Introduction

This Autumn Pavlova combines crisp roasted apples with silky maple cream and a drizzle of salted caramel for a perfect seasonal dessert. Light, crunchy meringue meets warm fall flavors in this show-stopping treat that’s sure to impress at any gathering.

A white round pavlova sits on a wooden board, topped with a thick layer of creamy white whipped cream that forms soft peaks around the edges. On top of the cream, there is a generous layer of sliced caramelized apples with a golden-brown color, glistening with syrup. The apples are arranged irregularly but cover most of the surface. The dessert is drizzled with rich caramel sauce, creating thin, shiny lines across the top and down the sides. The wooden board rests on a white marbled surface, and a white cloth is slightly visible 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 melted butter, pumpkin pie spice, and brown sugar. Add apple slices and toss to coat evenly.
Step 3: Transfer the apples to the prepared pan and roast for 30 minutes, stirring halfway through. Remove from oven and let cool to room temperature.
Step 4: While apples roast, line a large baking tray with parchment paper. Use a 6-inch cake pan to trace a circle on the parchment as a guide for the pavlova.
Step 5: Lower the oven temperature to 280°F to prepare for baking the pavlova.
Step 6: In a stand mixer, beat egg whites on high until stiff peaks form. Sift in half the confectioner’s sugar and mix on low just to combine.
Step 7: Add vanilla extract, cornstarch, and remaining confectioner’s sugar; mix again on low until smooth and glossy.
Step 8: Spread the meringue inside 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 at 280°F for 75-90 minutes until firm to the touch. Remove from oven and allow it to cool completely.
Step 10: To make maple cream, whisk heavy cream in a clean bowl on high speed until soft peaks form. Drizzle in maple syrup and add a pinch of salt; whisk until stiff peaks form.
Step 11: Spread the maple cream over the cooled pavlova base.
Step 12: Spoon the cooled roasted apples and their syrup over the cream layer.
Step 13: Drizzle with salted caramel sauce and sprinkle with chopped pecans.
Step 14: Serve immediately and enjoy the combination of textures and autumn flavors.

Tips & Variations

Use tart apple varieties like Granny Smith if you prefer a tangier contrast to the sweet cream and caramel.
For a nut-free option, omit pecans and substitute with toasted coconut flakes.
Make sure egg whites are at room temperature to achieve maximum volume when whipping the meringue.
When spreading the meringue, creating thicker edges helps keep the filling contained and adds a satisfying crunch.

Storage

Because pavlova is best enjoyed fresh, store leftovers separately. Keep roasted apples in an airtight container in the refrigerator for up to 3 days. Store maple cream covered in the fridge and re-whisk before use. The meringue base can be stored in an airtight container at room temperature for up to 2 days but will soften once topped. Assemble just before serving for best texture.

How to Serve

The image shows a dessert with three clear layers on a round wooden board against a white marbled background. The bottom layer is a light, crisp meringue with cracked edges, pale beige in color. On top is a thick, creamy layer of off-white whipped cream with soft peaks. The top layer consists of golden brown apple slices cooked and mixed with a shiny caramel sauce. The dessert is drizzled with more caramel sauce and sprinkled with small bits of nuts. A white cloth is softly draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova base ahead of time?

Yes, you can bake the meringue base a day in advance. Keep it in an airtight container at room temperature to prevent it from becoming sticky. Add toppings right before serving for the best texture.

What can I substitute for maple syrup in the cream?

If you don’t have maple syrup, honey or agave nectar can be used as alternatives. Keep in mind that they may alter the flavor slightly but will still provide the desired sweetness.

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

Print Recipe

★★★★★

4.5 from 81 reviews

This Autumn Pavlova with Apples, Maple Cream, and Salted Caramel is a stunning fall dessert featuring roasted honeycrisp or fuji apples atop a crispy, chewy meringue base. Topped with fluffy maple-flavored whipped cream, a drizzle of salted caramel sauce, and crunchy chopped pecans, this pavlova beautifully combines seasonal flavors and textures for the perfect festive treat.

Author: Maya
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Roasted Apples

3 medium honeycrisp or fuji apples, cored 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 and Toppings

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

Instructions

Prepare and Roast Apples: Preheat the oven to 350°F. Line a large roasting pan with foil. In a large bowl, combine melted butter, pumpkin pie spice, and brown sugar. Add the sliced apples and toss to coat evenly. Transfer apples to the roasting pan and roast for 30 minutes, stirring halfway through. Remove from oven and let apples cool to room temperature.
Prepare Baking Tray for Pavlova: Line a large baking tray with parchment paper. Use a 6-inch cake pan to trace a circle onto the parchment paper. This circle will guide the shape of the pavlova meringue.
Whip Egg Whites for Meringue: Preheat the oven to 280°F after apples are done. In a stand mixer bowl, beat egg whites on high speed with the whisk attachment until stiff peaks form. Gradually sift in half of the confectioner’s sugar and mix on low until combined. Add vanilla extract, cornstarch, and remaining sugar, mixing gently on low until well incorporated.
Shape and Bake Pavlova: Spread the whipped meringue onto the circle on parchment paper. Make the edges thicker and create a shallow dip in the center to form a bowl shape. Bake at 280°F for 75-90 minutes, until the pavlova is firm to the touch. Remove and cool completely.
Make Maple Cream: In a clean bowl, whisk heavy cream with a stand mixer on high until peaks form. Drizzle in maple syrup and add a pinch of salt, whisking briefly to combine.
Assemble Pavlova: Spread the maple cream generously over the cooled meringue base. Spoon the cooled roasted apples with their syrup over the cream. Drizzle the salted caramel sauce on top and sprinkle chopped pecans over the dessert.
Serve: Serve immediately to enjoy the contrast of textures and flavors at their best.

Notes

For best results, use fresh egg whites at room temperature to achieve maximum volume in the meringue.
The pavlova can be made a day ahead; store it in an airtight container. Assemble with cream and toppings just before serving to keep crispness.
If desired, substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves for the roasted apples.
Ensure the meringue is completely cool before adding cream to prevent it from melting.
Chopping pecans adds a crunchy texture contrast; toasted pecans can enhance the flavor further.

Keywords: pavlova, autumn dessert, roasted apples, maple cream, salted caramel, fall recipe, meringue dessert, pecans