Salted Caramel Apple Pie Pavlova (2024)

Now that fall is officially here, I feel like I am so unprepared for it despite talking about it for the past month and a half. As it turns out, I ate a few too many cupcakes my jeans have mysteriously shrunk and I am in need of at least one good pair of jeans before I try and work on that waistline.

My daughter is also a little upset because her favorite flats from last year are too small. I’ve been looking everywhere for a similar pair to no avail. As much as I love shopping for clothes, this year I am dreading it as I must be a lot more strategic in my purchases what with the move.

For some reason, I am the only person in my family who loves pavlova. The mix of light meringue, smooth cream, and fresh fruit is too good for me to pass up. My family, however, feels as though the mixture is just too light for their tastes.

They would prefer more crunch; and perhaps the pavlova to sit on top of a cake which is why I made my pavlova cupcakes. This left me conflicted about my apple pie pavlova. I had grand visions of this being a tiered pavlova cake, but worried that I would be left to eat it on my own.

As it turns out, that is not an issue at all. This apple pie pavlova is incredible and I already ate half of it. The pavlova is flavored with freshly ground cinnamon and Rodelle Reserve Vanilla extract. The Rodelle Reserve Vanilla was made in only a small batch of just 84 gallons. It was aged for six months in French Oak Barrels which helped to enrich the vanilla flavor, but also create a smoother taste.

The bottles themselves were screen printed and have a gourmet Madagascar vanilla bean inside. When I first tried the vanilla extract I was blown away. The flavors are so complex and the floral, fruity notes have never been more distinct. It really shines in this pavlova, making you want to come back for more and more. If you cannot get your hands on the Reserve, a vanilla bean will also work.

I also cooked the apples in white wine and made a fresh batch of my favorite dark salted caramel sauce (minus the bourbon this time). For the cream, I originally wanted to use mascarpone whipped with heavy cream, but only had honey goats cheese available and used this instead with cream and the results were spectacular.

Each component put together creates an unforgettable dessert your family and friends will never forget. Or, you know, you can be like me and eat half of it on your own while your jeans shrink.

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