Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream Recipe
This Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream is a delightful autumnal dessert featuring a crisp and airy meringue base topped with warm, spiced caramelized apples and a fluffy cinnamon-infused whipped cream. The combination delivers a perfect balance of textures and flavors that capture the essence of seasonal fall ingredients, making it an impressive yet approachable dessert for gatherings or special occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 25 minutes (including pavlova cooling time)
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
Ingredients
Scale
Pavlova
- 1 pavlova prepared at least three hours in advance (completely cooled)
Caramelized Apples
- 28g (2 tablespoons) unsalted butter
- 340g (~3 cups / 2 medium) apples, thinly sliced (preferably crisp varieties like Granny Smith or Honeycrisp)
- 235g (~1 cup tightly packed) light brown sugar
- 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
- 5g (1 tablespoon) ground cinnamon
- 5 milliliters (1 teaspoon) vanilla extract
Cinnamon Whipped Cream
- 237 milliliters (1 cup) heavy whipping cream
- 1g (2/3 teaspoon) ground cinnamon
- 27g (~2 tablespoons) granulated sugar
Instructions
- Make the Caramelized Apples: In a large skillet over medium heat, melt the butter. Stir in the thinly sliced apples, light brown sugar, lemon juice, ground cinnamon, and vanilla extract. Cook over medium-high heat, stirring occasionally, until the apples soften and the liquid turns syrupy, about 10 minutes. Remove the skillet from heat and allow the mixture to cool completely to prevent making the whipped cream soupy when assembled.
- Prepare the Cinnamon Whipped Cream: Using the whisk attachment on an electric mixer, beat the heavy whipping cream and ground cinnamon at medium speed until foamy. Increase the speed to medium-high and gradually add the granulated sugar while continuing to beat until stiff peaks form, ensuring the whipped cream is light yet stable.
- Assemble the Pavlova: When both the caramelized apples and whipped cream are ready, generously spread the cinnamon whipped cream over the cooled pavlova base. Top the whipped cream with the cooled caramelized apples, ensuring even distribution for visual appeal and balanced flavor in every bite.
- Serve Immediately: The dessert is best enjoyed right away to maintain the crisp texture of the pavlova and the fresh, creamy topping paired with the warm fruit.
Notes
- Prepare the pavlova at least three hours ahead, preferably overnight, to ensure it is completely cooled and set before adding toppings.
- Use crisp apple varieties like Granny Smith or Honeycrisp for the best texture in the caramelized apples.
- Allow caramelized apples to cool completely before adding to whipped cream to avoid it becoming watery.
- This dessert should be served immediately after assembling for optimal texture contrast between crunchy meringue and creamy topping.
Keywords: pavlova, caramelized apples, cinnamon whipped cream, fall dessert, autumn dessert, meringue dessert, easy fall recipe
