Caramel Apple Pavlova

Publishing this recipe is like a nice memory.  I made the video below when I was only 10.  I had just began to cook a few short months before. I always watched my parents in the kitchen and when I started I was very adventurous. This is probably one of the first times I Evanated a dish. In the spring time, I enjoy a dish called a Pavlova. It is a meringue based dish that is usually layered with berries.  It is light and airy like the ballet dancer it is named after. Well, it was fall and we had just returned from a trip to a local orchard. We had lots of apples and I was inspired. Why not take this dish that I always enjoy and use seasonal ingredients...The result was the Caramel Apple Pavlova.  

Of note, this is a hearty dessert, so bring some friends to share.
​​Meringue
4 extra-large egg whites, at room temperature
Pinch of salt
1 Cup of caster sugar
2 tsp corn starch
1 tsp white wine vinegar
½ tsp almond extract
  1. Preheat oven to 180 degrees.
  2. Line a cookie sheet with parchment paper. Trace a ramekin, making several circles
  3. Beat the egg whites and salt together with and electric mixer, on high speed until firm. Once the egg whites have firmed up, slowly add the sugar (with the mixer still on high), and beat until it makes firm, shiny peaks, about 2 minutes.
  4. Add the corn starch, vinegar and almond extract to the egg mixture, fold it in lightly with a spatula.
  5. Spoon the meringue into the circles on the parchment paper. Smooth out the circle, making a flattened disk.
  6. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, allowing the meringue disks to cool completely in the oven. This should take about 1 hour. They will be crisp outside.

Marscapone Cream
1 Cup Marscapone
1 Cup Heavy Cream
½ Cup Caster Sugar

  1. Mix with electric mixer until stiff peaks form

Caramel
1 Cup Sugar
½ Stick Butter
½ Cup Cream
1 Tbsp Vanilla
1 tsp Salt

  1. Brown the sugar in a sauce pan. The sugar will begin to melt. Keep stirring and be careful to avoid burning.
  2. Add the butter and stir until melted.
  3. Add in the cream
  4. Turn off heat and add in salt.

Spiced Apples
​4 apples peeled, cored, and sliced
¼ cup brown sugar
½ tsp cinnamon
1/8 tsp cloves
1 tsp vanilla
2 Tbsp butter
½ cup chopped pecans
  1. Melt butter in a sauté pan.
  2. Coat apples with sugar and spices.
  3. Add apples and cook on medium heat until apples are soft ... about 10 minutes.
  4. Toast pecans. Reserve them for assembly.

Assemble the Pavlova
Assemble the pavlova, one layer at a time. Place a meringue disk on a dish, then add a layer of marscapone cream, then add spiced apples, chopped pecans and caramel. Repeat as many times as you like.

Pro Tips:
  • Experiment with a mixture of apples to give very different flavors.
  • You can determine how brown you like your caramel. The browner, the more intense the flavor.
  • I like caster sugar because it is superfine and makes a softer, lighter, and less gritty cream. It also takes less time to dissolve. Of course if you do not have any you can use granulated sugar.