- Vegetarian
- Seafood free
- Shellfish free
- Wheat free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Gluten free
These individual toffee apple pavlovas taste as good as they look. Drizzled with homemade caramel sauce and a dollop of mascarpone cream, you won’t want to share.
- Serves6
- Cook time1 hour
- Prep time20 minutes, + Cooling & chilling time
Ingredients
- 5 Coles Australian Free Range Egg whites
- 1 1/4 cups (275g) caster sugar
- 1/2 tsp white vinegar
- 2 tsp cornflour
- Pinch of ground cinnamon
- Pinch of ground star anise
- 250g mascarpone
- 1/2 cup (125ml) pouring (pure) cream or thickened cream
- 1 tbs brandy or apple juice
- 3 Smitten apples, cored, thinly sliced
Caramel sauce
- 1/2 cup (110g) caster sugar
- 3/4 cup (185ml) pouring (pure) cream or thickened cream
- Pinch of salt
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves completely. Add the vinegar, cornflour, cinnamon and star anise and whisk until just combined. Spoon 6 equal portions of the mixture onto the lined tray and shape each portion into an 8cm disc.Step 2
Bake for 1 hour or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.Step 3
Meanwhile, to make the caramel sauce, place the sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar melts and caramelises. Remove from heat. Carefully add the cream. Place over low heat and cook, stirring, for 5 mins or until the toffee dissolves and the sauce is smooth and thickens slightly. Add salt and stir to combine. Cool completely. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.Step 4
Use a clean electric mixer to whisk mascarpone, cream and brandy or apple juice in a large bowl until soft peaks form. Add half the caramel sauce and gently marble with a large metal spoon.Step 5
Divide the pavlovas among serving plates. Spoon over the mascarpone mixture and top with apple. Drizzle with remaining caramel sauce to serve.
Recipe tip
Serve with torn raspberries.
Nutrition Information
Per Serve
Energy: 2275kJ/544 Cals (26%)
Protein: 7g (14%)
Fat: 32g (46%)
Sat fat: 21g (88%)
Carb: 58g (19%)
Sugar: 57g (63%)
Fibre: 1g (3%)
Sodium: 106mg (5%)
Toffee apple pavlovas
- Serves6
- Cook time1 hour
- Prep time20 minutes, + Cooling & chilling time
Ingredients
- 5 Coles Australian Free Range Egg whites
- 1 1/4 cups (275g) caster sugar
- 1/2 tsp white vinegar
- 2 tsp cornflour
- Pinch of ground cinnamon
- Pinch of ground star anise
- 250g mascarpone
- 1/2 cup (125ml) pouring (pure) cream or thickened cream
- 1 tbs brandy or apple juice
- 3 Smitten apples, cored, thinly sliced
Caramel sauce
- 1/2 cup (110g) caster sugar
- 3/4 cup (185ml) pouring (pure) cream or thickened cream
- Pinch of salt
Description
These individual toffee apple pavlovas taste as good as they look. Drizzled with homemade caramel sauce and a dollop of mascarpone cream, you won’t want to share.
Method
Step 1
Preheat oven to 100°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the sugar dissolves completely. Add the vinegar, cornflour, cinnamon and star anise and whisk until just combined. Spoon 6 equal portions of the mixture onto the lined tray and shape each portion into an 8cm disc.Step 2
Bake for 1 hour or until dry to the touch. Turn oven off. Leave the pavlovas in the oven, with the door ajar, for 1 hour to cool completely.Step 3
Meanwhile, to make the caramel sauce, place the sugar in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar melts and caramelises. Remove from heat. Carefully add the cream. Place over low heat and cook, stirring, for 5 mins or until the toffee dissolves and the sauce is smooth and thickens slightly. Add salt and stir to combine. Cool completely. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.Step 4
Use a clean electric mixer to whisk mascarpone, cream and brandy or apple juice in a large bowl until soft peaks form. Add half the caramel sauce and gently marble with a large metal spoon.Step 5
Divide the pavlovas among serving plates. Spoon over the mascarpone mixture and top with apple. Drizzle with remaining caramel sauce to serve.