A light, spiced meringue is layered with smooth mascarpone cream, cooked apples, and a salted caramel sauce. Who needs apple pie when there is pavlova?
By Amanda Powell
For some reason, I am the only person in my family who loves pavlova. The mix of light meringue, smooth cream, and fresh fruit is too good for me to pass up. My family, however, feels as though the mixture is just too light for their tastes. They would prefer more crunch.
This amazing pavlova is flavored with freshly ground cinnamon and Rodelle Reserve Vanilla extract. It was aged for six months in French Oak Barrels which helped to enrich the vanilla flavor, but also create a smoother taste. The flavors are so complex and the floral, fruity notes have never been more distinct. It really shines in this pavlova, making you want to come back for more and more. If you cannot get your hands on the Reserve, a vanilla bean will also work.
I also cooked the apples in white wine and made a fresh batch of my favorite dark salted caramel sauce (minus the bourbon this time). For the cream, I originally wanted to use mascarpone whipped with heavy cream, but only had honey goats cheese available and used this instead with cream and the results were spectacular. Each component put together creates an unforgettable dessert your family and friends will never forget.
- 6 egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon white wine vinegar
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Find the recipe by clicking the link above.
- 4 Granny Smith Apples
- 1¼ 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
- 1 cup mascarpone (or goats cheese)
- 1¼ cup heavy cream
- ⅔ cup chopped pecans
- 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.
- 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
- 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.
- Beat the cheese (mascarpone or goats cheese) until smooth. Add in the heavy cream and beat until soft peaks form.
- 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)