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Apple Pie Pavlova

  • Prep Time
    20 MINS
  • Cook Time
    1 HR 15 MINS
  • KCals 121
  • Carbs 25G
10 Servings

Ingredients

For the pavlova

  • 3 egg whites
  • 75 g golden caster sugar
  • 50 g icing sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla essence

For the apple

  • 4 cooking apples peeled, cored and sliced
  • 3 tbsp brown granulated sweetener
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 tbsp water
  • 1 tbsp lemon juice

For the topping

  • 60 g mascarpone cheese
  • 60 g fat free Greek yoghurt
  • 3 tsp 50% less sugar caramel dessert topping
  • 1 ginger nut biscuit crushed

Instructions

  1. Pre-heat the oven to 150°C and line a baking tray with greaseproof paper.

  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.

  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.

  4. Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.

  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.

  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.

  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.

  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.

  9. When the pavlova is completely cool,  top with the mascarpone mixture and spoon over the apples.

  10. Drizzle with the remaining 1 tsp of caramel dessert topping and sprinkle over the crushed ginger nut biscuit.

Enjoy!

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