Aunt Petunia’s Floating Spanische Windtorte | Harry Potter Inspired Recipes

What’s Up, Hungry Muggles

It’s the final day of my annual Harry Potter themed week here on the blog, and I’ve decided it’s time to tackle one of the most iconic foods seen in the Harry Potter movies – and perhaps all of cinema: Aunt Petunia’s floating pudding.

In the Chamber of Secrets, Harry is visited by Dobby the House Elf who is hell-bent on preventing Harry from returning to Hogwarts. Dobby even goes as far as to sneak into the Dursley’s house and sabotage Uncle Vernon’s dinner with his boss – mainly by enchanting Aunt Petunia’s pudding so that it floated across the room and dropped directly on Vernon’s boss’s wife’s head.

I vividly remember going to the theaters to see each Harry Potter movie (some of them multiple times, if my parents would allow me) – and this pudding scene in particular has stuck with me ever since. I even begged my mom to make it for me, but back in 2002 the internet wasn’t good enough – I think we still had dial-up at that time – and search engines weren’t optimized for finding “what the heck is that flying dessert in the second Harry Potter movie” which is probably exactly what I tried to search for back in those early days on the interwebs.

Decades later, I’ve decided it’s finally time to satiate my inner child and make Aunt Petunia’s floating dessert for myself.

What the heck is that flying dessert in the second Harry Potter movie?

After some research and comparing others’ recipes on what they interpret this dessert to be, I finally stumbled upon a recipe that I knew was a perfect match, especially for someone like Aunt Petunia who would have done anything to impress the boss’s wife.

In the books, the dessert is simply described as “a masterpiece of a pudding, a mountain of cream and sugared violets” but in the movie, the dessert comes across as much more impressive. In reality, the floating pudding was most likely a Spanische Windtorte.

Spanische Windtortes are known for their complexity and delicate nature. I referred back to the one good, authentic recipe I could find for a Spanische Windtorte, which also happens to be from one of the most trusted British bakers: Mary Berry herself!

If you attempt to make this dessert yourself, know going in that the process isn’t difficult – but rather the patience and time required prior to assembly is what makes this recipe complex.

Here’s What You Need

• Egg whites: Essential for creating the meringue shells and base; they absolutely need to be FRESH and not from a box (pre-separated whites will NOT work in this recipe).
• Sugar: Adds sweetness and stabilizes the meringue.
• Cream of tartar: Helps to stabilize and strengthen the egg whites.
• Vanilla extract: Adds a subtle flavor to the meringue.
• Powdered sugar: Used in the buttercream filling for sweetness and texture.
• Whole milk: Helps achieve the right consistency for the buttercream.
• Salted butter: Adds a rich flavor and creamy texture to the buttercream.
• Vegetable shortening: Helps to stabilize the buttercream and gives it structure.
• Mint green food coloring gel: Used to color the green icing.
• Purple/violet food coloring: Used to color the purple icing.
• Purple fondant: Used to create the fondant flowers – I used a store bought variety of fondants rather than make it myself for such a small batch.
• Yellow fondant: Used for the centers of the fondant flowers.
• Glace cherries: cherries that have been preserved in a sugar syrup.

TIP: Don’t use maraschino cherries. Glace cherries are made by soaking fresh cherries in a concentrated sugar solution until the fruit becomes saturated with sugar, then draining and drying them. This process gives glace cherries their characteristic glossy, bright red appearance and a sweet, slightly chewy texture. They are often used in baking and decorating desserts, adding color and sweetness to cakes, puddings, and pastries – plus they don’t bleed red coloring onto the icing!

Let’s Make Some Magic!

Alright Hungry Muggles, let’s start with those cute little fondant flowers. You can do this up to a week ahead and let them dry. Just press a dab of yellow fondant into the center of your flower mold, then fill the petals with purple fondant. Repeat until you have enough flowers. I made about 50, just to be safe. It’s better to have extras in case some break.

Prepping for the Meringue

Time to get serious about our meringue! Preheat your oven to 300°F and let it warm up for an hour. While the oven is preheating, bring all your meringue ingredients to room temperature. A little tip: leave your eggs on top of the oven as it heats up to get them nice and warm.

Line two baking sheets with parchment paper. Trace two 8-inch circles on one sheet and a 10-inch and an 8-inch circle on the other. Make sure the traced side is facing down so it doesn’t touch the meringue. Clean all your equipment thoroughly because any residue could ruin your meringue.

