Pumpkin Spice Pavlova-tini Recipe
Tito’s Vodka, Hazelnut Liquor, Pumpkin spice, bitters
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pavlova Base
Pumpkin Spice Mixture
Garnish
Method
Pavlova Preparation
- 1
Preheat the Oven
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter on the parchment as a guide.
- 2
- 3
Add Sugar Gradually
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip on high speed until the mixture is glossy and forms stiff peaks.
- 4
Incorporate Dry Ingredients
Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
- 5
Shape the Pavlova
Spoon the meringue mixture onto the prepared parchment paper, using the circle as a guide. Create a slight indent in the center to hold the filling.
- 6
Bake
Bake in the preheated oven for about 1 hour or until the pavlova is dry to the touch and can easily be lifted off the parchment paper. Turn off the oven and let it cool inside with the door ajar.
Pumpkin Spice Mixture Preparation
- 7
Combine Ingredients
In a mixing bowl, combine the pumpkin puree, pumpkin pie spice, Tito’s vodka, hazelnut liqueur, and bitters. Stir until well mixed and smooth.
Assembly and Garnish
- 8
Prepare to Serve
Once the pavlova is cooled, carefully transfer it to a serving plate. Spoon the pumpkin spice mixture into the center of the pavlova.
- 9
Add Whipped Cream
Top with whipped cream, sprinkling pumpkin seeds and a dusting of pumpkin pie spice on top for garnish.
- 10
Serve
Slice and serve the Pumpkin Spice Pavlova-Tini immediately, enjoying the flavors of fall in a delightful dessert cocktail.
