Autumn Pavlova

If you follow my main blog - Celebration Generation - you probably know that we’re HUGE fans of Pavlovas.

It’s a famous Australian dessert - or New Zealand dessert, depending on who you ask. Either way, it’s named after a famous ballerina, Anna Pavlova.

The dessert is supposed to be a visual nod to a ballerina’s tutu, starting with a round base of meringue that’s crunchy on the outside, and like a marshmallow inside. That base meringue is topped with a layer of fluffy whipped cream, then mounded with fresh fruit.

Between flavouring the base and the whipped cream, and your choice of fresh fruits... there are SO many different ways you can do up a “Pav”.

Thanksgiving Pavlova!

I’ve done a bunch for different seasons, but had yet to do a fall one. With Canadian Thanksgiving in the recent past, and American Thanksgiving (“Yanksgiving”, to us!) Coming up, I figured it was about time to come up with a seasonally appropriate Pavlova!

This one started out with some experimenting, before finalizing the recipe I’m sharing with you.

Making the base with maple sugar was an expensive (but tasty!) flop, and it took a bit of debate to settle on the range of toppings I wanted.

When all was said and done, this recipe turned out AMAZING. I don’t know if it’s just being in the mood for these kinds of seasonal flavours, but I think this might be one of my favourite pavlovas ever!

As a heads up - if you’ve never made a Pavlova before or aren’t versed in meringues, I HIGHLY recommend reading my How to Make a Pavlova post - it’s basically Pavlovas 101, with a ton of tips for ensuring success with any Pavlova you make.

Anyway, let’s look at what you’ll need to have on hand, to make one of your own!

Ingredients

This recipe uses really basic ingredients - you shouldn’t have a hard time finding everything you need in most larger grocery stores, though seasonality could be an issue at other times of year.

As always, I have a few ingredient notes for you:

Superfine Sugar

Super fine sugar / castor sugar is basically granulated sugar that’s been processed down to a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar!

Super fine sugar is usually sold in small boxes, near the sugar in the baking aisle.

If you can’t find any, though, it’s super easy to make your own - I always do, because I can’t be arsed to pay the upcharge.

All you need to do is run some granulated sugar in your food processor until it’s got a fine grain. Don’t take it as far as powdering it, and be sure to measure AFTER you process it!

Large Egg Whites

The egg whites make or break this dessert recipe, so handling them correctly is important.

First of all, you need to avoid getting even a speck of egg yolk in with the whites. Even the smallest bit of it will prevent your meringue from whipping up properly.

On that note, you’ll need to avoid getting any grease in the meringue at all. Clean hands, clean bowl, clean whisk attachment are all important!

Also, know that eggs break / separate best when cold, but whip up the best when they’re a little warmer.

When in doubt, break and separate them straight out of the fridge, then let them warm up to room temperature before whipping them.

White Vinegar

You can use fresh lemon juice or apple cider vinegar if you need to, I just use white vinegar in this because it’s the most neutral tasting acid option.

Maple Flavour Extract

I use the Club House brand imitation maple extract. A few things to note:

1. This doesn’t taste like maple syrup, so much as maple creme cookies. I use only enough to give it a subtle taste - any more will risk giving your meringue more of a cartoonish flavour, if that makes sense.

2. While I’d usually use maple sugar and/or maple syrup before ever using an artificial flavouring, it just works best in this recipe.

3. If you’re using something else, be sure it’s not oil based. An oil based flavouring will deflate your meringue long before it’s done baking!

Toppings

I chose the toppings for my Thanksgiving Pavlova to not only be seasonal and vaguely Thanksgiving themed, but also to have a variety of colours, textures, and flavours that all work together - and with the maple base.

I used Bosc, Honeycrisp Apple, Fresh Figs, Toasted Pecan Halves, Sweetened Dried Cranberries, and Fresh Sage Leaves.

A few notes:

1. Use whatever kind of apple and pear you like. Personally, I like to have one green, and the other red - but that’s just for the look!

2. The figs I used were Black Mission Figs, but you can use whatever fresh figs you like - and can get your hands on. I wouldn’t recommend swapping in dried figs, as the texture would be weird for a Pavlova.

3. If fresh figs aren’t an option, I’d probably swap in some fresh pomegranate arils.

4. For toasted pecans, I measure the pecans into a dry pan (no oil!). Cook them over medium heat - stirring constantly - until they’re fragrant. Then I just dump them on a plate and let them cool until I’m really to use them.

5. I love fresh sage with this Pavlova, for aesthetic, flavour, AND thematic reasons. I can’t think of another herb that would swap in well - and I wouldn’t recommend using dried sage in its place. If fresh sage isn’t an option, I’d recommend just skipping it altogether, rather than substituting anything.

Everything Else

Rounding out this recipe, you will need:

Heavy Cream - AKA Heavy Whipping Cream, or Whipping Cream.
Maple Syrup - The real stuff!
Lemon Juice
Vanilla Extract
Cornstarch
Salt

Aside from the couple of mini notes I’ve included here, I don’t really have anything to add, for these last few ingredients. Pretty straightforward stuff!

How to Make an Autumn Pavlova

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Maple Pavlova

Get ready: Preheat your oven to 325 degrees.

Remove eggs from fridge, separate the egg whites, and allow to warm to room temp (about 5 minutes).

Line a baking sheet with a sheet of parchment paper, and set aside. Fit your electric mixer with the whisk attachment.

In your mixing bowl (if using an electric hand mixer) or in the bowl of a stand mixer, beat egg whites together with salt - on high speed - until glossy, soft peaks form.

Lower speed down to around a low - medium speed.

Slowly add the sugar - a little bit at a time - to the egg white mixture, and continue whipping until stiff peaks form.

Turn off mixer, remove bowl.

Heap meringue mixture onto the center of your baking sheet. Use a rubber spatula to spread the meringue out to approximately an 8-9 inch circle.

Bake for 1 hour and 20 minutes.

Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours, before carefully transferring the Pavlova to your serving plate.

Maple Whipped Cream

Just before serving, whip the heavy cream until soft peaks form. Add the maple syrup, vanilla, and salt, continue whipping until it’s the texture you like.

Note: Don’t overwhip, or you’ll get maple flavoured butter!

Assembly

In a medium bowl, whisk together the maple syrup and lemon juice.

Thinly slice the pear and apple, add to the bowl and gently toss to coat with the maple mixture.

More Gluten-Free Holiday Recipes!

Looking for something festive - for the whole family? Here are some great options!

Cranberry Chicken
Cranberry Jello Salad
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free-Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten-Free Gingerbread Loaf
Gluten Free Gingerbread Scones
Gluten-Free Maple Pumpkin Pie
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Paska [Easter Bread]
Gluten Free Sauerkraut Buns [Pyrizhky]
Gluten-Free Stuffing Recipe
Keto Gingerbread Pancakes
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Roasted Carrots & Parsnips
Sweet Potato Souffle