Caramel Apple Pavlova

It’s a pavlova! But it’s flat, made with brown sugar then topped with caramel and lots of apple-y things. An apple caramel pavlova if you will. 

Note: this recipe was updated in November 2024. 

Can you tell I’m ready for fall? lol. Let’s face it, summer 2020 hasn’t been the greatest. Aside from all the social distancing, it’s been crazy hot in DC and even going out for walks around the neighborhood has been uncomfortable. I am twiddling my fingers for sweater season, mugs of hot cider, and pomegranates and of course, my favorite fall activities: apple picking!

Sheet Pan Pavlova 

I don’t know if this is a thing yet, but if not I have to tell you it should be! Here’s why you should make your pavlova sheet pan: it’s easier to shape – you don’t have to worry about how to make a perfectly gorgeous dome; it’s easier to add toppings (you get more topping per-slice this way too!); and it’s SO much easier to slice and serve. 

What’s special about this caramel apple pavlova recipe

1. Have you ever had a brown sugar meringue? Oh gosh, it’s so much yummier than a traditional all white. Brown sugar adds moisture and notes of caramel in an otherwise boring (almost eggy) meringue. I could eat this thing pre-bake!
2. Spiced pavlova: cinnamon, ginger, and nutmeg. I got out my fall (some might say pumpkin pie spices) and added them to make this an incredibly tasty and warm meringue, not plain-tasting in any way.
3. The pavlova EASY and my tips and tricks will ensure you have a beauty on your hands.
4. Caramel is great but… have you ever tried adding some boiled cider or pistachio butter to it? Either of these will round out the sweetness of the caramel and add a depth of complexity.
5. You know all those IG pics of pre-baked pies with the apples sliced so beautifully? They never show them post-bake because the apples break down and the dish is not as cute looking… But if you make this, your dish can look that way when you serve it!

Recipe Ingredients 

Pavlova

Egg whites: from large eggs, there should be *no* yolk at all in the egg whites. 

Sugar: I do half granulated and half brown (dark or light) and don’t recommend going all brown as there would be too much moisture which would affect the meringue.

Vinegar & cornstarch: Any vinegar is fine. I use apple cider vinegar because it complements the rest of my flavors. The vinegar and cornstarch are necessary to keep the center soft and marshmallow like. For the cornstarch you can use tapioca instead.

Spices: mine is a mix of cinnamon, nutmeg and ginger but you can also just use pumpkin spice. 

Salt & Vanilla: fine sea salt and vanilla bean paste. 

Whipped Cream

Heavy cream: Or heavy whipping cream. If you wanted to make this dairy free, put a can of coconut cream in the fridge, it should be able to whip up like heavy cream.

Boiled Cider: You can buy this on Amazon or via KAF. Or you can do what I do: make your own by boiling a half gallon of cider down to about 1 cup (on high, for about 2 hours).

Powdered Sugar: to sweeten and thicken the whipped cream. 

Apples: you’ll want about 3 tart apples, slice them thinly.

How to make Caramel Apple Pavlova 

First, make the apple cider caramel (if you prefer the pistachio caramel, scroll down and you’ll find that recipe). Have it chilling in the fridge at least a day before, or up to 2 weeks. 

The day before serving, make the pavlova 

Preheat the oven and line a sheet pan with parchment paper 

Set a bowl over a pot of simmering water, and whisk the egg whites and sugar in it. Keep stirring and whisking, until you can lift the mixture with a spatula, pinch it and detect no sugar granules (this means all the sugar has dissolved) 

Transfer the mix to the bowl of a stand mixer and affix the whisk attachment 

Whisk on low, then work up to medium, until you are getting close to stiff peaks 

Add the spices, salt, vanilla, vinegar and cornstarch 

Once you have stiff peaks, transfer the meringue to a sheet pan. If you want a domed pavlova, shape it that way, alternatively spread the meringue out into a 10×12 inch rectangle (it should be about an inch thick) 

Bake for 1.5 hours for a flat pavlova or 2 hours for a domed pavlova, then shut off the oven and leave it overnight 

Topping the pavlova (the day of serving)

Slice the apples then let them soak in salt & lemon water, this will keep them from browning 

Make the whipped cream (we’re using my food processor method) by dropping everything in the machine and blending until thick 

