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    Home » Recipes » Halloween

    Halloween Pavlova

    Published: Aug 4, 2022

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    Bloody Eyeball Halloween Pavlova is easy to make, visually stunning - and GROSS! - super tasty, and sure to please at your Halloween party!

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped cream, bloody eyeballs made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey blood.

    Originally posted October 24, 2020. Updated 8/4/22.

    Have you ever done something for fun, then had to worry about the possibility of pissing off an entire country?

    I'm sorry, Australia! I love you guys, hope you enjoy this nonsense 🙂

    In my defence, this is a proper Pavlova on paper. It's a traditional Pavlova meringue base, topped with actual whipped cream, drizzled with a fruit sauce, and piled on with fruit.

    The 3 fruits used aren't anything that would even raise an eyebrow, and are all fruits I've put on Pavlovas before: Raspberries in my Chocolate Raspberry Pavlova, Blueberries in my Blueberry Pavlova, and Lychees in my Matcha Green Tea Pavlova.

    All good, right?

    The thing is, even the most innocuous, basic ingredients can become something wild, when assembled in a very specific way.

    Making bloody eyeballs from lychees, jam, and blueberries is not only fun, it's highly entertaining - and effective! - when designing a menu for Halloween treats.

    I've done a couple posts using the idea before - first with my Halloween Shooters, and then more recently with my Bloody Eyeball Halloween Punch.

    (The punch is made even MORE fun with the addition of dry ice, and there's a TON of info about that in the post!)

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped cream, bloody eyeballs made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey blood.

    PS: I also have a Heart Shaped Valentine's Pavlova, a Christmas Tree Pavlova, and an Easter Egg Pavlova now. Whoops!

    Flavouring your Halloween Pavlova

    I’m of two minds when it comes to flavouring this pavlova.

    On one hand, given the Halloween theme and all, using straight up candy type flavours are definitely an option. We used a pineapple flavouring we bought at Seafood City, it tasted like pineapple candy (but not really like pineapple!)

    On the other hand, you could be a bit of a troll and do something super elegant. I kind of like the idea of using something like rosewater, for a pavlova that looks like THIS. It would actually work, too - the lychees have a very floral flavour, IMHO.

    Or, you know... Vanilla works.

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped cream, bloody eyeballs made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey blood.

    How to Make Lychee Bloody Eyeballs

    Making Bloody Eyeball lychees is quick and easy! Be sure to do this before whipping the heavy cream, so they’re good to go!

    First, strain your lychees well. I like to reserve the syrup for later use - you can make wine with it, use it in cocktails, or sweeten green tea with it.

    Sort through your lychees, and set aside any that are jacked up - cracked wide open, ragged, etc. You want ones that are in one piece and look good.

    A hand holds up a lychee

    Next, spoon a few tablespoons of seedless red jam - I like currant, but raspberry and strawberry also work well - into a pastry bag. Snip a small amount of the end off.

    Stick the tip of your pastry bag into the opening of a lychee, and pipe in a small amount of jam. Don’t fill it all the way, you need to leave a bit of room for the blueberry!

    A pastry bag filled with jam, piping into the open end of a lychee.

    Note: For the lychees with a REALLY big cavity, I’ll usually put an extra blueberry in first, to take up some of the space. Then I’ll put the jam in.

    Finally, pop a blueberry in. You want one roughly the size of the opening. Set it most of the way in, just bulging slightly outside of the opening.

    A hand is holding a "bloody eyeball" lychee - filled with raspberry jam and a blueberry.

    If any excess jam seeps out, I like to sort of sweep it around the outer edge of the lychee opening. It’ll settle into the cracks and make the “eyes” look bloodshot!

    Repeat with your remaining lychees.

    How to Make a Halloween Pavlova

    Pavlovas are super easy to make, if you keep a few basic things in mind. Here are a few tips to help you successfully make a Pavlova:

    1. Eggs are easiest to separate when cold, and easiest to whip up when they’re room temperature.

    Crack them right away when you take them out of the fridge, then cover the bowl and let it sit for a bit to warm to room temp. 10-15 minutes should be plenty of time, you don’t want to leave them out all day, as salmonella is a THING.

