Poltergeist Pavlovas Halloween Treat

Featured in: Fall Baking

Poltergeist Pavlovas bring a whimsical touch to any occasion with their ghostly shapes and melt-in-your-mouth texture. Each mini pavlova features a crisp meringue shell and marshmallow-soft center, decorated with chocolate chip eyes or edible gel expressions. Topped generously with lightly sweetened whipped cream and fresh berries, they blend spooky charm with fruity brightness. Enjoy crafting these British-inspired treats for Halloween or playful parties—they’re gluten-free, vegetarian, and can be prepared ahead. Pair with Moscato d’Asti for a festive finish.

Updated on Wed, 01 Oct 2025 09:47:00 GMT
Ghostly Poltergeist Pavlovas: Crisp meringue ghosts with soft cream, topped with juicy berries. Save to Pinterest
Ghostly Poltergeist Pavlovas: Crisp meringue ghosts with soft cream, topped with juicy berries. | yummywithmia.com

These playful Poltergeist Pavlovas bring magic to Halloween and any celebration where you want a dessert that is both charming and delicious. Feather-light meringues become adorable ghosts with marshmallow-soft centers, topped in pillowy whipped cream and vibrant berries. Each pavlova adds a mischievous bite to your table and never fails to make guests smile.

The first time I served these was at a neighborhood trick-or-treat night. The little ghost faces disappeared from the platter in minutes and neighbors asked for the recipe ever since. Shaping them with my daughter became part of our Halloween tradition.

Ingredients

  • Egg whites at room temperature: They whip up higher for the best meringue texture. Look for fresh eggs with firm whites.
  • Superfine sugar: Dissolves quickly so you get a glossy finish. You can pulse regular sugar for a fine texture if needed.
  • Cream of tartar: Helps stabilize the meringue so it holds shape. Check freshness for best results.
  • Cornstarch: Gives the pavlovas their signature marshmallow center. Use high-quality, lump-free cornstarch.
  • Pure vanilla extract: Adds warmth and depth. Choose real extract over imitation.
  • Heavy whipping cream: Cold cream whips into soft peaks for topping. Look for cream with higher fat content for richer flavor.
  • Powdered sugar: Sweetens the cream and gives it a silky finish. Sift to avoid lumps.
  • Mixed fresh berries: Use a mix for color and flavor. Choose ripe, firm berries that are bright in color.
  • Mini chocolate chips or edible black gel: For creating ghost faces. Chocolate chips add a playful bite.

Instructions

Preheat and Prep:
Heat your oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper to keep the meringues from sticking and to make clean-up easier.
Whip the Meringue Base:
In a spotless mixing bowl free from grease, add the room-temperature egg whites and cream of tartar. Beat with a mixer on medium speed until the whites turn foamy and you see soft peaks that droop gently.
Gradually Sweeten and Build Texture:
With the mixer running on medium-high, sprinkle in superfine sugar one tablespoon at a time. This slow addition is critical to prevent the meringue from collapsing. Beat for 5 to 7 minutes until peaks are stiff and glossy and the mixture looks silky without any grittiness.
Add Stabilizers and Flavor:
Gently fold in the vanilla extract and sifted cornstarch with a spatula. Take care not to deflate the meringue so you keep maximum volume.
Shape the Ghosts:
Using a spoon or piping bag, place 8 generous mounds of meringue on the baking sheet. Shape each into a tall ghost with a little swirl at the top. Have fun giving each one unique height and curl.
Create Faces:
Using mini chocolate chips or edible gel, press or pipe on eyes and round mouths to give each ghost a personality. Space them so faces do not blend while baking.
Bake and Cool:
Bake for 1 hour and 15 minutes until the pavlovas feel dry on the outside but are not browned. Turn off the oven and crack the door open. Let the pavlovas cool completely in the oven for stress-free lifting and perfect texture.
Whip the Topping:
Pour cold whipping cream into a chilled bowl. Add powdered sugar and vanilla. Use a mixer to whip into soft peaks that flow gently but still hold their shape.
Plate and Serve:
Gently peel each pavlova ghost off the parchment paper. Top with a swirl of whipped cream and a colorful spoonful of fresh berries on each just before serving.
Homemade Poltergeist Pavlovas, airy and spooky, ready for a Halloween party dessert table. Save to Pinterest
Homemade Poltergeist Pavlovas, airy and spooky, ready for a Halloween party dessert table. | yummywithmia.com

Whipping the egg whites slowly is my favorite step and always reminds me of my mother’s patience in the kitchen. We used to draw silly faces on the ghosts and giggle over which ones looked the most mischievous.

Storage Tips

Store finished meringues in an airtight container at room temperature for up to one day. If you want to keep them longer, make without the whipped cream and berries then add toppings fresh just before serving. Humidity is the enemy so keep the pavlovas dry and cool for maximum crispness on the outside.

