This Pumpkin Pavlova is a sweet treat that features a crispy shell with a soft, marshmallow-like center. Topped with creamy pumpkin filling, it’s both pretty and tasty!
Who can resist a dessert that looks like a work of art? I love serving it at gatherings, and it always gets a “wow!” Let’s be real, it’s perfect for fall celebrations! 🍂
Key Ingredients & Substitutions
Egg Whites: They are crucial for the meringue’s structure. Make sure they’re at room temperature for better volume. If you’re vegan, try aquafaba (the liquid from canned chickpeas) as a substitute; use about 3 tablespoons to replace one egg white.
Caster Sugar: This sugar dissolves easily, giving the meringue a smooth texture. If you can’t find it, you can make your own by blending granulated sugar in a blender until fine.
Pumpkin Puree: You can use either canned or homemade pumpkin puree. If fresh, cook and blend your pumpkin until smooth. Butternut squash also works well if you prefer a different flavor.
Spices: Ground cinnamon, nutmeg, ginger, and cloves bring great warmth to the dish. Feel free to adjust the spices or skip any that you don’t have. A pinch of pumpkin pie spice is a great all-in-one alternative!
How Do I Make a Light and Airy Meringue?
The key to a perfect meringue is beating the egg whites just right. Start with clean equipment; any grease can prevent the egg whites from whipping well. Here’s how to get it right:
- Beat the egg whites on medium speed until soft peaks form, then gradually add sugar.
- Make sure to mix on high after adding sugar until stiff peaks form; this may take a few minutes.
- When folding in vinegar, cornstarch, and vanilla, do it gently to maintain that fluffy texture.
- Cool the meringue completely inside the oven after baking; this helps prevent cracks.
With these insights, you’re all set to make a fabulous Pumpkin Pavlova! Enjoy the process and the delicious results!
Pumpkin Pavlova
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites
- 1 cup (200 g) caster sugar (superfine sugar)
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch (cornflour)
- 1/2 tsp vanilla extract (optional)
For the Pumpkin Topping:
- 1 cup (240 ml) heavy cream (whipping cream)
- 1/2 cup pumpkin puree (canned or fresh)
- 2 tbsp powdered sugar (icing sugar)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice (optional)
For Garnish:
- Pumpkin seeds (pepitas)
- Grated dark chocolate or chocolate shavings
- Optional: drizzle of chocolate syrup or melted bittersweet chocolate
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and 1 hour and 15 minutes of baking time. After that, the meringue needs to cool completely, ideally overnight. You’ll also need about 10 minutes to prepare the toppings. So total, it’s about a few hours when you factor in cooling, but most of it is hands-off time!
Step-by-Step Instructions:
1. Prepare the Meringue Base:
Start by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until soft peaks form. Gradually add the caster sugar one tablespoon at a time, beating well after each addition. Keep mixing until the mixture is glossy and stiff peaks form. Add the white vinegar (or lemon juice), cornstarch, and vanilla extract (if using), and gently fold to combine without deflating the mixture.
2. Shape and Bake the Meringue:
Spoon the meringue onto your prepared baking sheet, shaping it into a round disc with slightly higher edges to hold the topping. Bake for about 1 hour and 15 minutes until the meringue is dry to the touch and pale cream in color. Once done, turn off the oven and leave the meringue inside to cool completely, preferably overnight. This will help it maintain the right texture.
3. Prepare the Pumpkin Cream Topping:
In a new mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Then, gently fold in the pumpkin puree and your chosen spices until everything is well combined and fluffy.
4. Assemble the Pavlova:
Once the meringue is fully cooled, place it on a serving plate. Spread or pipe the whipped cream pumpkin mixture over the top. Sprinkle the pumpkin seeds evenly and add any grated dark chocolate or shavings you like. If you have chocolate syrup or melted chocolate, drizzle some on top for an extra touch!
5. Serve Immediately:
Enjoy your beautiful Pumpkin Pavlova shortly after assembling to experience the delightful contrast between the crispy meringue and creamy pumpkin topping. Perfect for fall gatherings!
Enjoy your elegant and festive Pumpkin Pavlova!
Can I Make the Meringue Ahead of Time?
Yes, you can! The meringue can be baked a day in advance. Just store it in an airtight container at room temperature to keep it crisp until you’re ready to assemble the pavlova.
What if My Meringue Cracks?
Cracks can happen, especially if the meringue cools too quickly. Don’t worry, it’ll still taste great! You can cover cracks with the pumpkin topping or let them add character to your dessert.
How Long Can I Store Leftovers?
If there are any leftovers, store them in an airtight container in the fridge for up to 2 days. However, keep in mind that the meringue may lose its crispness over time.
Can I Substitute the Heavy Cream?
Absolutely! You can use a dairy-free whipped topping or coconut cream for a lighter option. Just make sure whichever substitute you choose can be whipped to a similar consistency.