    Honestly, if you have a good stand mixer - I LOVE my Kitchenaid! - you should be good to go, right out of the fridge. If you’re using a hand mixer... I’d let them warm up.

    2. When cracking and separating your eggs, be VERY CAREFUL to not get any yolk in your whites.

    Any yolk at all - even a speck - will prevent your whites from whipping up as they’re supposed to.

    If you do get yolk in the whites, and can’t get it out... start from scratch. Seriously. You can make a nice omelette from those whites, but you won’t be able to get a Pavlova out of them.

    3. Fat is the enemy of meringue

    For the same reason yolks will mess you up, you also have to be careful to not let fat, oil, grease, etc touch your meringue.

    Make sure your mixer and bowl are clean, and use a parchment lined baking sheet - do NOT grease it!

    Also, when flavouring the meringue, be sure you’re not using an oil based flavour.

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped cream, bloody eyeballs made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey blood.

    4. Don’t over-beat your egg whites

    Over beating the egg whites can lead to a weeping meringue, and/or affect the texture. Get them to stiff peaks and that’s it!

    5. Don’t open the oven door!

    Once the pavlovas are in the oven, shut the door *and leave it shut* until you’re ready to use it. At the very least leave it in there for a few hours, for the sake of structural integrity.

    I’ll usually leave it in there right up until I’m ready to assemble and serve it, as it’s nice and protected in there. Pavlovas are delicate and fragile and really, Murphy’s Law is a thing.

    6. Understand that cracks are almost inevitable

    Pavlovas crack - especially when you mound them up with whipped cream and fruit - and that’s just a fact of life. Embrace it.

    Don’t mourn “perfection” lost, realize that it’s literally collapsing under the weight of its own awesomeness.

    It’s all good!

    7. Timing matters

    Once you start whipping the cream for your Pavlova, the timer is started. Once you pile it on the pavlova, have your fruit good and ready to go, and be ready to serve it right away.

    Whipped cream breaks down over time - unless you stabilize it with some gelatin. That’s neither here nor there, in this case, as Pavlovas need to be eaten pretty soon after assembling.

    So, have everything ready to go when you make the whipped cream, serve it right away, and don’t leave anything behind - it really doesn’t hold up as leftovers.

    8. Understand that “serving size” is a mere suggestion

    Can this Pavlova serve 6 people (some say 8!)? Sure, when you’re listening to the same people who think that a serving size of dip is 2 Tbsp.

    TWO TABLESPOONS!!!

    Personally, I think this makes 4 good sized servings... 2 if you’re ambitious.

    Let me be honest, my husband and I have split every Pavlova I’ve blogged, with no leftovers.

    This one, we destroyed while watching Battle of the Blades, in our living room, in PJs. Elrohir was VERY interested, as you can see.

    A grown man in a Roots shirt and plaid PJ bottoms valiantly defends his slice of pavlova from a 32 lb cat.

    More Halloween Ideas

    If you're still considering ideas for Halloween recipes and other ideas, be sure to check out my:

    3D Halloween Bat Cupcakes
    Bacon Wrapped Mummy Meatloaf
    Black Velvet Cupcakes
    Bloody Eyeball Cupcakes
    Bloody Eyeball Halloween Punch
    Breakfast Mummy Pastries
    Candy Apples
    Easy Halloween Bat Cupcakes
    Easy Spider Web Cookies
    Fudgy Halloween Brownies
    Glazed Halloween Popcorn
    Gluten Free Mummy Dogs
    Gluten-Free Mummy Jalapeno Poppers
    Halloween Shooters
    Halloween Spider Web Cupcakes
    How to Carve a Pumpkin Like a Pro
    Lychee "Bloody Eyeball" Pancakes
    Mummy Dogs
    Mummy Jalapeno Poppers
    Nightmare Before Christmas Cookies
    Spider Bread Bowl

    ... and check out our Holiday Recipes section for recipes to suit any holiday!