Spread the whipped cream on the cooled pavlova 

Drizzle caramel over it

Then arrange the apples 

Drizzle more caramel over the apples

Pistachio Caramel Sauce

We all know apples and caramel go together like pb & j. I remember as a kid how much I loved apple slices dipped in peanut butter so I made a peanut butter caramel awhile back which combined the two and later vowed to try it with other nuts. The pistachio variation is by far my favorite. However, if you’ve been here awhile you might know that fall (and winter) is when I cider everrrything: cheesecake, ice cream, meringue, cookies, marshmallows…etc. Once you make a basic caramel sauce you’ll add a bit of a nut butter, or reduced (boiled) cider. Holy moly, it’s wonderful! So much tastier than a basic caramel sauce. The recipe is here. 

If you wanted the pistachio variation, here’s that recipe: 

• 200g or 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream, warmed
• 1/2 teaspoon fine sea salt
• 2 tablespoons pistachio paste
• 1 teaspoon pure vanilla extract 

Method

1. In a pot, pour sugar and water. Stir it around very gently to cover the sugar with water. Turn the heat on medium high and don’t stir at all. 
2. While the sugar caramelizes, warm the cream in the microwave.  
3. Once the sugar begins to turn brown you can stir it a bit (sometimes the center gets a bit grainy, you can stir this to melt it). Watch it closely, waiting for the right moment. Once it is a deep amber, lower the heat and pour in your cream and be ready – it will boil up. Whisk the cream to combine it and it will calm down. You can turn the heat back to medium at this point, just for another minute or two, and add the salt and pistachio paste. Then turn off the heat and add the vanilla.

Caramel Apple Pavlova Recipe

Caramel Apple Pavlova

Spiced brown sugar pavlova made sheet pan style, topped with apple cider whipped cream, apple cider caramel and fresh apples.

Prep Time: 1 hour hr

Cook Time: 2 hours hrs

Rest Time: 8 hours hrs

Yields: 12 x 10 inch flat pavlova

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Ingredients

Spiced Brown Sugar Pavlova

• 4 egg whites from large eggs
• 130g g or ½ cup plus 1 ½ tablespoons granulated sugar
• 110g g or ½ cup plus 1 tablespoon brown sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract or paste
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cornstarch
• 1 teaspoon apple cider vinegar

Apple Cider Whipped Cream

• 240g or 1 cup cold heavy whipping cream
• 1-2 tablespoon boiled apple cider
• 2 tablespoons powdered sugar
• Pinch salt dash of vanilla
• Apple Cider Caramel recipe here
• Fresh apples about 3 tart apples, thinly sliced

Method

For the pavlova

• Preheat oven to 225 F. Line a sheet pan with parchment paper. If you are planning to make a domed pavlova, trace a 7 inch circle on the parchment paper and flip it over. If you are making it sheet pan style, draw a rectangle the size of half the sheet pan.
• Place egg whites in a heat proof bowl along with the sugars, whisk immediately (if you don’t whisk, the sugar ‘cooks’ the eggs).
• Bring a pot filled a bit less than halfway with water to a simmer and place the bowl over it. Whisk it over the water until it’s light and frothy and there are no sugar granules when you press the mix between two fingers.
• Whip the mix on medium for about 4 minutes, until you reach medium to stiff peaks. Right before you are done whipping, add the salt, vanilla, spices, cornstarch and vinegar. Dollop the meringue onto the prepared parchment pan.
• Using an offset spatula shape the meringue: for a dome smooth out the sides and make a slight well in the center. For a sheet pan style, smooth it out flat, it should be about an inch high.
• Bake the pavlova for 1 1/2 hours if it's sheet pan, 2 hours if it's domed. Check doneness by touch - if the pavlova is dry to the touch it's done. Avoid opening the oven as much as possible. At the 2 hour mark, shut off the oven and leave them in for another two hours, or overnight.

Whipped Cream

• Process all the ingredients in a food processor until thick.

Apple prep

• To keep the apples from browning, after you've sliced them place them in a bowl filled with water and 3 teaspoons salt and the juice of a lemon. Let them sit for about 10 minutes. Drain them before assembling the pavlova.

Assembling and Serving the Pavlova

• Spread whipped cream over the cooled pavlova.
• Drizzle the caramel over the cream
• Arrange the apples on top of the caramel
• Drizzle more caramel on top
• Slice and serve immediately.

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