Summer flavors are alive in this baked meringue dessert. Strawberry jam pavlova is topped with homemade whipped cream and delicious apple sage compote for an easy, elegant dessert. Try this apple, strawberry and sage pavlova to impress friends with the flavor profile and mouthfeel.
I am in love with this pavlova- and the story behind it is even better. I was browsing my Nextdoor app and saw that some neighbors had more apples on their tree than they could handle. They were inviting those in the area to help them lighten the load. Free produce? I’m there. Picking good apples sans ladder was quite the challenge, but I walked away with a bag and a smile.
Pavlova was a no-brainer as for how to utilize the apples. It’s the perfect dessert. Pavlova has a crisp outer layer, beautifully airy inside, and so much room for creativity! I have a small sage plant on the front porch and wanted to incorporate that earthen flavor as well- it is in perfect balance with the cheery, sweet flavors of apple and strawberry, This dessert reflects the accessible and delicious ingredients that are all on my block. I hope you enjoy them as much I did.
Please try out the recipe and rate/ leave a comment!
Apple Sage & Strawberry Pavlova
Equipment
- stand mixer
Ingredients
Pavlova
- 4 egg whites room temperature
- 3/4 cup powdered sugar
- 2 1/2 tbsp strawberry jam
- 1/2 tsp vanilla extract
- 1 tsp apple cider vinegar or cream of tartar
- 1 1/2 tsp cornstarch
Apple Sage Compote
- 2 cups chopped apple
- 1/2 tbsp powdered sage
- 1/4 tsp cinnamon
- 1/4 cup brown sugar
- water
- 1 tbsp cornstarch
Whipped Cream
- 1/2 cup heavy whipping cream
- 3 tbsp honey
Instructions
- Preheat oven to 350 and line baking sheet with parchment. Pour egg whites into mixer and beat until soft peaks forms. Then add sugar slowly. Continue beating until peaks are firm. Add vanilla extract and strawberry jam. Peaks should be very firm and retain shape even when held upside down. Fold in vinegar (tartar) and cornstarch.
- Spread into a 8" circular shape onto parchment paper, making a well in the center with taller sides. Create decorative swoops and peaks with spatula if desired. Place in oven and immediately lower temperature to 200. Bake for 1 hour 45 minutes to 2 hours, or until pavlova is firm and dry. Let cool in oven.
- While pavlova cooks, combine all compote ingredients excepting cornstarch in a medium saucepan and bring to a simmer. Let simmer for 5-7 minutes, then remove from heat. Mix in cornstarch slurry and let cool.
- For whipped cream, beat heavy cream until soft peaks form. Add honey and continue beating for 1-2 minutes. Top pavlova with a thick, generous layer of whipped cream followed by apple sage compote. *Optional -garnish with fresh sage.