Snickers and Brownie Pavlova

February 27, 2013 / 35 comments »

Snickers and Brownie Pavlova

I realize Pavlova is not a mainstream dessert. With that in mind I set out to give it an update that would attract a few more takers. To do so, I traded in the traditional berries and cream pairing and selected a few populist favorites like Snickers and brownies for a coupling, and then paired that against a caramel and chocolate drizzle. The resulting feedback, “You carni-fied a Pavlova. I love you.”

Snickers and Brownie Pavlova

What a compliment, not the I love you, but the descriptor: carnified. A descriptor made up by my friends and I to cover food that borders on having a carnival or fair-like food element. You know, stuff such as fried butter, fried Kool-Aid—in this instance it’s turning a traditionally ordinary fruit dessert into a magical candy-laced experience.

But before you think I’m high-fiving myself here, let’s be real — I missed a step. True carnification would have been to deep fry the Snickers first. Now that would have been something to behold. Instead this is one tier down with a peel and chop attribute. So if anyone goes true carni-style, please come back and let us know if deep frying the Snickers is worth it.

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Snickers and Brownie Pavlova

Ingredients:

6 oz eggs whites (about 5-6 large eggs)
1 1/4 cup granulated sugar
1/4 powdered sugar
1 teaspoon vanilla
1 teaspoon distilled white vinegar
pinch of salt
6 oz brownies, crum
6 oz Snickers, chopped
2 cups whipped cream (recipe follows)

Whipped Cream

1 cup heavy cream
1/4 cup confectioner sugar

Directions:

Preparation

Heat oven to 275 degrees F. Line bake sheet with parchment.

Place egg whites in a stand mixer bowl fitted with a whisk and whip until soft peaks hold. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
Spread meringue into six inch circles, making sure to create a slight well at the center. Bake meringue for about 50-60 minutes or until meringue turns a slight shade of cream.Turn off oven and leave door ajar and let meringue cool completely in the oven.
To assemble: Place first layer of meringue on serving platter and spread whipped cream on top. Sprinkle chopped Snickers and Brownies on top. Drizzle with caramel and chocolate sauce. Repeat with remaining with meringue layers. Serve immediately or within a few hours.

Whipped Cream

Place beaters and bowl in freezer to chill for at least ten minutes.
Place heavy cream and sugar in chilled bowl and whisk until stiff peaks hold.

A few notes:

To shortcut the prep time, I used ready-made brownies (crumbled) and ready-made caramel sauce.
The Pavlova can be made three days in advance and stored in a dry and cool place.
If Snickers is not your thing, any candy bar will do, or crumbled cookies will work just as well.
Click here to view the 6-second how-to video on Vine for assembling this Pavlova.

Cakes

35 comments »

35 Responses to “Snickers and Brownie Pavlova”

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Averie @ Averie Cooks — February 28, 2013 @ 8:30 am

All those Snickers are just begging to be devoured! It’s one of my fave non-PB candy bars :) Beautiful image, as always!

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Anastasia — February 28, 2013 @ 9:40 am

I’ve never done Pavlova before. It looks amazing! Love your pictures!

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Caroline @ chocolate & carrots — February 28, 2013 @ 11:25 am

I remember seeing that video on vine! :D Looks so yummy! I’ve never had a pavlova before. Mmm!

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Katrina @ Warm Vanilla Sugar — February 28, 2013 @ 11:25 am

I’ve never made pavlova and totally appreciate your effort to make it the most awesome pavlova in town!! Yum!

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Naomi A — February 28, 2013 @ 12:44 pm

I am utterly fascinated by pavlovas! I see one in my near future!

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marla — February 28, 2013 @ 1:13 pm

Nice update to the pavlova! Great topping :)

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Amy — February 28, 2013 @ 1:35 pm

You are one dangerous woman. Whoa.

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Nancy P.@thebittersideofsweet — February 28, 2013 @ 2:34 pm

I have never tried a pavlova before but I could totally jump on board with this!

