Toffee apple pavlovas
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.
Note: + Cooling & chilling time
- 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
- 1/2 cup (110g) caster sugar
- 3/4 cup (185ml) pouring (pure) cream or thickened cream
- Pinch of salt
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.
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.
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.
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.
Divide the pavlovas among serving plates. Spoon over the mascarpone mixture and top with apple. Drizzle with remaining caramel sauce to serve.
Serve with torn raspberries.