{"id":53399,"date":"2025-11-04T07:00:19","date_gmt":"2025-11-04T12:00:19","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=53399"},"modified":"2025-11-03T14:48:11","modified_gmt":"2025-11-03T19:48:11","slug":"autumn-pavlova","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/autumn-pavlova\/","title":{"rendered":"Autumn Pavlova"},"content":{"rendered":"

This Autumn Pavlova may just be the perfect Thanksgiving Pavlova. Lightly maple flavoured meringue & whipped cream, with festive fall fruits!<\/p>\n

\"A<\/p>\n

Last week, I posted my Caramel Apple Cheesecake Dip Recipe<\/a>... and that one actually got me in the mood for designing a seasonal Pavlova.<\/p>\n

If you follow my main blog - Celebration Generation<\/a> - you probably know that we\u2019re HUGE fans of Pavlovas.<\/p>\n

It\u2019s a famous Australian dessert - or New Zealand dessert, depending on who you ask. Either way, it\u2019s named after a famous ballerina, Anna Pavlova. <\/p>\n

The dessert is supposed to be a visual nod to a ballerina\u2019s tutu, starting with a round base of meringue that\u2019s crunchy on the outside, and like a marshmallow inside. That base meringue is topped with a layer of fluffy whipped cream, then mounded with fresh fruit. <\/p>\n

Between flavouring the base and the whipped cream, and your choice of fresh fruits... there are SO many different ways you can do up a \u201cPav\u201d.<\/p><\/div>\n

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Thanksgiving Pavlova!<\/h4>\n

I\u2019ve done a bunch for different seasons, but had yet to do a fall one. With Canadian Thanksgiving in the recent past, and American Thanksgiving (\u201cYanksgiving\u201d, to us!) Coming up, I figured it was about time to come up with a seasonally appropriate Pavlova!<\/p>\n

This one started out with some experimenting, before finalizing the recipe I\u2019m sharing with you.<\/p>\n

Making the base with maple sugar was an expensive (but tasty!) flop, and it took a bit of debate to settle on the range of toppings I wanted.<\/p>\n

When all was said and done, this recipe turned out AMAZING. I don\u2019t know if it\u2019s just being in the mood for these kinds of seasonal flavours, but I think this might be one of my favourite pavlovas ever!<\/p>\n

As a heads up - if you\u2019ve never made a Pavlova before or aren\u2019t versed in meringues, I HIGHLY recommend reading my How to Make a Pavlova<\/a> post - it\u2019s basically Pavlovas 101, with a ton of tips for ensuring success with any Pavlova you make.<\/p>\n

Anyway, let\u2019s look at what you\u2019ll need to have on hand, to make one of your own!<\/p><\/div>\n

\"An<\/p>\n

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Ingredients<\/h2>\n

This recipe uses really basic ingredients - you shouldn\u2019t have a hard time finding everything you need in most larger grocery stores, though seasonality could be an issue at other times of year.<\/p>\n

As always, I have a few ingredient notes for you:<\/p>\n

Superfine Sugar<\/h4>\n

Super fine sugar \/ castor sugar is basically granulated sugar that\u2019s been processed down to a much finer grain size than regular granulated sugar. It is NOT powdered \/ icing sugar! <\/p>\n

Super fine sugar is usually sold in small boxes, near the sugar in the baking aisle. <\/p>\n

If you can\u2019t find any, though, it\u2019s super easy to make your own - I always do, because I can\u2019t be arsed to pay the upcharge.<\/p>\n

All you need to do is run some granulated sugar in your food processor until it\u2019s got a fine grain. Don\u2019t take it as far as powdering it, and be sure to measure AFTER you process it!<\/p><\/div>\n

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Large Egg Whites<\/h4>\n

The egg whites make or break this dessert recipe, so handling them correctly is important.<\/p>\n

First of all, you need to avoid getting even a speck of egg yolk in with the whites. Even the smallest bit of it will prevent your meringue from whipping up properly.<\/p>\n

On that note, you\u2019ll need to avoid getting any grease in the meringue at all. Clean hands, clean bowl, clean whisk attachment are all important!<\/p>\n

Also, know that eggs break \/ separate best when cold, but whip up the best when they\u2019re a little warmer.<\/p>\n

When in doubt, break and separate them straight out of the fridge, then let them warm up to room temperature before whipping them.<\/p><\/div>\n

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White Vinegar<\/h4>\n

You can use fresh lemon juice or apple cider vinegar if you need to, I just use white vinegar in this because it\u2019s the most neutral tasting acid option. <\/p>\n

Maple Flavour Extract<\/h4>\n

I use the Club House brand imitation maple extract. A few things to note:<\/p>\n

1. This doesn\u2019t taste like maple syrup, so much as maple creme cookies. I use only enough to give it a subtle taste - any more will risk giving your meringue more of a cartoonish flavour, if that makes sense.<\/p>\n

2. While I\u2019d usually use maple sugar and\/or maple syrup before ever using an artificial flavouring, it just works best in this recipe. <\/p>\n

3. If you\u2019re using something else, be sure it\u2019s not oil based. An oil based flavouring will deflate your meringue long before it\u2019s done baking!<\/p><\/div>\n

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Toppings<\/h4>\n

I chose the toppings for my Thanksgiving Pavlova to not only be seasonal and vaguely Thanksgiving themed, but also to have a variety of colours, textures, and flavours that all work together - and with the maple base.<\/p>\n

I used Bosc, Honeycrisp Apple, Fresh Figs, Toasted Pecan Halves, Sweetened Dried Cranberries, and Fresh Sage Leaves.<\/p>\n

A few notes:<\/p>\n

1. Use whatever kind of apple and pear you like. Personally, I like to have one green, and the other red - but that\u2019s just for the look!<\/p>\n

2. The figs I used were Black Mission Figs, but you can use whatever fresh figs you like - and can get your hands on. I wouldn\u2019t recommend swapping in dried figs, as the texture would be weird for a Pavlova. <\/p>\n

3. If fresh figs aren\u2019t an option, I\u2019d probably swap in some fresh pomegranate arils.<\/p>\n

4. For toasted pecans, I measure the pecans into a dry pan (no oil!). Cook them over medium heat - stirring constantly - until they\u2019re fragrant. Then I just dump them on a plate and let them cool until I\u2019m really to use them.<\/p>\n

5. I love fresh sage with this Pavlova, for aesthetic, flavour, AND thematic reasons. I can\u2019t think of another herb that would swap in well - and I wouldn\u2019t recommend using dried sage in its place. If fresh sage isn\u2019t an option, I\u2019d recommend just skipping it altogether, rather than substituting anything.<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you will need: <\/p>\n

Heavy Cream - AKA Heavy Whipping Cream, or Whipping Cream.
\nMaple Syrup - The real stuff!
\nLemon Juice
\nVanilla Extract
\nCornstarch
\nSalt<\/p>\n

Aside from the couple of mini notes I\u2019ve included here, I don\u2019t really have anything to add, for these last few ingredients. Pretty straightforward stuff!<\/p><\/div>\n

\"A<\/p>\n