The perfect autumnal dessert, with tender apple chunks, cinnamon, fresh whipped cream on a crisp meringue shell and topped with luscious salted caramel. Could anything be better?
As it is the time for apples, a dessert featuring them seemed to be called for. I have been experimenting quite a lot with apple recipes - apple butter, in jams and, of course, pies - but I wanted something a little more special and really think that this pavlova, spiced apple and salted caramel fits the bill.
There are a few different elements to this dessert and taken as a whole it can seem slightly overwhelming. However, taken individually, they are all pretty simple and the beauty is that all of the elements can be used in different ways, for different desserts!
First the Pavlova. You could make either one large pavlova or, as I have done here, individual portions. Most parts of the dessert can be stored before they are assembled so that once baked, you can enjoy it as an easy dessert for several days.
Pavlova differs from meringue in that it is chewy in the centre. This is due to the addition of cornflour and vinegar.
When whisking the egg whites, ensure that there is no broken yoke or grease in the bowl. The best way to do this is to wipe the whisk and bowl down with white vinegar and to break and separate each egg in a small bowl before adding to your main mixing bowl.
After baking, turn the oven off and leave the meringues inside to cool completely. You can even bake them the day before and leave them in the oven overnight.
You can then either use the meringues shells straight away or store in an airtight container for 2 to 3 weeks.
The apple topping: As cooking apples would be too tart for this dessert, I have used eating apples and I find that a crisp variety like a Granny Smith works best and softens but does not break down too much.
This apple recipe is a great one to make in bulk and then store whatever you have left over either by freezing or in a jar* for apple pie filling or apple turnovers.
*For longer storage in jars, see how to water bath in this post.
Salted Caramel Sauce: Salted caramel is so quick and easy to make and so handy to have in the fridge. It can be used in so many recipes and drizzled over many more. That's if you can stop everyone from drizzling it straight into their mouths!
Everyone has a preferred method for melting sugar; many forfeit the water and swear by melting the sugar on its own. For me, I find that using a little water makes a successful caramel every time and that I can control the temperature and, therefore, the results. And, of course, take care when making it as it gets very hot.
Salted caramel can be stored in the fridge for up to a month. Once cool it may solidify. This is completely normal and 20 seconds in the microwave will bring it back to pouring consistency.
Pavlova With Spiced Apple & Salted Caramel Sauce
Ingredients:
Pavlova
3 Medium egg whites (at room temperature) 150g Caster sugar 10g Cornflour Pinch of salt 1\2tsp white Vinegar
Apple topping
Salted Caramel
200mls Double cream, whipped.
Method:
Preheat the oven to 150°C (302°F) and line a baking sheet with parchment paper.
Begin by adding the egg whites to a clean, grease-free bowl. Using either a stand mixer or a hand whisk, beat the egg whites until soft peaks form.
Add the sugar in 3-4 parts, whisking after adding each time. Continue to whisk until firm peaks have formed and the egg whites hold their shape on the whisk.
Carefully add the vinegar, salt and cornflour and again whisk until completely combined.
Add the mixture to a piping bag or use a large spoon to place onto the prepared baking sheet. Do not flatten the mixture and make sure that the sides are slightly higher than the middle.
Bake in the oven for 1 hour.
To make the Caramel: Place the sugar and water in a heavy saucepan. Stir over a low to medium heat until the sugar has dissolved.
Stop stirring and leave on a low heat until the sugar mixture begins to turn a light golden brown.
Turn the heat off and quickly whisk in the butter. Take care as the syrup will bubble when adding the cold ingredients.
Add the cream, and again, whisk in. You should now have a smooth caramel sauce. Sprinkle over the salt and stir in.
For the apple topping: core and dice the flesh of three apples.
Place in a saucepan along with the cornflour, cinnamon, sugar, butter and water. Stir together.
Place on a low heat, stirring occasionally, to stop the bottom sticking and cook for approx. 8-10 minutes or until the apple chunks have softened.
Allow to cool to room temperature.
To Ensemble: Place a cooled pavlova on a serving dish and either spoon or pipe fresh whipped cream.
Place a dessert spoonful of apple on top and drizzle with caramel sauce.
Serve immediately.
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