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.

  1. 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.
  2. 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.
  3. 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

  1. Place beaters and bowl in freezer to chill for at least ten minutes.
  2. 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.
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47 Responses to “Snickers and Brownie Pavlova”

  1. #
    1
    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!

    Reply

  2. #
    2
    Anastasia — February 28, 2013 @ 9:40 am

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

    Reply

  3. #
    3
    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!

    Reply

  4. #
    4
    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!

    Reply

  5. #
    5
    Naomi A — February 28, 2013 @ 12:44 pm

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

    Reply

  6. #
    6
    marla — February 28, 2013 @ 1:13 pm

    Nice update to the pavlova! Great topping :)

    Reply

  7. #
    7
    Amy — February 28, 2013 @ 1:35 pm

    You are one dangerous woman. Whoa.

    Reply

  8. #
    8
    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!

    Reply

  9. #
    9
    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)

    Reply

  10. #
    10
    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…

    Reply

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

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

    Reply

  12. #
    12
    Brandon @ Kitchen Konfidence — March 1, 2013 @ 1:02 am

    This looks so beautiful! I absolutely love pavlovas.

    Reply

  13. #
    13
    Amanda @ Once Upon a Recipe — March 1, 2013 @ 5:22 am

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

    Reply

  14. #
    14
    Lora — March 1, 2013 @ 4:30 pm

    This is amazing…

    Reply

  15. #
    15
    Emily {Pink Tiger in the Kitchen} — March 1, 2013 @ 4:35 pm

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

    Reply

  16. #
    16
    Gaby — March 1, 2013 @ 4:39 pm

    WANT!

    Reply

  17. #
    17
    bridget {bake at 350} — March 1, 2013 @ 4:53 pm

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

    Reply

  18. #
    18
    Maria — March 1, 2013 @ 7:31 pm

    SO creative! Love this dessert!

    Reply

  19. #
    19
    Sommer@ASpicyPerspective — March 1, 2013 @ 10:51 pm

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

    Reply

  20. #
    20
    Diane {Created by Diane} — March 2, 2013 @ 11:16 pm

    this looks wonderful!
    Lovin you new blog look :)

    Reply

  21. #
    21
    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!

    Reply

  22. #
    22
    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!

    Reply

  23. #
    23
    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…

    Reply

  24. #
    24
    Marian (Sweetopia) — March 3, 2013 @ 2:28 pm

    Oh wow! Looks AMAZING!

    Reply

  25. #
    25
    Jenny Flake — March 3, 2013 @ 2:37 pm

    This is amazing Naomi!!

    Reply

  26. #
    26
    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!

    Reply

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    Amanda — March 11, 2013 @ 1:08 pm

    Stunning recipe!

    Reply

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