Halloween Pavlova
Serves 10
60 mins prep
90 mins cook
360 mins Resting Time
510 mins total
Vanilla meringue with a crisp crust and soft inside filled with cherry compote, chocolate mascarpone and oreo crumbs topped with a graveyard of meringue bones and headstones.
Pavlova + decorations
Cherry compote
Chocolate mascarpone filling
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Do ahead
The cherry compote can be made 1-2 days ahead of time and refrigerated until needed.
Prepare a medium baking pan with parchment. On the underside of the parchment draw an 8-inch circle as a guide. Prepare a second medium baking pan with another sheet of parchment.
Prepare a large piping bag with a small round piping tip. Prepare another large piping bag with a large french star tip for piping the filling.
Wipe all bowls and utensils used for the meringue with vinegar to remove oils. Oil is the enemy of meringue.
Make the pavlova
Preheat the oven to 300°F.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar and kosher salt. Beat on speed 4 until soft peaks form and then begin slowly sprinkling the sugar in 1 tablespoon in at a time until it is all in. Scrape the bowl down a few times to ensure all of the sugar gets incorporated.
Continue mixing on speed 4 until stiff peaks form, about 25-30 minutes. Add the cornstarch and lemon juice and mix just until incorporated.
Remove about 3/4 cup of meringue to the prepared piping bag with the small round tip. Set aside. Place the remaining meringue onto the prepared baking sheet with the 8-inch guide circle.
Use an offset spatula to shape the pile of meringue into a cylindrical, barrel shape (see step-by-step photos for help). Make a small divot in the top, which is where the filling will go.
Use the reserved meringue in the piping bag with the small round tip to pipe bone, skeleton and headstone shapes on the second prepared baking sheet.
Place both trays in the preheated oven and turn down the temperature to 250°F. Bake for 90 minutes and DO NOT open the oven at all during baking or it could deflate. After 90 minutes, turn off the oven and let the pavlova rest in there until completely cool, at least 6 hours and up to overnight.
Make the cherry compote
In a medium pot over medium heat, combine the cherries, sugar, lemon juice and ¼ cup water. Heat 5-7 minutes or until boiling. Reduce heat to medium low and cook for 5 minutes while stirring often.
Stir together the remaining 2 tbsp water and cornstarch. Add to the compote and stir through. Continue cooking for 8-10 minutes or until desired consistency. It will thicken a bit when cooled.
Cool completely in the refrigerator before assembly.
Make the chocolate mascarpone filling
Beat ½ cup of the heavy cream to stiff peaks in a stand mixer or with hand beaters.
In a medium bowl, beat together the remaining ¼ cup heavy cream, mascarpone, salt and vanilla until smooth. Add the cocoa powder and beat just until combined. Do not overmix.
Add the whipped cream and fold through. Transfer to the prepared piping bag with the French star tip.
Assemble
Pipe half of the chocolate mascarpone filling inside the divot on top of the baked pavlova. Sprinkle some of the oreo crumbs on top.
Spoon on as much of the cherry compote as you would like, reserving some for dripping down the sides.
Pipe more of the chocolate mascarpone filling in a radial pattern on top. Sprinkle more of the oreo crumbs on top, leaving the mascarpone edge design exposed.
Top with the meringue bones and headstones***.
