Apple Pie Pavlova
A simple yet show stopping apple pie pavlova
Ingredients
For the Meringue
- 6 large egg whites room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon white wine vinegar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
For the Caramel
- 1 cup sugar
- 3 tablespoons water room temperature
- 1 tablespoon agave or honey or corn syrup
- ½ cup unsalted butter room temperature
- 1 cup heavy cream room temperature
- 2 teaspoons fleur de sel
- 1 teaspoon vanilla extract
For the Apples
- 4 Granny Smith Apples room temperature
- 1 ¼ cups water may also use a sweet white wine
- ⅓ cup plus ¼ cup packed brown sugar
- ¼ teaspoon anise seeds
- ¼ teaspoon cloves
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
For the Cream Topping
- 1 cup mascaropone or goats cheese
- 1 ¼ cup heavy cream
- ⅔ cup chopped pecans
Instructions
For the Meringue
- Preheat the oven to 325 degrees F.
- Beat the eggs until soft peaks form. Slowly add the sugar and beat until glossy. Add the remaining in and beat until mixed.
- Line three baking sheets with parchment paper and divide the meringue among the three pans. Shape the meringue until they are about 8 inches in diameter and are flat at the top.
- Place in the oven and then turn down the heat to 275 degrees F. Bake for about 1 hour and 45 minutes. Turn off the heat and allow the meringue to bake in the residual heat until the oven is cool.
For the Salted Caramel
- In a saucepan, add together the sugar, water, and agave. Heat on medium high without disturbing until the mixture is bubbly and a dark amber. Immediately add the butter and heavy cream and stir until fully combined. Allow to cool completely. Stir in the salt and the vanilla
For the Apples
- Core, peel, and cut the apples into bite-sized cubes.
- Place in a medium skillet with the wine or water, plus the sugar and spices. Cook until softened, but still maintains its shape. Remove the apples, leaving in the juices. Cook the juices until they are reduced to a thick syrup. Toss the apples in the syrup until coated.
For the Cream
- Beat the cheese (mascarpone or goats cheese) until smooth. Add in the heavy cream and beat until soft peaks form.
Assembly
- Place one third of the cream mixture over one of the pavlova discs. Top with one third of the apples. To this, add one third of the pecans and about ¼ cup of the salted caramel. Repeat these layers two more times. (you should have salted caramel left over)
Notes
You can make each component ahead of time (you can store the merinuges in an air tight container in the freezer) and assemble when you are ready to serve. Store uneated pavlova in an airtight container in the refrigerator