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