Autumn Apple Pavlova

    A scrumptious winter dessert that will definitely impress your guests


750g (1 1/2Ib) Gala apples, cored, quartered, and cut into 3 wedges
40g (1 1/2oz) butter, cubed
50g soft brown sugar
4 egg whites
225g (7 1/2oz) caster sugar
1 tsp vanilla essence
1 tsp cornflour
1 tsp white wine vinegar
250ml (8fl oz) double cream
1 tbsp icing sugar
2 tbsp salted caramel sauce


Preheat the oven to gas 6, 200°C, fan 180°C. Toss the apples, butter and brown sugar in a roasting dish. Cook for 30 minutes, turning after 15 minutes. Remove from the oven and set aside to cool completely.

Reduce the oven temperature to gas 1, 140°C, fan 120°C. Line a large baking sheet with nonstick baking paper and mark out a 20cm (8in) circle in pencil. In a mixing bowl, whisk the egg whites, until stiff. Whisk in half the sugar, then add the vanilla. Add the cornflour, vinegar and remaining sugar; briefly whisk to combine.

Spoon the mixture into the marked circle on the baking sheet, leaving it slightly thicker around the edge. Bake, on the middle shelf, for 1 1/4 – 1 1/2 hours, or until even in colour and firm to the touch. Turn off the oven, leaving the meringue inside to cool completely. When cool, remove and set aside.

In a mixing bowl, whip the cream to soft peaks. Sift over the icing sugar and gently fold in. To assemble the Pavlova, spread the cream over the meringue and top with the apples. Drizzle over the caramel sauce. Serve immediately.

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