Smooth sharp butterscotch, sugar soaked apples, cinnamon spiked cream and chewy meringue. Need I say more?
Nothing says autumn like a desert which marries caramel apples and cinnamon cream with burnt butterscotch sauce. All that's missing is a vessel to host said goodness. This is where the meringue comes in.
Thought pavlovas were just for summer berries to be enjoyed at a family BBQ? You thought wrong. An autumnal pavlova is the perfect post-gravy soaked pie dinner dessert to devour in a candle lit dining room. We need something delicious to distract us from 4pm sunsets, right?
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
This dessert, is of course, best eaten in one sitting. But it will last up to one day once assembled.
Taking this to a friends house? Taken un-assembled which will extend the shelf life.
Did you try this recipe? Don’t forget to rate the recipe and leave a comment below. Want more free from bakes? Join me on Instagram for more free from recipe ideas.
Merguine
Burnt caramel sauce
Apple topping
Whipped cream
Preheat the oven to 100c fan, and line a large flat baking tray with baking paper.
Crack all four eggs into a large stand mixing bowl and whisk until fluffy.
While whisking, slowly pour in the caster sugar, followed by the icing sugar, cornflour and white wine vinegar.
Continue to whisk until the meringue forms stiff peaks.
Place the meringue on the baking paper in any shape you prefer, creating a crater in the middle for the cream and apples.
Place in the oven for 2 hours, leaving it in the oven for an hour to cool down.
While the meringue is cooking, prepare the burnt caramel. Place the butter in a saucepan to fully melt, before adding in the brown sugar.
When the caramel is bubbling, add the caramel and whisk heavily to avoid the caramel hardening. Using a thermometer, leave until it hits 104c, or about 3-4 minutes if without. Leave to cool for 5 minutes before transferring into a heat proof jar.
To prepare the apples, peel both apples and slice tin segments.
Add the butter, followed quickly by the brown sugar in a frying pan. Once melted add the apple and stir in until they are completely coated in the butter sugar mix. Cook until the apple is soft.
When you are ready to assemble, prepare the whipped cream. Add the double cream and sifted icing sugar and cinnamon into a mixing bowl and whisk until thick. Careful not to over whisk, and leave a small portion of double cream to add if needed.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.