Layered Pavlova with Caramelized Apples

A crisp crust gives way to a soft, airy inside, and topped with the warming apples, it’s the perfect way to wrap up any holiday meal.

There are countless applications for caramelized apples; for this recipe, I’ve chosen to pair them with the incredibly adaptable pavlova. A crisp crust gives way to a soft, airy inside, and topped with the warming apples, it’s the perfect way to wrap up any holiday meal. I love the idea of serving this dessert alongside a giant scoop of ice cream.   

Layered Pavlova with Caramelized Apples

Serves | 6 |

Meringue

  • 5 egg whites (almost room temperature)
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar
  • ¾ cup sugar

Caramelized Apples

  • 4 Tbsp unsalted butter
  • 4 Granny Smith apples, peeled and chopped into ½-inch chunks
  • juice of 1 lemon (about 2 Tbsp)
  • 1 Tbsp water
  • ¼ cup sugar

| Preparation – Meringue | Preheat oven to 250°F. Line a large baking sheet with parchment paper and set aside.

In the bowl of a stand mixer, add egg whites, vanilla extract and cream of tartar. Mix over medium speed until eggs become frothy, then turn speed to medium-high until pillowy mounds begin to form. Continue to mix, gradually adding sugar until stiff peaks form. (The whole process takes 4 to 5 minutes.) Equally divide mixture into three large mounds on baking sheet; smooth each mound into a 6- to 8-inch round cake shape. Place baking sheet on middle rack in oven and bake for 1 hour 45 minutes to 2 hours, until tops are smooth and firm. Turn oven off and allow meringue to dry completely in oven, approximately 2 hours. Remove from oven and store at room temperature for up to 2 weeks.

| Preparation Caramelized Apples | In a small saucepan, add all ingredients. Heat on medium-high heat, stirring occasionally, until liquid reduces slightly, apples soften and mixture thickens, approximately 15 minutes. Remove from heat and let cool at room temperature before use.

| Assembly – Layered Pavlova with Caramelized Apples | Take one meringue layer and add ¼ cup caramelized apples to top. Spread over top until apple mixture meets the rim of the meringue. Place another meringue layer on top and repeat. Add the last layer of meringue and cover with all remaining apples. Smooth top and serve with an optional scoop of ice cream.

Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

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