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider sharing it on social media, and leaving a star rating and/or a comment below!

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped cream, bloody eyeballs made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey blood..

    A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped creamm "bloody eyeballs" made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey "blood".
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 5 votes

    Bloody Eyeball Halloween Pavlova

    Bloody Eyeball Halloween Pavlova is easy to make, visually stunning - and GROSS! - super tasty, and sure to please at your Halloween party!
    Prep Time25 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Cooling Time3 hours hrs
    Total Time4 hours hrs 45 minutes mins
    Course: Dessert
    Cuisine: Australian, Gluten-free
    Servings: 6 People
    Calories: 458kcal
    Author: Marie Porter

    Equipment

    Parchment Paper
    Baking Sheet
    Stand Mixer
    Disposable Pastry Bags

    Ingredients

    The Meringue

    • 4 Large Egg Whites
    • Pinch Salt
    • 1 cup Super Fine / Castor Sugar *
    • 2 teaspoon Vinegar
    • 1 teaspoon Cornstarch
    • 1 teaspoon Flavour Extract of choice NOT oil based!
    • Food colouring We used black

    The Bloody Eyeballs

    • 2 cans Lychees Drained
    • Seedless raspberry or strawberry jam
    • 1 cup Fresh blueberries

    The Sauce

    • ¼ cup Seedless raspberry or strawberry jam
    • ¼ cup Honey

    The Whipped Cream

    • 1 ¼ cup Heavy Cream
    • 1-2 tablespoon Granulated Sugar optional
    • 1 teaspoon Flavour extract of choice
    • Food colouring We used lime green

    Instructions

    The Meringue

    • Get ready: Preheat your oven to 350 degrees.
      Line a baking (cookie) sheet with parchment paper, and set aside.
      Fit your electric mixer with the whisk attachment.
    • Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
    • In your mixer bowl, beat egg whites together with salt until glossy peaks form.
      A bowl of meringue being whipped to soft peaks
    • Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
      A bowl of meringue, stiff peaks showing
    • Sprinkle vinegar, cornstarch, extract, and food colouring over meringue, gently fold in till combined.
      A bowl of meringue, with vanilla extract, corn starch, and vinegar visible.
    • Heap meringue onto the center of your baking sheet.
    • Use a spatula to spread the meringue out to approximately an 8-9″ circle.
      If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
      For this pavlova, I went around the outside, using the spatula to drag meringue upwards.
      A round of dark grey meringue on a parchment lined baking sheet.
    • Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
    • Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

    The Bloody Eyeballs

    • Make sure the lychees are really well drained before making your bloody eyeballs.
      Sort through the lychees - you'll want the ones that are in one piece - not split wide open - and look good.
      A hand holds up a lychee
    • Put a few tablespoon worth of jam into a pastry bag, cut a small amount off the tip. Place the tip of the pastry bag into the larger opening of a lychee. Pipe a small amount of jam into the cavity, but don't fill it all the way.
      A pastry bag filled with jam, piping into the open end of a lychee.
    • Pick out a blueberry that's about the same size as the opening of your lychee, and gently push it in. It should sit mostly inside the lychee, bulging out a bit.
      A hand is holding a "bloody eyeball" lychee - filled with raspberry jam and a blueberry.
    • If the interior of a lychee is really big, I'll usually put a blueberry in first, THEN pipe a bit of jam in
    • If any jam seeps out, I'll usually swipe it over the outer edge of the lychee, so it fills the cracks. This makes the "eyes" look bloodshot!
    • Repeat with remaining lychees

    The Sauce

    • Whisk together the jam and the honey until smooth. I like to do this in a glass measuring cup, as it makes it easy to drizzle it over the Pavlova.

