Autumn Pavlova with Apples, Maple Cream & Salted Caramel Recipe

If you’re looking to bring the warm, cozy flavors of fall to your dessert table, the Autumn Pavlova with Apples, Maple Cream & Salted Caramel is your new best friend. This stunning pavlova combines the crisp, airy texture of a perfectly baked meringue base with luscious maple-infused cream, tart yet sweet apples, and that irresistible drizzle of salted caramel. Every bite is an elegant dance of texture and flavor that captures the spirit of the season in a way that feels both sophisticated and comfortingly familiar.

Ingredients You’ll Need

This recipe uses a handful of simple but essential ingredients that each play a crucial role in building layers of texture, flavor, and color. From the glossy meringue base to the rich maple cream topping, every element works in harmony to make your Autumn Pavlova with Apples, Maple Cream & Salted Caramel truly unforgettable.

• Egg whites (4 large): The heart of the meringue, these provide structure and that airy, crisp texture we all love.
• Granulated sugar (1 cup): Sweetens and stabilizes the meringue while giving it that shiny, glossy finish.
• Cornstarch (1 teaspoon): Helps create the signature crisp shell and marshmallow-like interior of the pavlova.
• White vinegar (1 teaspoon): A little acid to help stabilize and firm up the meringue’s delicate structure.
• Vanilla extract (2 teaspoons total): Adds warmth and depth—half for the meringue and half for the cream topping.
• Heavy cream (1 cup): Whipped into maple-swirled cloud-like topping that balances out the crisp pavlova.
• Maple syrup (2 tablespoons): Brings a rich, woodsy sweetness to the cream that’s perfect for autumn.
• Apple (1 medium): Peeled and diced, these add fresh, juicy brightness and a bit of tartness to cut through the sweetness.
• Salted caramel sauce (2 tablespoons): The showstopper drizzle that adds a deep, buttery contrast and complexity.
• Optional garnishes: Chopped toasted pecans or a pinch of cinnamon for extra crunch and spice.

How to Make Autumn Pavlova with Apples, Maple Cream & Salted Caramel

Step 1: Prepare the Oven and Baking Surface

Begin by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper and carefully draw a 7-inch circle—this will be your guide to shaping the pavlova. Getting this right sets the foundation for a beautifully even and impressive dessert base.

Step 2: Whip the Meringue

Beat the egg whites until soft peaks form, then slowly add the granulated sugar one spoonful at a time. This gradual addition ensures the meringue becomes glossy and holds its shape beautifully. Once all the sugar is incorporated, gently fold in the cornstarch, white vinegar, and 1 teaspoon of vanilla extract. These ingredients come together to give the pavlova its signature crispness outside and soft, marshmallow-y inside.

Step 3: Shape and Bake the Meringue

Spread the meringue within the circle on your parchment-lined tray, allowing the edges to be slightly higher for that classic pavlova shape. Pop it in the oven and bake for 60–70 minutes. You want the outside to be crisp but leave a slightly soft center. After baking, turn off the oven and leave the meringue inside with the door slightly ajar to cool slowly—this prevents cracks and helps maintain perfect texture.

Step 4: Make the Maple Cream

While the meringue cools, whip the heavy cream with 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract until soft peaks form. This maple cream is the fluffy, flavorful layer that contrasts beautifully with the crisp base and takes the pavlova’s autumnal vibe to the next level.

Step 5: Assemble Your Autumn Pavlova with Apples, Maple Cream & Salted Caramel

Once the pavlova is fully cooled, gently spread the maple cream over the top. Scatter the peeled and diced apple pieces evenly atop the cream, then drizzle generously with salted caramel sauce. For extra flair and texture, sprinkle chopped toasted pecans or a light dusting of cinnamon if you like. Serve right away to enjoy the full range of textures and flavors at their peak.

How to Serve Autumn Pavlova with Apples, Maple Cream & Salted Caramel

Garnishes

Adding chopped toasted pecans or a sprinkle of cinnamon gives your Autumn Pavlova with Apples, Maple Cream & Salted Caramel a delightful crunch and an aromatic spice note that complements the caramel and apples perfectly. A few fresh mint leaves can also add a vibrant touch for presentation.

Side Dishes

This pavlova shines best as a dessert centerpiece, but if you want to accompany it, consider serving it after a light, crisp salad or a simple roasted chicken. Its sweetness and richness provide a satisfying contrast to savory, earthy dishes, making it perfect for festive autumn dinners or cozy family gatherings.

Creative Ways to Present

Try serving individual portions of the pavlova in clear glass trifle dishes layered with the apples, maple cream, and caramel. This gives an elegant, modern twist and lets everyone enjoy the gorgeous layers visually before digging in. Alternatively, create mini pavlovas using the same ingredients for a charming party platter.

Make Ahead and Storage

Storing Leftovers

Keep leftover pavlova components separate if possible—store the meringue base in an airtight container at room temperature to keep it crisp. Maple cream and apple topping should be refrigerated but are best used within a day or two to maintain freshness. Assemble just before serving for the best results.

Freezing

You can freeze the meringue base by wrapping it tightly in plastic wrap and placing it in an airtight container. Thaw at room temperature before adding cream and toppings. The maple cream and apples do not freeze well, so it’s best to prepare those fresh.

Reheating

Since pavlova is best enjoyed fresh for optimal crunch and creaminess, reheating is not recommended. If your meringue loses its crispness, a very brief stint in a low oven (around 250°F / 120°C) for 5-10 minutes can help revive it just before serving.

FAQs

Can I use brown sugar instead of granulated sugar for the meringue?

Brown sugar contains more moisture and will affect the meringue’s texture and stability, so it’s best to stick with granulated sugar for that perfect crisp and glossy finish.

What type of apple works best for this pavlova?

Choose a crisp, slightly tart apple like Granny Smith or Honeycrisp to balance the sweetness of the maple cream and caramel while adding pleasant texture.

Can I make the salted caramel sauce from scratch?

Absolutely! Homemade salted caramel adds a wonderful personal touch. Just be sure it’s smooth and not too runny to avoid sogginess in the pavlova.

Is it possible to make this pavlova gluten-free?

Yes! This recipe is naturally gluten-free since it uses no flour, just egg whites and pure ingredients, making it a great choice for gluten-sensitive friends and family.

How do I prevent the pavlova from cracking?

Cooling the pavlova slowly inside the oven with the door slightly open helps prevent cracks by allowing it to adjust gradually to room temperature rather than shocking it with rapid cooling.

Final Thoughts

This Autumn Pavlova with Apples, Maple Cream & Salted Caramel is truly a celebration of fall flavors wrapped up in one glorious dessert. It’s perfect for special gatherings, seasonal celebrations, or whenever you want to impress loved ones with something that looks stunning and tastes even better. Give this recipe a try—you just might discover your new favorite way to enjoy the cozy charm of autumn!