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Regan Martin — February 28, 2013 @ 6:47 pm

Before you explained, I immediately put a different spin on ‘carnified’……short for carnivore, and meaning you took a fluffy/girly/lovely/oh-so-pretty dessert into a manly/aggressive/snarling/sink-your-teeth-into kind of dessert! LOL

I kindof like both descriptions! :o)

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Laura (Tutti Dolci) — February 28, 2013 @ 7:21 pm

Now this is a pavlova to love! Somehow I don’t think I’d miss the berries…

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Kiran @ KiranTarun.com — February 28, 2013 @ 11:30 pm

Oh my lordy. I am out of words. Just speechless.

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Brandon @ Kitchen Konfidence — March 1, 2013 @ 1:02 am

This looks so beautiful! I absolutely love pavlovas.

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Amanda @ Once Upon a Recipe — March 1, 2013 @ 5:22 am

Holy $%&# balls, that looks incredible! (sorry, I had to say it)

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Lora — March 1, 2013 @ 4:30 pm

This is amazing…

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Emily {Pink Tiger in the Kitchen} — March 1, 2013 @ 4:35 pm

Oh.my.geez! This looks amazing and delicious and incredible. YUM!

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Gaby — March 1, 2013 @ 4:39 pm

WANT!

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bridget {bake at 350} — March 1, 2013 @ 4:53 pm

carni-fied! I love it! This is just gorgeous, Naomi!!!

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18

Maria — March 1, 2013 @ 7:31 pm

SO creative! Love this dessert!

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Sommer@ASpicyPerspective — March 1, 2013 @ 10:51 pm

Just Awesome. My Hubby won’t eat traditional pavlova, but I bet he’d love this!

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Diane {Created by Diane} — March 2, 2013 @ 11:16 pm

this looks wonderful!
Lovin you new blog look :)

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Kevin (Closet Cooking) — March 3, 2013 @ 12:03 am

I should not have looked at this before eating dinner; now I just want this instead!

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Ela — March 3, 2013 @ 6:03 am

Wow, wow, wow! I almost licked my screen. After seeing this, it gave me plenty of ideas in making this with so many different variations, thanks!

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wedding cupcakes — March 3, 2013 @ 1:15 pm

I need to to thank you for this wonderful read!! I definitely loved every bit of it.
I have got you bookmarked to check out new stuff you post…

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Marian (Sweetopia) — March 3, 2013 @ 2:28 pm

Oh wow! Looks AMAZING!

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25

Jenny Flake — March 3, 2013 @ 2:37 pm

This is amazing Naomi!!

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Kara@ButterHeartsSugar — March 3, 2013 @ 10:53 pm

This is one kick ass looking dessert. I love pavlovas and this topping combination is probably the best ever!

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27

Jen @ Savory Simple — March 4, 2013 @ 1:51 pm

This looks incredible! And your site is looking gorgeous, I’m happy I can finally subscribe to new updates!

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Laura (Blogging Over Thyme) — March 4, 2013 @ 2:50 pm

Just stopped over again and noticed the new web design (I love Purr!) and absolutely love it! :) Excited to check out all the new features.

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Sally — March 5, 2013 @ 8:14 pm

love the new look :)

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Amanda — March 11, 2013 @ 1:08 pm

Stunning recipe!

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Katina — March 30, 2013 @ 9:44 pm

Wow the presentation is amazing! If you don’t mind me asking where did you get the cake stand? Thanks Katina

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uk lender — April 27, 2013 @ 1:52 am

I constantly emailed this blog post page to all my contacts, as if like
to read it next my contacts will too.

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pretty green parka — April 30, 2013 @ 3:28 am

Nice post. I learn something totally new and challenging on sites
I stumbleupon every day. It’s always interesting to read content from other authors and practice something from other sites.

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solar collectors — May 9, 2013 @ 1:48 am

Thank you for sharing your info. I truly appreciate your efforts and I am waiting for your next post thanks once again.

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Melesina Fonua — May 22, 2013 @ 4:14 am

Australians live and breathe pavloas! And OMG we would proudly call you Australian if you brought this dessert over! Definitely on my to do list!
Thank you!

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Snickers and Brownie Pavlova