Delicious, airy, and elegantly adorned, the Melt-in-mouth Fall Pavlova combines the lightness of meringue with rich, seasonal flavors. This dessert is perfect for showcasing the fruits of autumn, particularly the warm, comforting notes of caramel apples and a hint of cinnamon. With its crisp shell and soft, marshmallow-like center, it’s a delightful treat that will charm your friends and family.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 300
- Protein: 2g per serving
- Carbohydrates: 40g per serving
- Fat: 14g per serving
- Fiber: 1g per serving
- Sugar: 28g per serving
- Sodium: 50mg per serving
Why Make This Melt-in-mouth Fall Pavlova
This Melt-in-mouth Fall Pavlova brings together the crispiness of meringue and the smooth richness of whipped cream to create an unforgettable dessert. It’s the perfect showcase for fall flavors, featuring warm cinnamon and sweet caramel apples, making it ideal for gatherings, holidays, or as a comforting weekday treat. The dramatic presentation and delightful textures are sure to impress anyone who tries it!
How to Make Melt-in-mouth Fall Pavlova
Step 1: Preparation
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. This will create a non-stick surface for your meringue, ensuring it retains its beautiful shape after baking.
Step 2: Mixing
In a clean bowl, beat the egg whites until soft peaks form. You want them to be frothy and holding a bit of shape. Gradually add in granulated sugar, continuing to beat until you achieve stiff peaks. This process is essential, as it helps create the airy texture that makes pavlova so special. Next, gently fold in the vanilla extract, cornstarch, and white vinegar until just combined. The cornstarch will help give your pavlova stability, while the vinegar adds a slight tang.
Step 3: Cooking
Spread the meringue onto the lined baking sheet in a circular shape, making sure to create a slight well in the center for filling later. Bake for 1.5 hours until it’s dry to the touch and slightly golden. After baking, turn off the oven and let it cool completely inside. This gradual cooling process helps prevent cracking.
Step 4: Finishing
While the pavlova cools, whip the heavy cream with powdered sugar until soft peaks form. Once your pavlova has completely cooled, carefully transfer it to a serving platter. Fill the center with the whipped cream and top with sliced caramel apples. Drizzle with caramel sauce and sprinkle with cinnamon before serving. Your Melt-in-mouth Fall Pavlova is now ready to enjoy!
How to Serve Melt-in-mouth Fall Pavlova
This pavlova is best served immediately after assembling to keep the meringue crispy. It can be a showstopper at dinner parties or a sweet treat for a fall get-together. Pair it with a cup of warm cider or your favorite tea for a lovely afternoon delight.
How to Store Melt-in-mouth Fall Pavlova
For the best results, store any leftover pavlova in an airtight container at room temperature. If you store it in the fridge, the meringue can become soggy. Ideally, prepare the meringue ahead of time, but fill the pavlova with toppings just before serving. Freshness is key to retaining that delightful texture!
Expert Tips for Perfect Melt-in-mouth Fall Pavlova
- Ensure your mixing bowl and beaters are completely clean and dry to prevent any fat from interfering with the egg whites.
- For added flavor, consider infusing the whipped cream with vanilla or flavored extracts.
- If you prefer a fruit topping other than apples, pears or strawberries also pair wonderfully with caramel.
- To keep your meringue strong, avoid humidity when making the pavlova. Aim for a dry day!
Delicious Variations
- Chocolate Pavlova: Mix cocoa powder into the meringue for a chocolate twist.
- Berry Pavlova: Top with mixed berries and a drizzle of raspberry sauce instead of caramel apples.
- Nutty Pavlova: Add finely chopped nuts to the meringue for a crunchy texture.
Frequently Asked Questions
-
Can I make pavlova ahead of time?
Yes! The meringue can be made a day in advance and stored in an airtight container. Just top it with whipped cream and apples just before serving. -
Why did my pavlova crack?
Cracking can occur if the oven temperature is too high or if it’s cooled too quickly. Make sure to bake at a low temperature and allow a gradual cooling period. -
Can I use egg substitutes?
While egg whites are key for this recipe, aquafaba (the liquid from canned chickpeas) can be whipped into stiff peaks and used as an egg white substitute. -
What’s the best way to serve leftover pavlova?
Store the pavlova unfilled to keep its texture and fill it just before serving. You can top it differently the next day if desired! -
How do I know when my meringue is done?
The meringue should be dry to the touch, and it should lift cleanly off the baking parchment without sticking.
Conclusion
The Melt-in-mouth Fall Pavlova is not only a beautiful centerpiece for your dessert spread but also a perfect expression of fall flavors. With its crunchy exterior paired with a soft, marshmallow-like center, this recipe is sure to delight anyone who takes a bite. Share it with family and friends, and enjoy the sweet tastes of autumn together! Whether it’s a special occasion or a cozy evening at home, this pavlova will make any moment feel a little more special. So don your apron and give it a try; you won’t regret it!
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Melt-in-mouth Fall Pavlova
- Total Time: 110
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining airy meringue with rich autumn flavors like caramel apples and cinnamon.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 2–3 caramel apples, sliced
- Caramel sauce for drizzling
- Cinnamon for sprinkling
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Beat the egg whites in a clean bowl until soft peaks form, then gradually add sugar, beating until stiff peaks are achieved. Fold in vanilla extract, cornstarch, and vinegar.
- Spread meringue on the baking sheet in a circular shape, creating a well in the center. Bake for 1.5 hours until dry and slightly golden. Let cool in the oven.
- Whip heavy cream with powdered sugar until soft peaks form. Once the pavlova is cool, fill the center with cream and top with caramel apples, caramel sauce, and cinnamon.
Notes
Store any leftover pavlova unfilled in an airtight container at room temperature to maintain its texture.
- Prep Time: 20
- Cook Time: 90
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
