Apple Pie Pavlova
Move aside apple pie, we've got a creamy, light pavlova with caramel-drizzled apples for you. You won't believe how low on calories it is!
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NutritionPer Serving
- Calories121
- Carbs25g
- Protein2.5g
- Fat3.2g
- Saturates1.9g
- Sugars22g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A delicious home-made apple pie isn’t something you can usually enjoy on your slimming journey. Don’t worry! We’ve got a lighter option for you that’ll satisfy your cravings for those flavours and then some.
Thanks to a few clever swaps, our Apple Pie Pavlova is sweet, delicious and still low on calories! We’ve added a creamy topping and caramel-drizzled apples to a home-baked meringue.
With a sprinkling of cinnamon, ginger nut crumbs and citrus flavours, these autumn flavours make a sweet treat for any time of year. It’s bound to go down a storm at dinner parties! You can store this one in an airtight container for a few days too, so there’s no need to worry about wasted leftovers.
What diets is this Apple Pie Pavlova recipe suitable for?
Apple Pie Pavlova can be enjoyed on gluten free and vegetarian diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Apple Pie Pavlova?
You should be able to find everything that you need in your local supermarket.
There are a couple of bits of equipment that might make this recipe even easier:
We’d recommend making sure you have a sturdy mixing bowl and a really good whisk.
It’s REALLY important that your mixing bowl and whisk are both totally clean and grease free, as this could affect the finished pavlova.
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We’d recommend using a mixing bowl. One like this from Amazon will do the job!
You’ll also want to use a really good whisk, and it will come in handy next time you bake.
How many calories are in this Apple Pie Pavlova?
There are 121 calories in each portion of our slimming friendly Apple Pie Pavlova. This means it falls into our Everyday Light recipe category.
This Apple Pie Pavlova recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 150°C and line a baking tray with greaseproof paper.
Step 2
Place the egg whites into a very clean mixing bowl. Make sure there is no egg yolk in the bowl with the egg whites. Start to whisk, using an electric hand whisk until the egg whites form soft peaks.
Step 3
Add the golden caster sugar, one tablespoon at a time and whisk until fully mixed in. Then sift in the icing sugar and whisk in a little at a time.The egg whites should be stiff and glossy and when you feel the meringue, you should not be able to feel any grittiness as the sugar should be dissolved. If it hasn’t, continue to whisk for another minute.
Step 4
Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.
Step 5
Spoon out the mixture onto the lined baking tray. Form a rough circle of around 27cm. Leave a slightly raised edge by pushing some of the meringue out towards the edges, leaving an area where your filling will sit.
Step 6
Place into the oven for 15 minutes. After 15 minutes lower the temperature to 120ºC and bake for a further 1 hour. Once the meringue has finished baking, turn the oven off and leave the meringue to cool completely inside the oven for 2 hours.
Step 7
Whilst the pavlova bakes add the apple, sweetener, lemon juice, cinnamon, ginger and water to a small saucepan. Heat on a medium heat for 10 minutes until the apples are soft but still holding their shape. Leave to cool completely.
Step 8
Mix the mascarpone, Greek yogurt and 2 tsp caramel dessert topping in a bowl until fully combined, leave in the fridge until ready to assemble.
Step 9
When the pavlova is completely cool, top with the mascarpone mixture and spoon over the apples.
Step 10
Drizzle with the remaining 1 tsp of caramel dessert topping and sprinkle over the crushed ginger nut biscuit.
What could I serve with this Apple Pie Pavlova?
This Apple Pie Pavlova doesn’t really need any accompaniments, but it works really well when served after the following starter, main and side:
How do you know when this Apple Pie Pavlova is cooked?
You’ll know this Apple Pie Pavlova isn’t ready if it’s still gooey inside.
You’ll need to bake this Apple Pie Pavlova for at least 1 hour at 120°C while the meringue bakes.
Leave the meringue to cool in the middle for over 2 hours before topping with the apple mixture.
How long can you keep Apple Pie Pavlova in the fridge?
You can keep leftovers of this Apple Pie Pavlova in the fridge for approximately 3 days or so, if stored in an airtight container.
Can I freeze Apple Pie Pavlova?
No, we wouldn’t recommend freezing this recipe.
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Apple Pie Pavlova
Move aside apple pie, we've got a creamy, light pavlova with caramel-drizzled apples for you. You won't believe how low on calories it is!
-
Prep Time
20 MINS
-
Cook Time
1 HR 15
- KCals 121
- Carbs 25G
Instructions
- Pre-heat the oven to 150°C and line a baking tray with greaseproof paper.
- Place the egg whites into a very clean mixing bowl. Make sure there is no egg yolk in the bowl with the egg whites. Start to whisk, using an electric hand whisk until the egg whites form soft peaks.
- Add the golden caster sugar, one tablespoon at a time and whisk until fully mixed in. Then sift in the icing sugar and whisk in a little at a time. The egg whites should be stiff and glossy and when you feel the meringue, you should not be able to feel any grittiness as the sugar should be dissolved. If it hasn’t, continue to whisk for another minute.
- Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.
- Spoon out the mixture onto the lined baking tray. Form a rough circle of around 27cm. Leave a slightly raised edge by pushing some of the meringue out towards the edges, leaving an area where your filling will sit.
- Place into the oven for 15 minutes. After 15 minutes lower the temperature to 120ºC and bake for a further 1 hour. Once the meringue has finished baking, turn the oven off and leave the meringue to cool completely inside the oven for 2 hours.
- Whilst the pavlova bakes add the apple, sweetener, lemon juice, cinnamon, ginger and water to a small saucepan. Heat on a medium heat for 10 minutes until the apples are soft but still holding their shape. Leave to cool completely.
- Mix the mascarpone, Greek yogurt and 2 tsp caramel dessert topping in a bowl until fully combined, leave in the fridge until ready to assemble.
- When the pavlova is completely cool, top with the mascarpone mixture and spoon over the apples.
- Drizzle with the remaining 1 tsp of caramel dessert topping and sprinkle over the crushed ginger nut biscuit.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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6 comments
See what others have to say
NickiThursday 9th November 2023
What would caramel desert topping do you use?
HollyWednesday 21st February 2024
Hey Nicki, we used the Clarks Dreamy Caramel Dessert Topping in this recipe, hope that helps!
CelesteWednesday 23rd November 2022
Hi,
I want to do a trial run of this before Christmas & just wondering could I use fresh fruit as topping instead of the apple? Thanks 🙂
SharonWednesday 23rd November 2022
Hi Celeste, yes, you could use any soft fruit of your choice instead of the apple. Strawberries, raspberries, blue berries, kiwi fruit and pineapple would work really well or use any other selection you prefer!
KarenTuesday 29th March 2022
Can you use a granulated sweetener to replace the caster sugar for this recipe?
HollyTuesday 29th March 2022
Hey Karen, when we developed this recipe we found that caster sugar worked best to create the best meringue for the pavlova, hope that helps!
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