Spooky Halloween Pavlova
Author: 
Cook time: 
Total time: 
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.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/10/spooktacular-halloween-pavlova.html