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AutumnBataille FoodDéfi CulinaireEgg whiteFigHalloweenHalloween DessertHeavy CreamMousse CakePears | October 2, 2024

Six Feet Under Graveyard Pavlova | Halloween (Bataille Food #130)

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Ready to send chills down the spines of your guests with a dessert that’s as spooky as it is delicious? Enter the Six Feet Under Graveyard Pavlova—a hauntingly decadent Halloween creation that turns the classic pavlova into a macabre masterpiece! Dig in… if you dare!

Spooky Season is my Favorite time of the year along with Fall. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!

Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE! 

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Six Feet Under Graveyard Pavlova | Halloween

bakingwithnessa
Ready to send chills down the spines of your guests with a dessert that’s as spooky as it is delicious? Enter the Six Feet Under Graveyard Pavlova—a hauntingly decadent Halloween creation that turns the classic pavlova into a macabre masterpiece! Dig in… if you dare!
Print Recipe Pin Recipe
Prep Time 20 minutes
Bake Time 1 hour 15 minutes
COOLING OVEN 1 hour
Total Time 2 hours 35 minutes
Course Halloween
Cuisine Halloween Food
Servings 8

Equipment

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Medium Bonmat™
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Baking Sheet (M)

Ingredients
 

PAVLOVA

  • 5.29 oz (150 g) egg whites (At Room Temperature)
  • 1/8 tsp (0.75 g) sea salt
  • 1/8 tsp (0.38 g) Cream of Tartar
  • 1.59 oz (45 g) Spring Water (Very Cold)
  • 8.82 oz (250 g) sugar
  • 1 tsp (5 g) Vanilla bean paste
  • 1 tsp (5 g) white vinegar
  • 0.35 oz (10 g) Cornstarch (Sifted)

FILLINGS

  • 12.35 oz (350 g) Heavy cream
  • 0.56 oz (16 g) powdered sugar
  • 1 tsp (4 g) Vanilla bean paste
  • 1 pear (Ripe | Diced)
  • 6 figs (Sliced)
  • Edible green moss
  • decorations (tombstones, zombie hands)

Instructions
 

PAVLOVA PREPARATION

  • In the bowl of your standmixer, beat the egg whites, cream of tartar and sea salt on medium high speed until stiff (about 3 minutes). IMPORTANT: Make sure to check the meringue as it gets thick: Without the sugar the egg whites can overwhip and "break" more easily.
    5.29 oz egg whites, 1/8 tsp sea salt, 1/8 tsp Cream of Tartar
  • Once your egg whites are stiff, slowly add the water while keeping on a medium high speed.
    1.59 oz Spring Water
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  • Slowly drizzle the sugar. Continue to whip until stiff peaks. IMPORTANT: If the egg whites are not stiff enough your Pavlova will not hold its shape when baking. ZOE'S TRICK: It should be so thick it won't budge when your bowl is flipped upside down!
    8.82 oz sugar
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  • Using your spatula, carefully fold in the vanilla bean paste and white vinegar taking care not to deflate all of the air you have incorporated.
    1 tsp Vanilla bean paste, 1 tsp white vinegar
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  • Evenly distribute the cornstarch previously sifted and shake your spatula as you come up through the meringue. NOTE: This will prevent any lumps.
    0.35 oz Cornstarch
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  • Pour your Meringue on the top of your medium Bonmat .
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  • Smooth the meringue using the spatula, using the circle you drew as your guide. Scrape the excess at the bottom of your Pavlova. Gently remove the parchment paper. Now using your offset spatula, shape it into a "tulip", with mouvements going upward (from bottom to top). Then, indent the top slightly as this will help it crack evenly when it bakes.
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BAKE!

  • Bake for 30 minutes at 300F/150C, then reduce the heat to 275F/135C for 45 minutes. At the end of the timer, turn off the oven and let the pavlova sit in the cooling oven with the LIGHT ON for an hour. NOTE: This will help to maintain the heat. Also, the Center of the Pavlova will collapse that normal, do not worry. IMPORTANT: Do not open the door of your oven until then otherwise, it will crack more.
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  • When you are ready to fill your Pavlova, carefully transfert it on your serving plate. NOTE: One of the great thing about using a Bonmat is that nothing sticks to it so it is easy to peel th pavlova off.

