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Thanksgiving for two: Apple pie pavlova with cardamom whipped cream

  • Author: Mansee
  • Total Time: 0 hours
  • Yield: 2 1x


Not in the mood for a full apple pie situation, but still want those flavors? This apple pie pavlova is the perfect fit! A chewy, crisp and marshmallow-like base topped with fluffy cardamom-spiced whipped cream and a quick stovetop apple pie filling. 




  • 2 egg whites, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon cream of tartar

Quick apple pie filling

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2lb apples, peeled and chopped or thinly sliced
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pinch of ground allspice and ground cloves (optional)

Cardamom whipped cream

  • 1/2 cup cold heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 1/4-1/2 teaspoon ground cardamom



  • Preheat oven to 350.
  • Using a handheld or stand mixer, whip 2 egg white on medium-high for 5 minutes or until soft peaks form (when you hold the beaters up the egg whites should kind of flop over, but not be runny).
  • Continue beating while you slowly add 1/2 cup sugar. Once all the sugar is added, increase speed to high and whip for another 2-3 minutes until stiff peaks form and the mixture turns glossy (when you hold the beaters up the whites should barely move). If it takes longer than 2-3 minutes, that's okay! Just keep going until you get there.
  • Using a spatula, gently fold in 1/2 teaspoon cornstarch and 1/4 teaspoon cream of tartar.
  • Gently scrape mixture onto a parchment-lined baking sheet. You can do two like I've done here, or one large one. Using the spatula, nudge the pavlova into a circle shape (does not need to be perfect) and then create peaks so you have a little dip in the middle.
  • Place in oven and then immediately reduce heat to 200. Let bake for 45 minutes, or until pavlova is firm and dry. Try to only check 1-2 times so you aren't opening the oven door too much. Once the pavlova is dry, turn off the oven and let it completely cool in the oven. I like to keep mine in there for a couple of hours if I have the time.
  • If not making/eating pavlova right away, cover tightly and set aside. You can keep it like this at room temperature for up to 2 days (though I recommend eating within a day!).

Quick apple pie filling

  1. Add 2 tablespoons butter to a small pot. Place over medium heat and let melt and cook for 5-7 minutes, until butter is browned and smells nutty. It's a small amount and can burn easily, so don't walk away! 
  2. Once butter is amber brown, add 2 tablespoons brown sugar. Stir to combine and let cook for another minute.
  3. Add 1/2lb chopped apples, 1/4 teaspoon lemon juice and 1/4 teaspoon vanilla and stir to combine. 
  4. Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt and a pinch of allspice and cloves (if using). Stir well.
  5. Reduce heat to low and let apples cook for 25-30 minutes until they soften but still have a little bite, and the butter/sugar thickens. Remove from heat and let cool.

Cardamom whipped cream

  1. When ready to serve, whip 1/2 cup cold heavy whipping cream with 1/4 teaspoon vanilla extract and 1/4-1/2 teaspoon ground cardamom until you have soft and fluffy whipped cream.

Assemble and serve:

  1. Place cooled pavlova on serving platter. Add whipped cream to center (don't be shy - pile it on), followed by apple pie filling. Top with more cinnamon or cardamom if desired!

Recipe adapted from Sally's Baking Addiction.


  • I don't put any sugar in the whip cream because the pavlova itself is quite sweet and I find that it's a little more balanced if the cream is not that sweet. However, you can add 1 tablespoon sugar if you'd like!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes + cooling
  • Category: Dessert
  • Method: Baking