Autumn apple pavlova recipe

  • Serves 6
  • 15 mins to prepare and 120 mins to cook, plus cooling
  • 534 calories / serving
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For an easy dessert recipe try this beautiful pavlova topped with baked apples and indulgent salted caramel sauce. A scrumptious autumn dessert that will definitely impress your guests and a brilliant way to make the most of crisp, seasonal Gala apples. 

  1. 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.
  2. 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.
  3. 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.
  4. 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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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • 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
  • Energy 2235kj 534kcal 27%
  • Fat 29g 42%
  • Saturates 18g 90%
  • Sugars 68g 75%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 68.6g Protein 3.6g Fibre 3.5g


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