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 the goods

4 egg whites (room temp)

1 1/2 cups castor / superfine sugar

2 1/2 teaspoons cinnamon

pinch salt

1 tablespoon corn starch / flour

1 teaspoon vanilla

1 teaspoon malt / pale  vinegar

topping:

2 cups whipping cream

1-2 cups chunky apple sauce

1 cup caramel sauce

1 red delicious apple

1 cup superfine / castor sugar (for toffee)

 

 

time: 30minutes active, 

2 hours baking and cooling 

you will need:

  • large mixing bowl
  • electric mixers
  • aluminium foil
  • baking sheet

 

adam's ruin; cinnamon pavlova with apples, caramel and toffee

for the uninitiated, a pvalova is basically a meringue on steriods and in drag. It is the signtaure dish of the Aussie housewife

it is usually a sicky sweet affair topped with mountains of whipped cream and fruit

I decided to throw in a little spice, cinnamon that is...this is a perfect dessert for when you start craving those autumnal flavours, but the weather hasn't quite turned yet

heck, it's a perfect dessert for any time of the year!

I like pavlovas because they are deceptively easy, look frightfully dramatic and you can knock out the pav the day before, store it in an airtight container and then spend 10 minutes frocking it up before you serve it...people will think that you pulled it together in no time!

here we go:

make sure that your mixing bowl and beaters are spotless and dry. this is important as egg whites will not whip properly unless everything is clean

pre-heat the oven to 300f / 150c. then line a baking sheet with aluminium foil and butter it very lightly

crack the egg whites into a small bowl, ensure that no shell or yolk made its way into the bowl, then pour the egg whites into your mixing bowl

mix the sugar with the cinnamon in a small bowl and stir to mix the cinnamon through

add the salt to the egg whites and beat on high until they foam up and start to form peaks (stop the beaters, drag them up through the egg whites and see if they form a peak which holds its shape)

add 1/4 of the sugar and beat on high. the egg whites will start to take  on a glossy sheen, add another 1/4 sugar, beat well...continue to add the remaining sugar. you are beating in between to dissolve the sugar...this will affect your pavlova. after about 5 minutes of beating (depending upon your beaters) you will have a glossy, stiff mountain of meringue

pour the vanilla, vinegar and corn startch / flour on top of the meringue and gently fold it through with a spatula

spoon the meringue into a circular heap about 10 inches / 20 cm across in the middle of the lined baking try. use a spatula or a knife to straighten the sides and top. I prefer a 'looser' shape, so I let it stay a little lopsided...it's your choice

bake in the oven for 1 1/4 hrs, turn the oven off and let the pavlova cool completely in the closed oven (do not peek!)

if baking ahead, store the pavlova in an air tight container

topping:

whip about 2 cups of whipping cream with a little sugar

spoon the apple sauce ( I prefer Trader Joe's chunky spiced apple sauce) into a ring on top of the pavlova

pile the whipped cream inside the ring of apple sauce

drizzle the caramel sauce (store bought: Bonne Maman makes the best) in a circle around the whipped cream and drizzle a little more on top

slice a red delicious apple into quarters and slice out the core, then slice each quarter into about 6-8 slivers. insert these slivers through the cream and into the pavlova crust

if you want the toffee shards as well, pour 1 cup of superfine sugar over the base of a skillet and heat it over a medium / high flame until the sugar melts, about 4-5 minutes. toss the sugar around by shaking the skillet handle and be careful: sugar burns easily and you do not want melted sugar on your skin. pour the toffee onto a sheet of lightly buttered aluminum foil and allow the drizzled toffee to set. break into shards and stick them into the pavlova

 

 

 

 

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