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Apple & Cinnamon Pavlova

In the mood for something sweet this autumn? Then you have to try our apple & cinnamon pavlova recipe…

Instructions

Meringue

  • Preheat the oven to 160˚C/fan 140˚C. Using baking paper, line a baking and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.

  • Add the egg whites to a mixing bowl and whisk until the egg looks like a cloud. Gradually add the sugar a little at a time while whisking on a high speed until the mixture is glossy.

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife. Place the vinegar, corn flour and half of the vanilla seeds in a separate bowl and mix until smooth. Add to the pavlova mixture and combine.

  • Forming a wreath shape using a spoon, place the meringue between the circles on the baking paper. Carefully place in the oven and reduce the heat to 140˚C/fan 120C and bake for 1 hour. Turn the oven off and leave the meringue inside for an hour or overnight to dry.

Cream

  • Add the cream and icing sugar to a mixing bowl and whip together (add the remaining vanilla seeds if desired).

Apple

  • Preheat the oven to 200°C/fan 180°C. Toss the apples, ground cinnamon, brown sugar and melted coconut oil together in a roasting tray and cook for 30 minutes, turning the apples over after 15 minutes in the oven. Allow the apples to cool completely.

  • Spoon the cream on top of the meringue and place the apples on top of the cream. Drizzle with caramel sauce and sprinkle chopped walnuts on top.

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