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.”
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
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
Instructions
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.
Notes
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.
Averie @ Averie Cooks says
All those Snickers are just begging to be devoured! It’s one of my fave non-PB candy bars 🙂 Beautiful image, as always!
Anastasia says
I’ve never done Pavlova before. It looks amazing! Love your pictures!
Caroline @ chocolate & carrots says
I remember seeing that video on vine! 😀 Looks so yummy! I’ve never had a pavlova before. Mmm!
Katrina @ Warm Vanilla Sugar says
I’ve never made pavlova and totally appreciate your effort to make it the most awesome pavlova in town!! Yum!
Naomi A says
I am utterly fascinated by pavlovas! I see one in my near future!
marla says
Nice update to the pavlova! Great topping 🙂
Amy says
You are one dangerous woman. Whoa.
Nancy P.@thebittersideofsweet says
I have never tried a pavlova before but I could totally jump on board with this!
Regan Martin 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)
Laura (Tutti Dolci) says
Now this is a pavlova to love! Somehow I don’t think I’d miss the berries…
Kiran @ KiranTarun.com says
Oh my lordy. I am out of words. Just speechless.
Brandon @ Kitchen Konfidence says
This looks so beautiful! I absolutely love pavlovas.
Amanda @ Once Upon a Recipe says
Holy $%&# balls, that looks incredible! (sorry, I had to say it)
Emily {Pink Tiger in the Kitchen} says
Oh.my.geez! This looks amazing and delicious and incredible. YUM!
Gaby says
WANT!
bridget {bake at 350} says
carni-fied! I love it! This is just gorgeous, Naomi!!!
Maria says
SO creative! Love this dessert!
Sommer@ASpicyPerspective says
Just Awesome. My Hubby won’t eat traditional pavlova, but I bet he’d love this!
Lora says
This is amazing…
Diane {Created by Diane} says
this looks wonderful!
Lovin you new blog look 🙂
Kevin (Closet Cooking) says
I should not have looked at this before eating dinner; now I just want this instead!
Ela 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!
Marian (Sweetopia) says
Oh wow! Looks AMAZING!
Jenny Flake says
This is amazing Naomi!!
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I need to to thank you for this wonderful read!! I definitely loved every bit of it.
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Kara@ButterHeartsSugar says
This is one kick ass looking dessert. I love pavlovas and this topping combination is probably the best ever!
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love the new look 🙂
Amanda says
Stunning recipe!
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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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Melesina Fonua says
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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