Dessert

Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream Recipe

ByClara Bennett October 16, 2025October 16, 2025

Introduction

This Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream is a delightful dessert that brings cozy autumn flavors to life. Crisp meringue is topped with warm, cinnamon-spiced apples and fluffy whipped cream for a perfect seasonal treat.

A dessert with three main layers sits on a white round plate on a white marbled surface. The base layer is thick and fluffy white meringue with a rough, swirled texture, shaped in a circular form with slightly raised edges. On top of the meringue, there is a layer of caramelized apple slices that are golden brown with a glossy finish, arranged loosely in the center. Drizzled over the entire dish is a light brown caramel sauce, scattered unevenly across the meringue and apples, adding a shiny texture and a touch of richness. The overall look is rustic yet elegant, with a soft creamy white base highlighted by warm caramel tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pavlova prepared at least three hours in advance (must be completely cool)
28g (2 tablespoons) unsalted butter
340g (~3 cups / 2 medium) apples, thinly sliced (preferably Granny Smith or Honeycrisp)
235g (~1 cup tightly packed) light brown sugar
15 milliliters (1 tablespoon) fresh lemon juice (from about 1/2 lemon)
5g (1 tablespoon) ground cinnamon
5 milliliters (1 teaspoon) vanilla extract
237 milliliters (1 cup) heavy whipping cream
1g (2/3 teaspoon) ground cinnamon
27g (~2 tablespoons) granulated sugar

Instructions

Step 1: Make the caramelized apples. In a large skillet over medium heat, melt the butter. Stir in the sliced apples, brown sugar, lemon juice, ground cinnamon, and vanilla extract.
Step 2: Cook the mixture over medium-high heat, stirring occasionally, until the apples are softened and the liquid becomes syrupy, about 10 minutes. Remove from heat and let cool completely to prevent the whipped cream from becoming soupy.
Step 3: Prepare the cinnamon whipped cream. In the bowl of an electric mixer fitted with a whisk attachment, beat the heavy cream and ground cinnamon at medium speed until foamy.
Step 4: Increase the speed to medium-high and slowly add the granulated sugar. Continue beating until stiff peaks form.
Step 5: To assemble, generously top the cooled pavlova with the cinnamon whipped cream, then spoon the caramelized apples over the top.
Step 6: Serve immediately for the best texture and flavor.

Tips & Variations

Use crisp, tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
Allow the caramelized apples to cool completely before adding to the pavlova to keep the whipped cream from melting.
For a richer flavor, add a pinch of nutmeg to the cinnamon whipped cream.
Try drizzling a little caramel sauce over the top for extra indulgence.

Storage

Because pavlova has a delicate texture, it’s best enjoyed fresh. Store any leftover caramelized apples and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Reheat apples gently before serving. Avoid storing assembled pavlova as it will become soggy quickly.

How to Serve

A white plate holds a single-layer pavlova with a base of light, crisp meringue that is slightly cracked and airy. On top of the meringue is a thick layer of smooth, white whipped cream spread unevenly. Sitting on the whipped cream are soft, caramelized apple slices with a golden-brown color and glossy texture, arranged loosely at the center. A light drizzle of caramel sauce coats the apples and parts of the whipped cream, adding a rich amber shine to the dessert. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova the day before?

Yes, you can prepare the pavlova at least three hours ahead or even the day before, as long as it is completely cooled and stored in an airtight container to maintain its crispness.

What type of apples work best in this recipe?

Crisp and slightly tart apples like Granny Smith or Honeycrisp are ideal because they hold their shape when cooked and offer a nice contrast to the sweetness of the caramel and pavlova.