WHIPPED CREAM PREPARATION

  • TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.
  • Take your mixing bowl out of the freezer. Add the powdered sugar. Beat on low for 1 minute, then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down.
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ASSEMBLY

  • Fold the diced pears into the whipped cream and spoon the mixture on top of the pavlova making sure to fill any holes you may have. Add the slices of figs, top with the edible moss and decorate with props. Enjoy! "BONE" Appétit & Happy Halloween!

Special Notes

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Nutrition

Nutrition Facts
Six Feet Under Graveyard Pavlova | Halloween
Amount Per Serving
Calories 337 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg16%
Sodium 81mg4%
Potassium 193mg6%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 44g49%
Protein 4g8%
Vitamin A 702IU14%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword best pavlova recipe, bon cook, fall baking, fall recipes, guy demarle, Halloween Baking, halloween dessert, new zealand dessert, pavlova, recipes by Zoë Francois
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Note: For this recipe, I inspired myself from my Berry & Lemon Curd Pavlova by Zoë François If you have not tried this recipe, you are in for a treat! For this one I let the pavlova longer in the oven to get it to that earthy color. Enjoy! ~Nessa

Avec cette recette, je participe au défi culinaire la “Bataille Food” originellement crée par Jenna du blog Bistro de Jenna. Ainsi qu’Hélène du blog Keskonmangemaman, administratrice de la page Facebook de la Bataille Food.

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Le mois dernier notre Delphine du blog Oh, la gourmande a nominé Isabelle du blog La Cuisine d’ici & d’ISCA pour être notre nouvelle marraine. Alors pour la 130ème édition de la Bataille Food ma chère Isabelle nous a choisi un thème tout doux: “Douceurs Fruitées de l’Automne” Présentation de la 130ème édition ICI!

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Cela faisait depuis un moment que je souhaitais recréer ma pavlova pour Halloween. Maintenant c’est chose faite! Le tout chapeauté de fruits de maison! Un net vraiment délicieux! Bises, ~Nessa

Voici la liste des participants de la Bataille Food #129, allez voir les belles choses qu’ils ont réalisé:

  1. Michèle du blog Croquant Fondant Gourmand | Recette | 
  2. Michelle du blog  Les plaisirs de la maison  | Recette | 
  3. Marion du blog Marmotte cuisine…. tradi!  | Recette | 
  4. Nessa du blog Baking with Nessa | Recette | 
  5. Delphine du blog Oh, la gourmande  | Recette |
  6. Catalina du blog Le Blog de Cata  | Recette |
  7. Viviane du blog Quoiqu’on mange?  | Recette | 
  8. Martine du blog Kilomètre-0  | Recette | 
  9. Zika du blog Cuisine bonoise de Zika  | Recette |
  10. Alicia du blog Bal des saveurs  | Recette |
  11. Florence du blog Flo en cuisine  | Recette | 
  12. Coco de Nice du blog Cuisine en folie | Recette | 
  13. Vanessa du blog Popote de Petit Bohnium | Recette | 
  14. Natalia du blog Sucre et épices | Recette | 
  15. Guy du blog Guy59600 | Recette | 
  16. Laurence du blog Plaisir et équilibre | Recette | 
  17. Hélène du blog Minute papillote | Recette | 
  18. Irisa du blog Cuisine et Couleurs | Recette | 
  19. Hélène du blog  Keskonmangemaman? | Recette | 
  20. Virginie du blog Ca ne sent pas un peu le brûlé là  | Recette | 
  21. Isabelle du blog Cooking Julia | Recette | 
  22. Isabelle du blog La Cuisine d’ici & d’ISCA | Recette | 

A très vite pour connaitre notre nouvelle Marraine ou Parrain! Bises, ~Nessa

La liste des précédentes éditions : 

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