Introduction

This Autumn Pavlova with Apples, Maple Cream, and Salted Caramel is the perfect fall dessert to impress your guests. It features tender roasted apples perched atop a crisp meringue base, topped with luscious maple-infused whipped cream and drizzled with rich salted caramel. The combination of textures and warm flavors makes it a cozy treat for cooler days.

A white pavlova cake is shown resting on a wooden serving board with bark edges, set against a white marbled surface. The pavlova has a rough and cracked outer shell with a smooth and creamy inside. On top, there is a thick layer of whipped cream layered with slices of golden-brown cooked apples that look soft and juicy. The apple slices are sprinkled with small pieces of chopped nuts, likely pecans. A light drizzle of caramel sauce is spread over the top, adding a shiny and sticky texture. A white cloth is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium honeycrisp or fuji apples, core removed and cut into slices
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice
¼ cup light brown sugar
4 large egg whites
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon white vinegar
12 ounces heavy cream
¼ cup pure maple syrup
Pinch of salt
2 tablespoons salted caramel sauce
2 tablespoons chopped pecans

Instructions

Step 1: Preheat the oven to 350°F. Line a large roasting pan with foil and set aside.
Step 2: In a large bowl, mix together the melted butter, pumpkin pie spice, and brown sugar. Add the sliced apples and toss to coat evenly.
Step 3: Transfer the apples to the prepared roasting pan and roast for 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
Step 4: While the apples roast, prepare a large baking tray by lining it with parchment paper. Using a 6-inch cake pan, trace a circle onto the parchment and set aside.
Step 5: Once the apples are cool, lower oven temperature to 280°F for baking the pavlova.
Step 6: In a stand mixer, beat the egg whites on high speed until stiff peaks form. Gradually sift in half the confectioner’s sugar, mixing on low to combine.
Step 7: Add vanilla extract, cornstarch, vinegar, and remaining confectioner’s sugar; mix again on low until well combined.
Step 8: Spread the meringue onto the traced circle on the parchment paper. Make the edges thicker and create a slight dip in the center to hold the filling.
Step 9: Bake the pavlova for 75-90 minutes until the center and edges are firm to the touch. Remove from oven and let cool completely.
Step 10: To make the maple cream, whisk the heavy cream in a clean bowl on high speed until peaks form. Slowly drizzle in the maple syrup and add a pinch of salt, continuing to whisk until combined.
Step 11: Spread the maple cream over the cooled pavlova base. Spoon the roasted apples and any syrup over the cream.
Step 12: Drizzle with salted caramel sauce and sprinkle chopped pecans on top. Serve immediately for best texture and flavor.

Tips & Variations

Use firm apples like Honeycrisp or Fuji for the best texture after roasting.
For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
If you don’t have salted caramel sauce, drizzle good-quality caramel sauce and sprinkle a little sea salt on top.
Make the pavlova a day ahead but store it uncovered in a cool, dry place to keep the meringue crisp.

Storage

Store leftover pavlova components separately: keep the meringue base in an airtight container at room temperature for up to 2 days, and the maple cream and roasted apples in the refrigerator for up to 2 days. Assemble just before serving to maintain the crispness of the pavlova. Reheating is not recommended, as meringue will soften.

How to Serve

This image shows a round dessert with several layers on a wooden board. The bottom layer is a light, crispy, white meringue with cracked edges. On top of the meringue is a thick layer of creamy, smooth, off-white whipped cream spread evenly. The next layer features sliced cooked apples, golden brown with some red peel visible. The dessert is topped with a drizzle of caramel sauce that is glossy and rich brown, and small pieces of nuts, which look crunchy and light brown, are scattered on top. The background is a white marbled surface and a soft, light gray cloth is partly visible near the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of apple?

Yes, you can use other firm, sweet-tart apples like Gala or Pink Lady. Avoid softer varieties that may become mushy when roasted.

Why do I add vinegar and cornstarch to the meringue?

Vinegar helps stabilize the egg whites and improve volume, while cornstarch gives the pavlova a tender, marshmallow-like center and helps absorb any liquid from the topping.

Autumn Pavlova with Apples, Maple Cream, and Salted Caramel Recipe

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★★★★★

4.7 from 66 reviews

This Autumn Pavlova with Apples, Maple Cream, and Salted Caramel is a delightful fall dessert that combines roasted spiced apples with crisp meringue, rich maple-infused whipped cream, and indulgent salted caramel. The pavlova is baked to perfection with a slightly crisp exterior and a marshmallow-like center, topped with tender, cinnamon-spiced apples and a drizzle of caramel sauce, making it an elegant and seasonal treat perfect for gatherings or festive occasions.

Author: Lena
Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Roasted Apples

3 medium honeycrisp or fuji apples, core removed and sliced
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice
¼ cup light brown sugar

Meringue Pavlova

4 large egg whites
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon white vinegar

Maple Cream & Toppings

12 ounces heavy cream
¼ cup pure maple syrup
pinch of salt
2 tablespoons salted caramel sauce
2 tablespoons chopped pecans

Instructions

Preheat and prepare apples: Preheat the oven to 350°F. Line a large roasting pan with foil. In a large bowl, mix melted butter, pumpkin pie spice, and brown sugar. Add sliced apples and toss to coat evenly.
Roast apples: Transfer the coated apples to the prepared pan and roast for 30 minutes, stirring halfway through for even cooking. Remove from oven and allow apples to cool to room temperature.
Prepare pavlova base: Line a large baking tray with parchment paper. Using a 6-inch cake pan, trace a circle on the parchment paper, then set aside to use as a guide for shaping the meringue.
Adjust oven temperature: Lower the oven temperature to 280°F to bake the pavlova after roasting the apples.
Make meringue: Place egg whites in a stand mixer bowl and whisk on high speed until stiff peaks form. Gradually sift in half of the confectioner’s sugar and mix on low speed until combined. Add vanilla extract, cornstarch, and remaining sugar, mixing again on low until incorporated.
Shape pavlova: Spread the meringue onto the traced circle on parchment paper, making the outer edges thicker and creating a slight dip in the center like a bowl to hold toppings.
Bake pavlova: Bake at 280°F for 75-90 minutes until the pavlova is firm to the touch and set. Remove from oven and allow to cool completely.
Prepare maple cream: Using a clean bowl and whisk attachment, beat heavy cream on high until peaks form. Drizzle in maple syrup and add a pinch of salt, whisking gently to combine without deflating the cream.
Assemble dessert: Spread the maple cream evenly over the cooled pavlova. Spoon the cooled roasted apples with their syrup on top of the cream.
Finish and serve: Drizzle with salted caramel sauce and sprinkle chopped pecans over the top. Serve immediately for best texture and flavor.

Notes

Use fresh and crisp apples like Honeycrisp or Fuji for the best flavor and texture.
Ensure egg whites are at room temperature before beating to achieve maximum volume for the meringue.
Cool the pavlova completely before adding the cream to avoid melting the topping.
Salted caramel sauce can be homemade or store-bought for convenience.
This dessert is best served the day it is assembled to maintain pavlova crispness.
Be gentle when folding in sugar to preserve the airiness of the meringue.

Keywords: autumn pavlova, roasted apples, maple cream, salted caramel, fall dessert, meringue tart, pumpkin pie spice, holiday dessert