Ingredient Substitutions

You can swap powdered sugar for superfine sugar by blitzing regular sugar in a blender. If you have guests avoiding dairy, use coconut whipped cream for the topping. Try freeze-dried berries in winter for extra crunch or passion fruit for a zesty twist.

Serving Suggestions

These pavlovas shine on a Halloween dessert table surrounded by dark chocolate or fig compote. For an adult treat, pair them with Moscato d’Asti or chilled prosecco. Add extra ghost faces and let guests decorate their own for interactive fun.

Close-up of delicious Poltergeist Pavlovas — imagine biting into those melt-in-your-mouth ghosts! Save to Pinterest
Close-up of delicious Poltergeist Pavlovas — imagine biting into those melt-in-your-mouth ghosts! | yummywithmia.com

Poltergeist Pavlovas bring joyful spirit to any gathering and always spark laughter. Each whimsical ghost is a sweet bite: light, charming, and truly unforgettable.

Common Recipe Questions

How do you achieve ghost shapes for pavlovas?

Pipe or spoon meringue into tall swirls, then add chocolate chips or black gel for facial features to create ghostly shapes.

Can pavlovas be made ahead of time?

Yes, prepare the meringues a day in advance and store them in an airtight container at room temperature until serving.

What toppings work best for these pavlovas?

Top with whipped cream and mixed fresh berries. For variety, use passion fruit, mango, or playful edible gel designs.

Are these pavlovas suitable for gluten-free diets?

Absolutely—they're gluten-free and vegetarian. Ensure toppings like chocolate chips are checked for allergens if store-bought.

How do you know when meringues are properly baked?

Meringues are ready when they're dry to the touch and lift easily from the parchment. Cool in a cracked oven for best texture.

What tools make preparation easier?

An electric mixer, piping bag, and parchment-lined baking sheet help create flawless meringue texture and ghostly shapes.

Poltergeist Pavlovas Halloween Treat

Airy ghost-shaped pavlovas topped with whipped cream and berries—perfect for playful gatherings and parties.

Prep Time
25 minutes
Cooking Duration
75 minutes
Overall Time
100 minutes
Created by Mia

Recipe Type Fall Baking

Skill Level Medium

Culinary Origin British

Total Output 8 Portion Size

Dietary Preferences Vegetarian-Friendly, Gluten-Free

What You'll Need

Meringue

01 4 large egg whites, at room temperature
02 1 cup superfine sugar
03 1/2 teaspoon cream of tartar
04 1 teaspoon cornstarch
05 1/2 teaspoon pure vanilla extract

Topping

01 1 cup heavy whipping cream, cold
02 2 tablespoons powdered sugar
03 1/2 teaspoon vanilla extract
04 1 cup mixed fresh berries such as raspberries, blueberries, or strawberries
05 16 mini chocolate chips or edible black gel for decorating eyes and mouths

Steps to Follow

Step 01

Prepare Baking Sheet: Preheat oven to 225°F and line a baking sheet with parchment paper.

Step 02

Whip Egg Whites: In a clean, grease-free mixing bowl, beat egg whites with cream of tartar until soft peaks develop.

Step 03

Incorporate Sugar: Gradually add superfine sugar, spoonful by spoonful, beating until stiff, glossy peaks form and mixture is smooth. Continue by beating in cornstarch and vanilla extract.

Step 04

Form Ghost Meringues: Pipe or spoon 8 mounds of meringue onto the prepared baking sheet, shaping each into a tall ghost-like figure with a swirling tip.

Step 05

Add Eyes and Mouths: Decorate each meringue with mini chocolate chips or pipe black edible gel to create ghost eyes and mouths.

Step 06

Bake and Cool: Bake for 1 hour and 15 minutes, until the exterior is dry and meringues lift easily from paper. Turn off oven, crack door, and allow meringues to cool completely inside.

Step 07

Prepare Whipped Cream: Whip cold cream with powdered sugar and vanilla extract until soft peaks form.

Step 08

Assemble: Just before serving, gently top each ghostly meringue with a dollop of whipped cream and spoonfuls of fresh berries.

Tools Required

  • Electric mixer or stand mixer
  • Mixing bowls
  • Piping bag
  • Spatula
  • Baking sheet
  • Parchment paper

Allergy Warnings

Please review individual ingredients for potential allergens and reach out to a healthcare professional if unsure.
  • Contains eggs and dairy.
  • Verify chocolate chips and any store-bought toppings for potential allergens.

Nutritional Info (per serving)

These details are for reference only and shouldn't replace professional medical consultation.
  • Calories Count: 140
  • Fats: 5 grams
  • Carbohydrates: 23 grams
  • Proteins: 2 grams