Salted Caramel Apple Pavlova
There’s something magical about combining light, airy meringue with rich salted caramel and spiced apples. This Salted Caramel Apple Pavlova is my family’s favorite fall dessert. The crisp meringue shell contrasts perfectly with the gooey caramel, the softness of sautéed apples, and a cloud of whipped cream.
It’s elegant yet approachable and makes a stunning centerpiece for any gathering. Plus, the sweet and salty flavor combination is absolutely irresistible. Whenever I make this, it feels like a little slice of autumn on a plate.
Questions I Often Get Asked About This Recipe
Q: Can I make the meringue ahead of time?
A: Yes! You can prepare the meringue up to two days in advance. Store it in an airtight container at room temperature until ready to assemble.
Q: What apples work best for this recipe?
A: Firm and tart apples like Granny Smith or Honeycrisp are ideal. They hold their shape when cooked and balance the sweetness of the caramel.
Q: Can I use store-bought salted caramel?
A: Absolutely! While homemade caramel adds a special touch, store-bought works great if you’re short on time.
Q: What if my meringue cracks?
A: Don’t worry! Cracks are common and add to the rustic charm of a pavlova. Once topped with cream and apples, no one will notice.
Q: How do I store leftovers?
A: Store assembled pavlova in the fridge for up to a day. The meringue may soften slightly, but it will still taste amazing.
What You Need to Make Salted Caramel Apple Pavlova
For the Pavlova:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- A pinch of salt
For the Salted Caramel Sauce:
- 1/2 cup (120g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the Apple Topping:
- 3 medium apples (preferably Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 tablespoon lemon juice
- Optional: Fresh mint leaves or chopped nuts for garnish
How to Make Salted Caramel Apple Pavlova
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and trace a 9-inch (23 cm) circle on the paper. Flip the paper over so the pencil markings are on the bottom, then set it aside.
- Make the Pavlova Meringue: In a large mixing bowl, whisk the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, until the meringue is glossy and stiff peaks form. Beat in the vanilla extract, white vinegar, and cornstarch.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet within the circle you traced. Smooth the edges and create a slight indentation in the center to hold the toppings later. Bake for 1 hour and 15 minutes, or until the pavlova is crisp and golden on the outside but still slightly soft on the inside. Turn off the oven, leave the door ajar, and let the pavlova cool completely in the oven for at least an hour.
- Make the Salted Caramel Sauce: In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and cook, stirring occasionally, until the sugar is fully dissolved. Carefully add the heavy cream (it will bubble) and whisk until smooth. Bring the sauce to a simmer for about 2-3 minutes, then remove from heat. Stir in the vanilla extract and sea salt. Let the caramel cool for a few minutes.
- Prepare the Apples: While the pavlova is baking, peel, core, and slice the apples. In a skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the apples are softened but still hold their shape. Stir in the lemon juice and cook for an additional minute. Remove from heat and let cool.
- Assemble the Pavlova: Once the pavlova has cooled completely, transfer it to a serving platter. Spoon the caramel sauce over the meringue base, allowing some to spill over the edges. Gently spoon the cooked apples onto the center of the pavlova.
- Garnish and Serve: If desired, garnish with fresh mint leaves or chopped nuts for a bit of crunch. Drizzle more salted caramel sauce over the apples, then serve and enjoy!
Tips for Perfect Salted Caramel Apple Pavlova
- Avoid Humid Weather: Meringues are sensitive to humidity. Dry days yield the crispiest results.
- Room Temperature Eggs: Room-temperature egg whites whip better, resulting in a stable meringue.
- Keep the Layers Separate Until Serving: Assemble the pavlova just before serving to maintain the meringue’s crisp texture.
- Double the Caramel Sauce: It’s so good, you’ll want extra for drizzling over ice cream or pancakes later!
- Use a Serrated Knife: A serrated knife works best for slicing the pavlova without crushing it.
Reader Reviews
⭐⭐⭐⭐⭐ “This pavlova is the perfect combination of textures and flavors. Everyone at Thanksgiving was impressed!” – Emma
⭐⭐⭐⭐ “The caramel sauce is heavenly! I could eat it with a spoon.” – Sarah
⭐⭐⭐⭐⭐ “The meringue came out perfectly, and the apples were so flavorful. A new family favorite!” – Alex
⭐⭐⭐⭐⭐ “I was nervous about making meringue, but your instructions made it so easy. Thank you!” – Hannah
⭐⭐⭐⭐⭐ “Absolutely delicious! The salted caramel takes this dessert to the next level.” – Rachel
Printable Recipe
Salted Caramel Apple Pavlova
Salted Caramel Apple Pavlova combines a crisp meringue base with whipped cream, spiced apples, and rich salted caramel. A show-stopping dessert for any occasion!
Ingredients
- For the Pavlova:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- A pinch of salt
- For the Salted Caramel Sauce:
- 1/2 cup (120g) unsalted butter
- 1 cup (200g) brown sugar, packed
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- For the Apple Topping:
- 3 medium apples (preferably Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 tablespoon lemon juice
- Optional: Fresh mint leaves or chopped nuts for garnish
Instructions
Preheat the Oven and Prepare Baking Sheet:
- Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper and trace a 9-inch (23 cm) circle on the paper. Flip the paper over so the pencil markings are on the bottom, then set it aside.
Make the Pavlova Meringue:
- In a large mixing bowl, whisk the egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, until the meringue is glossy and stiff peaks form. Beat in the vanilla extract, white vinegar, and cornstarch.
Shape the Pavlova:
- Spoon the meringue onto the prepared baking sheet within the circle you traced. Smooth the edges and create a slight indentation in the center to hold the toppings later. Bake for 1 hour and 15 minutes, or until the pavlova is crisp and golden on the outside but still slightly soft on the inside. Turn off the oven, leave the door ajar, and let the pavlova cool completely in the oven for at least an hour.
Make the Salted Caramel Sauce:
- In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and cook, stirring occasionally, until the sugar is fully dissolved. Carefully add the heavy cream (it will bubble) and whisk until smooth. Bring the sauce to a simmer for about 2-3 minutes, then remove from heat. Stir in the vanilla extract and sea salt. Let the caramel cool for a few minutes.
Prepare the Apples:
- While the pavlova is baking, peel, core, and slice the apples. In a skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes until the apples are softened but still hold their shape. Stir in the lemon juice and cook for an additional minute. Remove from heat and let cool.
Assemble the Pavlova:
- Once the pavlova has cooled completely, transfer it to a serving platter. Spoon the caramel sauce over the meringue base, allowing some to spill over the edges. Gently spoon the cooked apples onto the center of the pavlova.
Garnish and Serve:
- If desired, garnish with fresh mint leaves or chopped nuts for a bit of crunch. Drizzle more salted caramel sauce over the apples, then serve and enjoy!
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If You Enjoyed This Recipe, Please Share!
Salted Caramel Apple Pavlova is more than a dessert—it’s an experience. If you loved making and enjoying this recipe, why not share it with others? Post a picture of your masterpiece on social media, tag me, and inspire your friends to try it too.
There’s nothing better than sharing delicious food and spreading a little sweetness. Your support helps keep the joy of baking alive in every kitchen. Let’s make dessert dreams come true, one pavlova at a time!