Making the Meringue Shells in Two Batches

Let’s dive into making those meringue shells. We’re doing this in two batches to avoid overfilling your mixer. Start with the ingredients for the two 8-inch shells. Make sure your egg whites are at room temperature—fresh eggs work best.

Pop the egg whites into your stand mixer bowl and add the cream of tartar. Whip on high speed until you see stiff peaks forming, which should take about 2-3 minutes. Then, reduce the speed to medium-low and gradually add the sugar, one tablespoon at a time. Make sure it dissolves before adding more. This will take about 5-10 minutes. Once all the sugar is in, crank up the speed to high again until you get those stiff peaks, another 3-5 minutes.

Now, spread three overlapping sheets of plastic wrap on a clean surface. Spoon half the meringue into the center, twist the edges to enclose it, and snip off one end. Place the snipped end into a piping bag fitted with a French star tip. Pipe small dabs of meringue into the corners of your baking sheets to hold the parchment in place. Then, pipe the meringue in circles, working from the outside in, staying within the traced lines.

Put the meringues on the middle rack of your preheated oven. Quickly close the door to keep the heat in and reduce the heat to 250°F. Bake for one hour, then lower the temperature to 220°F and bake for another 30 minutes. Turn off the oven and let the meringues cool completely inside without opening the door. This could take 4-8 hours. Patience, my friends, is key here!

Repeat these steps for the second set of meringue shells. This batch will make one 10-inch shell and one 8-inch shell. Once they’re cooled, cover them with plastic wrap. The meringue shells will last at room temperature for 24 hours or refrigerated for 48 hours.

Making the Buttercream in Batches

Next up, buttercream! In your stand mixer with the whipping attachment, beat together 1/2 cup butter and 1/2 cup shortening until they’re light and fluffy. Gradually add 6-7 cups powdered sugar, one cup at a time, until the mixture is crumbly. If it smooths out too much, add more powdered sugar until the crumbles are pea-sized or smaller.

Scrape down the sides and add milk, one tablespoon at a time, until you get the right frosting consistency. Add the vanilla extract and green food coloring. Spread out three overlapping sheets of plastic wrap, scoop all the green icing into the center, and twist the ends closed. Leave it at room temperature.

Make another batch of icing with purple food coloring following the same steps. I found that three batches of each color were perfect for covering the meringue shells.

Assembling the Floating Pudding

Let’s put it all together! Using the French star tip, pipe a few dabs of green icing onto the serving platter to secure the largest 10-inch meringue shell. Pipe green icing in an 8-9 inch circle in the center and fill it in. Place one of the 8-inch meringue shells on top.

Repeat the icing process on the second shell with purple icing. Make an 8-9 inch circle so the purple shows around the edges. A swirl motion works best to match the look from the movie.

Place the next meringue shell on the purple icing. Repeat the swirling icing circle around the edge and fill the center with green buttercream.

Add the final meringue shell on top of the green icing. Pipe purple icing in swirls around the top – there should be 12 swirls to match the movie. Decorate the base of the pie with alternating swirls of green and purple icing. Use the Wilton 2D tip to pipe small florets of alternating colors on the opposite color of frosting.

Finish by decorating the cake with glace cherries and fondant flowers. I referred to an image from the movie to get it just right. Chill the ‘pudding’ for at least one hour before serving to set the buttercream.

Common Meringue Issues and Troubleshooting Tips

Making meringue can be a bit tricky, especially if you’re new to baking. Here are some common issues beginners face and how to troubleshoot them for the best success:

Meringue Won’t Reach Stiff Peaks

Problem: Your meringue stays runny or reaches soft peaks but won’t stiffen.

Solution:

• Clean Equipment: Ensure all mixing bowls and utensils are completely clean and free of grease or oil. Even a small amount of fat can prevent egg whites from whipping properly.
• Fresh Eggs: Use fresh eggs, as older egg whites are more liquid and less stable.
• Cream of Tartar: Don’t skip the cream of tartar. It helps stabilize the egg whites.
• Gradual Sugar Addition: Add the sugar slowly, one tablespoon at a time, allowing it to dissolve fully before adding more.

Meringue Weeping or Leaking

Problem: Liquid seeps out of the meringue, creating a weepy texture.

