Mini Pavlovas for a delicious Halloween

Happy Halloween! The spookiest night of the year is almost here, and I decided to celebrate with these mini pavlovas, which it turns out are to die for.

The flavor of the season is pumpkin, of course. So I chose to fill these pavlovas with my favorite pumpkin and walnut jam. I have tried a variant with almonds too, and it is also great.

The cream cheese frosting is less sweet than the other elements, it is more on the tangy side, so it balances out the sweetness of the dessert. These mini pavlovas are a delight, whether you’re hosting a Halloween dinner or celebrating some other special occasion.

If you’re as crazy for pavlova as I am, you should also check out my classic pavlova and white chocolate versions.

Halloween Mini Pavlovas

with cream cheese and pumpkin jam

Imprimir Receita Guardar Receita

Preparação 30 minutes mins

Cozedura 1 hour hr

Cooling Time 2 hours hrs

Tempo Total 3 hours hrs 30 minutes mins

Refeição Dessert

Gastronomia Australian

Quantidade 9 people

Ingredientes

  

Mini Pavlovas

• 4 egg whites (at room temperature)
• pinch fine salt
• 140 g white sugar
• 140 g powdered sugar
• 1 tsp cornstarch
• 1 tsp white vinegar

Frosting

• 270 g cream cheese
• 100 g unsalted butter
• 50 g powdered sugar
• 1 tsp vanilla essence
• 280 g pumpkin and walnut jam
• chopped walnuts

Preparação

 

Mini Pavlovas

• Grease a tray and line it with parchment paper. Preheat the oven to 200 º C.
• In the mixer, beat the egg whites with a pinch of salt until they reach stiff peaks.
• One spoonful at a time, add the sugar to the egg whites. Keep beating until it is fully incorporated, creating a meringue.
• Mix the powdered sugar with the cornstarch. Slowly add this mixture to the meringue, the same way you did in the previous step.
• Lastly, pour in the vinegar and beat a little more. The meringue should be completely smooth, without any bits of undissolved sugar.
• With a piping bag, pipe 9 mini pavlovas about the same size on the tray you prepared.
• Place the tray in the oven and immediately lower the temperature to 120º C. Bake for about 1 hour. Then, turn off the oven and let the pavlova cool down inside it for at least another 2 hours.

Frosting

• Beat all the ingredients in the mixer until you have a smooth and firm frosting.
• Add a bit of pumpkin jam in the center of each pavlova.
• Decorate each pavlova with the frosting and top with a bit of jam and walnuts.

Palavras-chave cream cheese, Halloween desserts, mini pavlovas, pavlova, pumpkin