
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.

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.

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.