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