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Boo-berry Pavlova

By The GreenPan Kitchen Team

This Boo-Berry Pavlova is a spooky-showstopper dessert that looks as dramatic as it tastes. A crisp meringue base with a soft marshmallow-y center is topped with billows of lightly sweetened whipped cream, a hauntingly “bloody” blueberry coulis that drips down the sides, and playful little meringue ghosts. It’s eerie, elegant, and the perfect finale for any Halloween gathering.

Boo-berry Pavlova

  • Prep Time
  • Cool Time
  • Cook Time
  • Servings
  • 20m
  • 45m
  • 1hr 15m
  • 8-10

 

INGREDIENTS:

For the meringue:

8 large egg whites, at room temperature

1 teaspoon cream of tartar

2 cups caster sugar

Black gel food coloring

 

For the blueberry sauce:

2 cups fresh or frozen blueberries

1/4 cup granulated sugar

1/4 cup water

2 teaspoons fresh thyme leaves, finely chopped

2 teaspoons fresh lemon juice

1 teaspoon fresh lemon zest

1/4 teaspoon kosher salt

 

For decorating and serving:

1 3/4 cups heavy whipping cream

1/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

Green gel food coloring

 

PREPARATION INSTRUCTIONS:

1.         Preheat the oven to 250°F. Line two GreenPan Reserve Sheet Pans with PFAS-free parchment paper to make it easier to transfer your pavlova in one piece after baking to avoid cracking.

 

2.         In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), whip the egg whites and cream of tartar on medium speed until soft peaks form, about 4 to 5 minutes. Increase the mixer speed to medium high. With the mixer running, gradually add the sugar, about 2 tablespoons at a time, giving it time to dissolve before adding more. Continue beating until the meringue is glossy and holds stiff peaks.

 

3.         On the first sheet pan, spoon out about 2/3 of the meringue and shape it into a round that is about 10” wide, mounding the outsides slightly higher to make a shallow bowl.

4.         Transfer the remaining meringue to a piping bag with a 1/2" opening cut at the end. On the second sheet pan pipe ghost shapes by starting with a wide base and tapering upward into a point. Using a toothpick or tip of a paring knife, gently swirl the edges of the round pavlova to create texture and pull out sharper points for a spooky look, then use the same tool to pull two small arms out of all the ghosts.

5.         Reduce the oven temperature to 200°F. Transfer the sheet pan with the round pavlova to the top rack of the oven, and the one with the ghost to the bottom rack. Bake the ghosts for 35 to 45 minutes, or until they lift easily from the parchment and feel set, then remove from the oven and allow them to cool on the sheet pan. Bake the pavlova for about 1 hour to 1 hour 15 minutes, or until firm on the outside but still slightly soft in the center. Allow the pavlova to cool completely on the sheet pan as well. Once the ghosts are cooled, use a toothpick or fine paintbrush to draw tiny eyes and mouths on the ghosts with the black food coloring.

6.         While the meringues are cooling, place all the blueberry sauce ingredients in a medium GreenPan saucepan and place on the stovetop over medium heat.  Bring the mixture to a heavy simmer, then reduce the temperature to low and cook, stirring occasionally, for 8 to 10 minutes or until the berries have burst and the mixture is slightly thickened. Remove from heat, let cool, then blend until smooth. Taste and adjust as desired with lemon and salt, then set aside.

7.         To finish the pavlova, add the heavy whipping cream, confectioners’ sugar, vanilla, and salt to a medium mixing bowl and whip until it holds soft peaks. Gently fold in just enough green food coloring to reach you desired color but leaving it slightly undermixed so it has a slight marbled effect.

 

8.         Transfer the cooled pavlova base to a serving platter. Pile the whipped cream on top, then spoon over some of the blueberry sauce, allowing it to drip down the sides for a slightly messy and spooky effect. Arrange your meringue ghosts on top and some even some around the sides on the serving tray (you can use a little whipped cream to keep them in place). Serve the remaining blueberry sauce alongside for drizzling.

Tips 

When whipping egg whites, make sure your bowl is completely clean and grease-free. Even a small amount of fat will keep them from reaching full volume. In addition, its key to have them at room temperature, as cold egg whites will come to volume more slowly which changes the final texture of the meringue.

 

Meringues are best baked on dry, low-humidity days. If your kitchen is very humid, it’s best to let the pavola and ghosts dry in the oven.  Simply turn it off and use a wooden spoon to hold the door open slightly, letting them cool and dry that way.

It’s also fun to pipe ghosts of varying heights and widths for a more playful, spooky “family” effect!


Ingredient Substitutions (if any): If you’d like to swap out the blueberries, blackberries would be great in this recipe instead!    

Storage & Leftover Suggestions:
The pavlova is best enjoyed the day it’s assembled, while the meringue is still crisp. However, you can bake the meringue base and ghosts up to 24 hours in advance and store them in separate airtight containers. The coulis can be made up to 3 days in advance and refrigerated.

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