Halloween Pavlova Recipes

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.

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.

CHRISTMAS PAVLOVA

Steps:

• Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment paper. Invert paper and place on a baking sheet; set aside., Add cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in 2 tablespoons sprinkles., Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners' sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely., In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners' sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture. , Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading into corners. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.

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.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.