Autumn Pavlova with Apples, Maple Cream, and Salted Caramel
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
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 tablespoon salted caramel sauce
  • 2 tablespoons chopped pecans
Instructions
  1. Preheat the oven to 350°F
  2. Line a large roasting pan with foil and set aside
  3. In a large bowl, mix together the melted butter, pie spice, and brown sugar
  4. Add the sliced apples to the bowl and toss to coat
  5. Transfer the apples to the prepared roasting pan and roast the apples for 30 minutes, stirring halfway through
  6. Once the apples have cooked, remove the pan from oven and allow the apples to cool to room temperature
  7. While the apples are baking, prepare to bake the pavlova tart by lining a large baking tray with parchment paper
  8. Using a 6-inch cake pan, trace a circle onto the parchment paper and set aside, you'll use this to create a round pavlova with the meringue
  9. Once the apples have cooked, lower the oven temperature to 280°F to bake the pavlova
  10. To make the tart, place the egg whites in a stand mixer and beat on high with the whisk attachment until stiff peaks form
  11. Sift in half of the confectioner's sugar and mix on low to combine
  12. Add in the vanilla, corn starch, and remaining sugar, mix again on low to combine
  13. Spread the egg whites onto the circle traced on the parchment paper. When spreading out the egg whites, ensure the outside edges are a big thicker and there's a slight dip in the center, as if you're making a bowl
  14. Bake the pavlova at 280°F for 75-90 minutes until the center and edges are firm to the touch
  15. Remove from oven and allow to cool completely
  16. To make the maple cream, place the heavy cream into a clean bowl of a stand mixer and using the whisk attachment, whisk on high until peaks form. Drizzle in the maple syrup and a pinch of salt.
  17. To make the pavlova, spread the maple cream on top of the baked meringue tart
  18. Gently spoon the completely cooled apples and syrup that forms onto the cream
  19. Drizzle with the salted caramel sauce and top with chopped pecans
  20. Serve immediately
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/autumn-pavlova/