Spiced apple and salted butterscotch pavlova

Serves 8 Desserts and puddings




  • 150g brown sugar
  • 250ml double cream
  • 75g unsalted butter, cubed
  • 1/4tsp sea salt, crushed

For the pavlova

  • icing sugar, for dusting
  • 1/2 lemon
  • 6 egg whites
  • 300g caster sugar
  • 1tsp white vinegar
  • 1tsp cornflour
  • 1tsp cream of tartar
  • 1tsp ground cinnamon
  • 250g mascarpone
  • 300ml double cream
  • 1 quantity salted butterscotch (see below)
  • 80g flaked almonds, toasted

For the spiced apple

  • 5 large green apples (800g total weight), peeled, cored and cut into 2cm cubes
  • 250ml prosecco or other sparkling white wine
  • 75g brown sugar
  • 1 star anise
  • 1tsp ground cinnamon
  • 5 cloves
  • 1 vanilla pod, split and seeds scraped


This one’s a bit of a show-stopper! Pavlova is pretty easy to make once you get a bit of practice in. use an appropriate-sized bowl as a template when drawing circles onto the greaseproof paper.

To make the salted butterscotch, place all the ingredients in a saucepan and bring to a boil, stirring often.

Reduce the heat to low– medium and simmer for 15–20 minutes until thickened and smooth, then set aside to cool slightly. Preheat the oven to 170°C/325°F/Gas 3. Line 3 baking trays with greaseproof paper.

draw an 18–20cm circle on each sheet of paper with a pencil and dust the inside of each circle with icing sugar to stop the meringue from sticking.

Wipe the inside of the bowl of a stand mixer with the cut side of the lemon to remove any traces of oil. Add the egg whites and whisk on medium speed for 2–3 minutes or until voluminous and frothy. Increase the speed to high and add the sugar, 1 tbsp at a time, beating between additions until the mixture is thick and glossy and holds firm peaks. Add the salt, vinegar, cornflour, cream of tartar and cinnamon and fold them in gently to combine.

Dot a small amount of meringue on the underside of each corner of greaseproof paper to hold it in place. divide the meringue mixture among the trays, mounding it up. Flatten the tops and smooth the sides. reduce oven temperature to 140°C/275°F/Gas 1 and bake for 11⁄4 hours.

Leave the meringues in the switched-off oven to cool with the door slightly ajar. Meanwhile, for the spiced apple, place all the ingredients in a saucepan with 125ml water. Stir to combine, then bring to a boil over high heat. reduce the heat to low–medium and simmer for 6–7 minutes or until the apple is starting to soften.

Remove the apple with a slotted spoon and set aside. discard the star anise, cloves and vanilla pod, then reduce the remaining liquid over low–medium heat for about 15 minutes to a syrupy glaze. Stir the glaze through the apple and set aside to cool completely. Whip the mascarpone and cream together until thick and smooth.

To assemble, spread one-third of the cream mixture over the first meringue, top with one-third of the spiced apple, drizzle with one-third of the butterscotch and scatter with one-third of the almonds. Add a second meringue and repeat the apple, sauce and almond layering. repeat for the final meringue tier and serve the pavlova immediately.

Recipe from What Katie Ate by Katie Quinn Davies Photo by Katie Quinn Davies (Salt Yard Books, £25)
Recipe from What Katie Ate by Katie Quinn Davies Photo by Katie Quinn Davies (Salt Yard Books, £25)


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