Solution:

• Proper Sugar Dissolution: Make sure the sugar is fully dissolved before baking. Undissolved sugar can cause weeping.
• Cornstarch Addition: Consider adding a small amount of cornstarch to the sugar, which can help absorb excess moisture.
• Avoid Overbaking: Overbaking can cause the meringue to weep. Stick to the recommended baking times and temperatures.

Meringue Cracks

Problem: The meringue develops cracks during or after baking.

Solution:

• Slow Cooling: Let the meringue cool in the oven with the door closed to prevent sudden temperature changes.
• Low Temperature: Bake the meringue at a low temperature to avoid rapid expansion and contraction.
• Humidity: High humidity can cause cracking. Try to bake meringue on a dry day or in a controlled environment.

Meringue Collapses

Problem: The meringue deflates after removing it from the oven.

Solution:

• Stable Peaks: Make sure you whip the egg whites to stiff peaks before adding sugar. Soft peaks are less stable and more likely to collapse.
• Baking Time: Ensure the meringue is fully baked and dried out. An underbaked meringue will collapse as it cools.
• Gentle Handling: Handle the meringue gently when transferring it from the mixer to the baking sheet and avoid overworking it.

Grainy Meringue

Problem: The meringue has a gritty texture.

Solution:

• Slow Sugar Addition: Add the sugar gradually, allowing it to dissolve completely between additions.
• Finer Sugar: Use superfine sugar or grind regular granulated sugar to a finer texture in a food processor.

Final Tips for Perfect Meringue

• Room Temperature Eggs: Always use room temperature egg whites for better volume and stability.
• Avoid Yolk Contamination: Even a tiny bit of yolk can prevent egg whites from whipping properly. Separate the eggs carefully.
• Patience: Meringue requires time and patience. Rushing the process can lead to issues. Follow the steps methodically for the best results.

Can I make the meringue shells ahead of time?

Yes, you can make the meringue shells up to 24 hours in advance. Store them at room temperature, lightly covered with plastic wrap, or in the refrigerator for up to 48 hours.

What can I use if I don’t have cream of tartar?

Lemon juice or white vinegar can be used as a substitute for cream of tartar. Use 1 teaspoon of lemon juice or vinegar for every 1/2 teaspoon of cream of tartar.

How do I know if my meringue is done baking?

The meringue should be crisp on the outside and slightly chewy in the center. It should easily lift off the parchment paper. If it’s sticky or seems undercooked, leave it in the oven with the door closed until it cools completely.

What if my meringue cracks?

Cracking can happen if the meringue cools too quickly. To avoid this, let the meringue cool in the oven with the door closed for several hours. If cracks still occur, you can disguise them with buttercream and decorations.

Can I use food coloring other than green and purple?

Absolutely! Feel free to use any colors you like to match your theme or preference.

What if I don’t have a flower mold for the fondant?

You can shape the flowers by hand or use small cookie cutters to create the petals and centers. Be creative with the tools you have on hand.

Is there a substitute for glace cherries?

Candied cherries can be used as a substitute. Just make sure to drain them well if they are in syrup. I don’t recommend maraschino cherries because they will quickly bleed and stain the icing if not dried properly.

Can I make the buttercream ahead of time?

Yes, you can make buttercream in advance. Store it in an airtight container at room temperature for up to 24 hours or refrigerate for up to a week. Before using, bring it to room temperature and re-whip if necessary.

Why is my meringue not glossy?

If your meringue isn’t glossy, it might be because the sugar wasn’t fully dissolved. Make sure to add the sugar slowly and give it enough time to dissolve completely.

How should I store the assembled floating pudding?

Once assembled, the floating pudding should be kept in the refrigerator until ready to serve. Cover it lightly with plastic wrap to protect it from any refrigerator odors. It can be made up to 24 hours prior to serving – but I recommend serving it fresh!

So there you have it, Hungry Muggles! Aunt Petunia’s floating pudding is has been on my baking bucket list since 2002 – and over two decades later, I finally got to bring it to life. It might take a bit of patience, but trust me, the end result is worth it.

Whether you’re hosting a Harry Potter-themed party or just want to impress your friends with some magical baking skills, this recipe is sure to leave everyone spellbound – I know I can’t take my eyes off of it! Just keep an eye out for any mischievous house elves who might be lurking nearby. Happy baking, and may your kitchens be filled with the magic of Hogwarts!

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