Autumn Pavlova

5 from 1 vote

This Autumn Pavlova may just be the perfect Thanksgiving Pavlova. Lightly maple flavoured meringue & whipped cream, with festive fall fruits!

Prep Time20

Cook Time1 20

Cooling Time3

Total Time4 40

Course: Dessert

Cuisine: Australian

Diet: , Gluten Free,

Servings: People

Calories: 287kcal

Equipment

Parchment Paper
Baking sheet

Ingredients

Maple Pavlova

4 Large Egg Whites
Pinch Salt
1 cup Super Fine Sugar
2 teaspoon White Vinegar
1 teaspoon Cornstarch
1 teaspoon Maple Flavour Extract

Maple Whipped Cream:

1 ¼ cup Heavy Cream
2 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
Pinch Salt

Assembly:

2 tablespoon Maple Syrup
1 tablespoon Lemon Juice
½ Bosc Pear
½ Honeycrisp Apple
3 Figs Quartered
Toasted Pecan Halves
Sweetened Dried Cranberries
Fresh Sage Leaves Small ones!

Instructions

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.
Sprinkle vinegar, cornstarch, and maple flavouring over meringue, gently fold in till combined.
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.
Put the sheet pan into your hot oven, and turn the temperature down to 250 degrees.
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.

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.
Mound the whipped cream on your pavlova, and top with the apple and pear mixture.
Garnish with figs, pecans, dried cranberries, and sage leaves.
Serve immediately - Pavlova does not hold up well as leftovers, as the meringue will get soggy pretty quickly after assembling.

Notes

Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar!

Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.

If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

Nutrition