Spooktacular Halloween Pavlova

This Spooktacular Halloween Pavlova would make an impressive centrepiece. Marshmallowy meringue filled with a chocolate cream and raspberries, topped with more of the same plus chocolate soil, raspberry blood coulis and meringue ghosts and chocolate spiders. Try if you dare…..

Halloween is such a great excuse to get creative when I bake and make some fun treats to share with my friends, family and blog readers. There is just so much scope to get messy in the kitchen and create something that looks fun and tastes delicious. This Spooktacular Halloween Pavlova is actually very easy to make and does not take as long as you might think.


Spooktacular Halloween Pavlova

Meringues are quite an easy bake to attempt because they only consist of 2 ingredients. However, for me the trickiest part of baking this dessert, is removing the meringues from my baking tray once they are cooked. More often than not my pavlovas have got a little stuck to the standard baking paper I use, resulting in some of my meringue staying put while the rest is lifted off and carried away to a serving plate. 

Luckily, if you have a good quality baking paper at hand , then your meringues will never get stuck again. Bacofoil® have a fantastic Non-Stick Baking Paper which having used a few times, has not let me down. It really is a great product, and I am not just saying that because I have been asked to work with them on this blog post. 

So Bacofoil® challenged me to cook a bake that is notorious for sticking to baking paper. They also wanted me to do this using their  Non-Stick Baking Paper, and seeing as though I love a challenge I happily accepted.  As I mentioned before,  I often have biscuits and meringues stick to baking trays and baking paper, when I have made them in the past. It is very frustrating, especially when you want to take a snap to show your social media followers! 

In accepting the challenge of baking a showstopper set by Bacofoil® using their Non Stick Baking Paper, I decided to embark on a meringue making mission. With it being Halloween season I wanted to make something fun, scrumptious and with a spooky twist.

The first step was to bake the two meringue layers of course, and I cut two 20cm diameter paper discs and divided the glossy eggy mixture between the two and into the oven they went. After their baking time, I left them to cool completely before attempting to remove the Bacofoil® Non-Stick Baking Paper. It came off so easily compared to standard baking paper, and as you can see no meringue residue was left on the dimpled paper. 

Clean as a…. erm…. well pretty clean as you could get from meringue to be honest! It is thanks to Bacofoil® The Non-Stick Baking Paper’s unique textured surface which guarantees no bake will stick to the paper, which is very handy indeed. After all, there its nothing worse than half of your bake being left behind on the baking tray or baking paper. 

Thanks to Bacofoil® Non Stick Baking Paper, all types of bakes from cookies to cakes to meringues to flapjacks, from sweet to savoury recipes. Furthermore, it works well with non baked goods such as fridge cakes and homemade chocolate decorations can be removed easily from baking trays and tins. It is due to the innovative little dimples on the surface of the paper, that means there is less surface area in contact with the bake. Therefore, the food bakes evenly and enables food to simply slide off. Cake mess and cookie disasters are definitely a thing of the past.

However, it is not just baked goods that the Bacofoil® Non-Stick Baking Paper can be used for. I wanted to make some chocolate spider decorations for my finished pavlova, so I made some on the paper and chilled them in the fridge .

Again, the spiders peeled away from the paper very easily and made a great addition to my Halloween meringue showstopper. 

The meringue ghosts were not homemade I am ashamed to admit! I was going to make my own, but I ran out of eggs and did not have time to get to the shops. However, I did have some ready made mini meringues at home, so I sandwiched two together and added some edible googly eyes.

Despite my youngest saying they looked like snowmen `(lol!), I think they look ok when sat with all the other edible decorations. 

I chose to use a chocolate cream with raspberries, as raspberries look a little blood like. I used crumbled Flake chocolate bars to make soil, and some raspberry coulis to make blood splatters across the top of the decorated pavlova. 

Of course instead of raspberries, you could easily swap them for cherries as they also look quite ‘bloody’. Plus chocolate and cherries also work very well together. Equally, white chocolate would also work as this goes well with both cherries and raspberries. 

Less mess, less washing up and less baking disasters, with Bacofoil® Non-Stick Baking Paper you can enjoy a hassle free baking experience. Perfect when you want minimum effort for a maximum baking result. 

 

Spooktacular Halloween Pavlova Recipe:

Spooky Halloween Pavlova
 
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • *For the Meringue*
  • 6 large egg whites
  • 150g caster sugar
  • 150g icing sugar
  • *For the Filling*
  • 300ml double cream
  • 200g milk chocolate (or dark if you prefer), melted
  • 300g raspberries
  • raspberry sauce or coulis
  • 2 x Cadbury Flakes
  • *For the decorations*
  • 100g milk chocolate
  • edible eyes
  • Mini meringues
Instructions
  1. *To make the meringues*
  2. Preheat the oven to 150°C/130oC
  3. Put your egg whites into a clean bowl and whisk them at a medium speed until form nice firm peaks.
  4. While your mixer is still running, slowly add the sugar a little at a time.
  5. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes until the meringue is white, glossy and smooth. (Please note - If it feels grainy, then simply whisk for a little bit longer, being careful not to let the meringue collapse).
  6. Take some baking paper - I like to use Bacofoil® Non-Stick Baking Paper because it is brilliant for being non stick. Take two sheets, and draw a 20cm in diameter circle on each piece and cut them out. Place each paper disc onto a baking tray.
  7. Divide the meringue mixture evenly between the two paper discs and shape each blob into a circle using a palette knife, I find this utensil helps do this.
  8. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle. Leave to cool completely on the trays.
  9. *To make the filling*
  10. Melt the chocolate and leave to cool
  11. Meanwhile, whisk the cream for a few minutes until it thickens BUT is not stiff.
  12. Add the chocolate and beat/gently whisk in to combine
  13. *To make the Chocolate Spiders*
  14. Melt 100g of milk (or dark) chocolate, and put a small amount to one side
  15. Put the remaining melted chocolate into a piping bag
  16. Take a small sheet of Bacofoil® Non-Stick Baking Paper, and pipe spider shapes onto it. You want them to be not too think in case they break easily. Add 2 edible googly eyes per spider and then put them all in the fridge for at least 1 hour to set.
  17. *To make the Meringue Ghosts*
  18. Take 2 mini meringues, and remove the top peak off one.
  19. Using a little of the melted chocolate as a glue, stick the complete meringue onto the top of the incomplete one. Then stick on 2 edible goggles eyes using the melted chocolate. Repeat until you have as many as you wish to use as decoration.
  20. *Assembling the Pavlova*
  21. Carefully, place one of the meringues onto a serving plate and spread with ¾ of the chocolate cream, half the raspberries and some of the coulis. Then carefully top with the second meringue and repeat with the topping. Crumble 2 Flake chocolate bars over the raspberries and meringue top.
  22. Now sit your meringue ghosts and chocolate spiders on the top of your pavlova and splatter some more of the coulis over the top.
  23. Keep in there fridge before and after serving.

 

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This recipe was created in collaboration with Bacofoil®

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