Cappuccino Pavlova with Sweetened Apples

A Pavlova not only sounds lovely, it looks gorgeous too. Okay, you might be asking, what is a Pavlova? It is a light and airy meringue-based dessert. Each bite just melts in your mouth. A fun fact: It was named after the Russian ballet dancer Anna Pavlova. The lovely dessert can be vanilla, chocolate, mint, you pick the flavor. To top the dessert off, add berries, whipped cream, or something that screams Fall. For now, let’s enjoy some Cappuccino Pavlova with Sweetened Apples.

Cappuccino Pavlova with Sweetened Apples

It will puff up while baking, then deflate while cooling. The outside is a delicate shell. The inside is soft and fluffy. I love this time of year, everything I make seems to include apples. So it seemed fitting to combine apples with chocolate. The flavors worked perfectly together!

Cappuccino Pavlova with Sweetened Apples

I have had a Pavlova on my Kitchen Bucket List FOREVER. When I received some delicious fudge from Swiss Maid Fudge, I decided it was time to finally make this delicious dessert. It really is not hard to make, and does not require very many ingredients. Adding some Swiss Maid Fudge will add little pieces of happiness with each bite.

Cappuccino Pavlova with Sweetened Apples

Since I have never made this dessert before, I found the perfect recipe on Nigella Lawson’s site. She made the recipe easy to follow. Now I plan to make this recipe a lot in the future. It would be perfect as a birthday cake, yum!!

Cappuccino Pavlova with Sweetened Apples

Yields 8-10

Cappuccino Pavlova with Sweetened Apples

30 minPrep Time

1 hr, 15 Cook Time

1 hr, 45 Total Time

Save RecipeSave Recipe


For the chocolate meringue base:
6 large egg whites
1 1/2 cups superfine sugar
3 tablespoons unsweetened cocoa (sieved)
1 teaspoon balsamic vinegar (or red wine vinegar)
1/3 cup Cappuccino Swiss Maid Fudge (finely chopped)
For Sweetened Apples:
Three large apples, peeled and diced
1/2 cup bourbon honey (or regular honey)


For Pavlova:
Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.

Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in. Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it's ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. When you're ready to serve, invert onto a big, flat-bottomed plate.

For Sweetened Apples:
Dice apples into 1/4 inch pieces. Place in sauce pot, cook apples on medium heat until tenter. Half-way through cooking process, add honey, stir well. Let cool completely.

Place cooked apples on top of Pavlova.



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