exquisite.
On taste, Paul said every element was amazing and singled out the mousse inside as beautiful. Prue noted that, interestingly, the dominant flavour was the dark chocolate, which she called very delicious.
Paul closed with 'Well done, Melissa.'
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