HALLOWEEN PAVLOVA

HALLOWEEN PAVLOVA

Hauntingly crisp and chewy chocolatey pavlova with a mushy vanilla bean cream that is oozing bloody sweet and tart raspberry sauce with spooky meringue ghosts & ghouls!

 

I love Halloween, and it is even better when you have little ones as you can go all out. Both my son and daughter are for the first time of an age to enjoy all the spooky delights and I love seeing their little faces shine with amazement at the silly things their mama tries to entertain them with all in the name of Halloween.

 

 

As they are 4 and 3 I can’t be too gory or scary but cute spooky and this was my attempt at just that. Of course it had to also be delicious, and as my son loves meringues and my daughter chocolate and raspberries  this was one of the things I made for them for our little Halloween party. The oooohs and woooows as well as the ewwww grosss from them perfectly described just how much they loved their Halloween Pavlova.

 

 

I was quite impressed as to how yummy it really was under all the spooky eyes and oozing raspberry blood. The pavlova wasn’t too sweet but slightly bitter with the dark cocoa that I incorporated, and I enhanced the colour by adding black food colour, which is completely optional, but did look really impressive especially against the bright red raspberry sauce. The vanilla bean cream had a beautiful flavour from using vanilla bean paste and the vanillaey cream was a lovely contrast against the chocolate chewiness, which all came together with the beautifully sharp but sweet raspberry sauce. This really was a scarily delicious, spooky spectacular dessert that had everyone frightfully impressed!

 

HALLOWEEN PAVLOVA

October 27, 2018
: 8 - 12
: 45 min
: 1 hr 30 min

Hauntingly crisp and chewy chocolatey pavlova with a mushy vanilla bean cream that is oozing bloody sweet and tart raspberry sauce with spooky meringue ghosts & ghouls!

By:

Ingredients
  • Pavlova, Ghosts & Ghouls:
  • 8 large egg whites
  • 2 cups (400g) caster sugar
  • 1 ½ tbsp cider vinegar
  • 1 ½ tbsp cornflour
  • 1/3 cup (30g) dark cocoa powder
  • 1 tsp black food colour paste (optional)
  • Green food colour paste for ghouls (optional)
  • Vanilla Bean Cream:
  • 1 3/4 cups (420ml) double cream
  • 1 1/2 tbsp icing sugar
  • 1 tbsp vanilla paste
  • Raspberry Sauce:
  • 2 cups (250g) raspberries
  • 1 tbsp icing sugar
  • To Decorate:
  • Sugar eyeballs
  • 6 crushed oreo cookies
  • Black food colour to paint ghosts faces
  • Red food colour to paint ghouls mouths
  • 6 – 8 squashed raspberries
  • 2 shortbread biscuits cut to look like gravestones
Directions
  • Step 1 Preheat oven to 180°C (355°F) and line 2 baking trays with baking paper.
  • Step 2 Beat the egg whites until peaks form and then beat in the sugar, large spoonful’s at a time, until the meringue is shiny and stiff.
  • Step 3 Mix in the vinegar and cornflour. Remove approximately 2 cups of the meringue mixture and set aside.
  • Step 4 If adding black food colour, do so now, and mix until thoroughly combined.
  • Step 5 Gently fold in the cocoa, ensuring it is thoroughly mixed in but being careful not to overbeat the mixture.
  • Step 6 Place all the chocolate meringue mixture onto one of the lined baking trays forming a large circle.
  • Step 7 Place in the oven and immediately reduce the heat to 150°C (300°F) and cook for 1 – 1 ½ hours until the whole meringue is completely crisp.
  • Step 8 In the meantime, make the ghost and ghoul meringues: Divide the remaining meringue mixture in half, add some green food colour to one. Place both mixtures into piping bags with large round nozzles and pipe out the ghosts and ghouls on to the second prepared tin. For ghost meringues pipe three circles stacked on top of one another and for ghouls just one pump making sure to end with a point.
  • Step 9 Place the second tin into the oven when there is 45 minutes left of cooking time for the chocolate pavlova, so that they all cook at the same time.
  • Step 10 Once cooking time has finished, turn off the oven and leave pavlova and meringues in the oven to dry out for as long as possible, at least until oven cools down.
  • Step 11 Prepare the vanilla bean cream: Place all the ingredients in a bowl and using a hand mixer or stand mixer whisk until soft peaks form.
  • Step 12 Prepare the raspberry sauce: Place the raspberries and sugar in a blender (I used the Nutribullet) and blend till smooth.
  • Step 13 Assembly: Using some of the cream stick the sugar eyeballs all over the chocolate pavlova. Paint / stick eyes on the ghosts and ghouls and paint mouths for both.
  • Step 14 In the centre place the vanilla bean cream and spread out all over the chocolate pavlova.
  • Step 15 Pour the raspberry sauce in the middle, spreading it out whilst also nudging the raspberry sauce to drip down over the pavlova in certain areas.
  • Step 16 Sprinkle the crushed oreos in the centre, place the gravestone biscuits and squashed raspberries and arrange the meringue ghosts and ghouls as desired.
  • Step 17 Enjoy x


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