Save These pillowy Poltergeist Pavlovas are the charming centerpiece for any Halloween party or whimsical dessert table They deliver crisp shells and luscious creamy insides in playful ghostly shapes finished with whipped cream and fresh berries—making them both festive and irresistible
I first created these for a neighborhood trick or treat gathering and now every October my kids look forward to personalizing their ghost pavlovas with goofy chocolate faces It has become our best loved Halloween tradition
Ingredients
- Egg whites: fresh and at room temperature create strong stable meringue
- Superfine sugar: dissolves quickly for a smooth glossy finish
- Cream of tartar: helps stabilize the whipped whites and prevents collapse
- Cornstarch: ensures marshmallow centers inside your pavlovas
- Pure vanilla extract: rounds out the flavor and brings warmth
- Heavy whipping cream: look for high quality with at least 36 percent fat for stability
- Powdered sugar: blends easily into cream without graininess
- Vanilla extract for the topping: deepens the flavor as a finishing touch
- Mixed fresh berries: select ripe and colorful varieties for beauty and bright tartness
- Mini chocolate chips or edible black gel: add personality and bring the ghosts to life
- Choose eggs from local farms whenever possible for color and flavor For berries pick those with vibrant color and plump texture If using store bought toppings read ingredient lists for allergens
Instructions
- Preheat the Oven:
- Heat your oven to two hundred twenty five degrees Fahrenheit or one hundred ten degrees Celsius Line a large baking sheet with parchment paper so pavlovas will lift off easily after baking
- Whip the Egg Whites:
- Use a perfectly clean and grease free mixing bowl Add the room temperature egg whites and cream of tartar Beat steadily with an electric mixer on medium speed until you see soft peaks These should gently curl over without fully stiffening
- Incorporate the Sugar:
- Gradually add superfine sugar about one tablespoon at a time while continuing to beat Raise the speed to medium high After about five to seven minutes the mixture should become glossy and thick Hold the beater upright if the peak stands stiff and shiny it is perfect Add cornstarch and vanilla and blend briefly to combine
- Shape the Ghosts:
- Use a spoon or transfer meringue mixture to a piping bag Pipe or spoon eight tall mounds on your prepared sheet Form gentle swirls on top for ghostly wisps Each shape should have character so feel free to add creative touches
- Add Faces:
- Press mini chocolate chips into the pavlovas for eyes and mouths or carefully pipe black edible gel for more expressive ghosts Spacing the facial features apart will help them bake up with clear definition
- Bake and Cool:
- Slide the tray into the oven Bake for one hour and fifteen minutes Pavlovas should become dry to the touch but not overly browned When done turn off the oven crack the door and let the tray cool slowly inside This keeps shells crisp without cracking
- Make the Whipped Cream:
- Pour cold heavy cream into a chilled mixing bowl Add powdered sugar and vanilla Beat on medium high until soft billowy peaks form Do not over mix
- Assemble and Serve:
- Once meringues are completely cool top each with a generous spoonful of whipped cream and a handful of fresh berries Serve immediately for best texture
Save I always smile when I see my youngest getting creative making silly eyes for the ghosts The berries bring a welcome brightness and the whipped cream ties everything together
Storage Tips
Keep finished pavlovas in an airtight container at room temperature for twenty four hours For longer storage avoid adding cream and berries until just before serving If the humidity is high the shells may soften so keep them in a cool dry spot
Ingredient Substitutions
Swap superfine sugar for regular granulated just pulse it in a food processor briefly Try coconut cream instead of dairy for a non dairy version Use fruit gels or passion fruit pulp as a topping if berries are out of season
Serving Suggestions
Arrange each pavlova on platter with loose berries and swirling whipped cream Use small mint leaves or edible flowers for extra flair Serve with hot chocolate or a sparkling beverage for a festive touch
Cultural and Historical Context
Pavlova as a dessert hails from British origins and celebrates the magic of meringue Named after the Russian ballerina Anna Pavlova its airy texture and playful presentation have made it a favorite throughout Europe and Australia This ghostly version brings a seasonal twist for Halloween gatherings
Seasonal Adaptations
Use pomegranate seeds and citrus zest for winter brightness Try peaches and blackberries during late summer Add colored sprinkles or gold dust for holiday glitz
Success Stories
Guests always rave about the tender centers and crisp shells I have had little hands request extra chocolate chips and even grown ups ask for the recipe People love that the dessert is light but fun
Freezer Meal Conversion
Unfilled meringue pavlovas may be frozen in airtight containers for up to one month Thaw completely before topping Whipped cream does not freeze well so always add fresh
Save Serve these pavlovas immediately for maximum crispness and airy sweetness Let each guest choose their favorite ghost and topping