Halloween Pavlova Recipes

PAVLOVA

Steps:

• Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
• Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
• Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
• Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
• Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

PAVLOVA

Steps:

• Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.
• For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
• Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)
• Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
• Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
• To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

HALLOWEEN PAVLOVA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the caster sugar in a small roasting tray lined with baking parchment. Shake to level out the sugar and heat in the oven for about 5 mins until hot but not melting (this helps stabilise the egg whites and give a smooth and glossy meringue).
• Beat the egg whites in a stand mixer with the cream of tartar. Whisk slowly at first, gradually increasing the speed until the egg whites are at the stiff peak stage, about 5 mins. It's important not to over-whisk the egg whites. Remove the sugar from the oven as soon as the whites are stiff.
• Turn the oven down to 110C/90C fan/gas ¼, leaving the door ajar to help it cool down quickly - your meringues need to be baked at a low temperature.
• Turn the mixer up to full speed and start adding the sugar one tablespoon at a time. You egg whites should maintain their volume as you keep adding sugar - if you see it starting to collapse, stop adding sugar and allow the mixture to stiffen and rise before adding the rest, a spoonful at a time.
• Line three baking trays with baking parchment, and put the 'B'B', 'O'O' 'O''O' templates underneath so that you can trace them. Fill your piping bag with the meringue, about two-thirds of the way up. Avoid over-filling the bag or you'll find it difficult to pipe - you can add more into the bag later.
• Cut a hole at the tip of the bag, around 1cm wide, and hold the bag near to the bottom while your other hand holds the top, keeping the top of the bag closed so there are no meringue spillages.
• Start with the piping bag directly upright and squeeze gently with the bottom hand to trace around the edge of the letters to make a meringue border; once you have the shape, you can fill it in. Smooth any rough lines and edges with the back of a spoon or mini palette knife.
• To form the ghosts, hold the bag steady about 1cm above the tray and squeeze the bag from the top to start forming the body of your ghost. Keep the bag completely still while squeezing, using your lower hand to keep the bag steady. Stop squeezing once the meringue hits the tray. Lift the piping bag a tiny amount, without creating a break between the meringue on the tray and the meringue left in the piping bag. Drop the bag back down again and squeeze gently to form the top part of the ghost's body - lift the piping bag straight up to leave a cute peak on the top of your ghosts' heads. This will take a bit of practice so don't worry if you don't get it right the first time, just keep going and get a feel for it.
• Place your six letters and the mini ghosts in the oven for 2 hrs until the meringue is crisp on the outside and mallowy in the middle. Turn off the oven and leave the pavlova to cool in the oven. If after 2 hrs your meringue is too gooey in the middle, bake for another 30 mins, then leave it to cool in the oven again. Will keep for one week stored loosely in a tin somewhere cool and dry.
• To make the the raspberry 'blood' coulis, put the frozen berries in a pan over a medium heat, then add a tbsp of honey and a squeeze of lemon juice. Cook for 5 mins. For a smooth sauce, strain through a fine sieve, then leave to cool. Will keep for up to three days in the fridge.
• When you're ready to serve, place the bottom letters on the board to spell out 'BOO' on a lovely serving platter or board. If you had enough mixture to make mini meringue ghosts, add their faces. We like to draw on two big, droopy eyes and an open mouth so you can really imagine them making spooky, ghostly sounds. If you don't have an edible pen, you can gently melt 50g dark chocolate in a microwave and use a small paint brush to paint on the faces.
• Whip the double cream until soft peaks form. Fill your second piping bag with your whipped cream and cut a small hole, around 2cm, at the end. Pipe blobs all over the letters - you can add some sliced berries on top of the cream at this stage. Carefully place the second letters on top. Repeat the cream blobs on the top layer. Decorate with the blackberries, raspberries, edible flowers and ghost meringues. Drizzle with some of the raspberry 'blood' coulis. Feel free to add sprinkles, macarons, Halloween sweets, a drizzle of dark chocolate, edible gold leaf or freeze-dried raspberry pieces - go to town with what you have! We recommend eating it the same day, but it will keep for a day in the fridge.

PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.