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 via Bakers Royale

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.

Snickers and Brownie Pavlova via Bakers Royale 210x260

this recipe

Snickers and Brownie Pavlova


  • 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



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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  1. Avatar for Naomi Robinson says

    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)

  2. Avatar for Naomi RobinsonEla says

    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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  4. Avatar for Naomi RobinsonKatina says

    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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    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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