    Assembly

    • Just before serving, prepare the heavy cream.
      I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavouring, again – optional
      A mixer bowl of white whipped cream.
    • Once heavy cream is whipped to the desired thickness, add the flavour extract and food colouring, mix until well incorporated.
      A mixing bowl with neon greem whipped cream.
    • Mound the whipped cream on your pavlova, drizzle with the sauce "blood". I like to drizzle it over the sides of the Pavlova, as shown
      Neon green whipped cream, piled on a deep grey meingue base.
    • Arrange "Bloody eyeball" lychees on top, serve immediately!
      A close up view of a Halloween Pavlova - dark grey meringue base, bright green whipped creamm "bloody eyeballs" made from lychees, raspberry jam, and blueberries, and oozing raspberry-honey "blood".

    Notes

    * Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
    If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

    Nutrition

    Calories: 458kcal | Carbohydrates: 73g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 58mg | Potassium: 215mg | Fiber: 2g | Sugar: 66g | Vitamin A: 742IU | Vitamin C: 49mg | Calcium: 38mg | Iron: 1mg

    More Pavlova Recipes

    Do you love Pavlovas like we do? Awesome! I have several more super tasty Pavlova recipes for you...

    Bananas Foster Pavlova
    Basic Pavlova Recipe
    Blueberry Pavlova
    Cardamom Fig Pavlova
    Chocolate Raspberry Pavlova
    Matcha Green Tea Pavlova
    Pavlova Charcuterie Board
    Tropical Dragonfruit Pavlova

    Seasonal Pavlovas

    Christmas Tree Pavlova
    Easter Egg Pavlova
    Heart Shaped Valentine's Pavlova

    Related posts:

    A 5 tier Christmas Tree Pavlova, topped with a star shaped slice of mango Christmas Pavlova Several pink-coated candy apples on a plate. Half are red apples, the other half are green. Candy Apples A glass punch bowl with bright green halloween punch, and lychee "eyeballs" floating in it. Halloween Punch 4 black velvet Halloween cupcakes frosted with brightly coloured icing - lime green, electric purple, and orange - are shown topped with royal icing spider webs and spiders. Spider Web Cupcakes

    More Halloween

    • Close up view of a plate of round halloween cookies, frosted with orange, lime green, purple, and black individually. Each has a white stylized spider web design in the coloured background.
      Spider Web Cookies
    • 4 black velvet Halloween cupcakes frosted with brightly coloured icing - lime green, electric purple, and orange - are shown topped with royal icing spider webs and spiders.
      Spider Web Cupcakes
    • 2 Black velvet cupcakes, frosted with bright icing - electric purple, lime green, and orange - and topped with a 3D pair of royal icing bat wings.
      Halloween Bat Cupcakes
    • A plate of brightly colored cookies done up in a variety of themes - Halloween, Christmas, Easter, Valentine's Day, etc.
      Cookie Decorating

    Reader Interactions

    Comments

    1. L.C. Lassman

      October 28, 2020 at 9:25 pm

      5 stars
      This sounds amazing! I'm going to file this for when I can go to Halloween parties again!

      A friend of mine always combined sour cream with her whipped cream when making pavlovas, to give a tangy contrast to the sweetness of the meringue and fruit. This also helps stabilize the whipped cream so that it doesn't need to be served immediately--although you don't want to wait more than an hour before serving! I've also seen a recipe online for "Real Cream Cool Whip", which is made with real cream and has the stability of Cool Whip, which could be an option as well.

      Reply
    2. Vanessa

      October 26, 2021 at 9:57 pm

      5 stars
      I've never seen a Halloween pavlova before - so creative!! The lychee eyeballs are awesome!

      Reply
    3. Bernice

      October 27, 2021 at 11:58 am

      5 stars
      Hahaha, a pavlova serves the amount of people that will eat the entire thing, full stop.
      Oh, I can for sure see some Aussies up in arms as they generally don't celebrate Halloween and a pavlova is usually a stunning dessert served on special occasions. However, this pavlova is stunning and what is more special than Halloween? I love the creep eye toppings and I think the rosewater would be lovely with the lychee and raspberry.

      Reply
    4. nancy

      October 31, 2021 at 11:47 am

      5 stars
      this is so creative. I didn't think to use lychee as eyeballs!

      Reply

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