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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".
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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
Cook Time1 hour 20 minutes
Cooling Time3 hours
Total Time4 hours 45 minutes
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