Creating this Autumn Apple Pavlova with Maple Cream and Salted Caramel is a delightful process. Follow these simple steps for a successful dessert:

For the Pavlova

1. Preheat Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. Whip Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
3. Add Sugar: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and stiff peaks form.
4. Incorporate Cornstarch and Vinegar: Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
5. Shape the Pavlova: Spoon the meringue onto the prepared baking sheet, forming a circle about 8 inches in diameter. Create a slight well in the center.
6. Bake: Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven.

For the Maple Cream

7. Whip Cream: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the maple syrup and vanilla extract, continuing to beat until stiff peaks form.

For the Caramelized Apples

8. Cook Apples: In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, and cinnamon. Cook until the apples are tender and caramelized, about 5-7 minutes. Remove from heat and let cool.

For the Salted Caramel Sauce

9. Make Caramel: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it.
10. Add Butter: Add the diced butter and stir until melted.
11. Add Cream and Salt: Slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble up. Add sea salt and mix well. Let cool.

Assemble the Pavlova

12. Layer Ingredients: Once the pavlova is cooled, carefully transfer it to a serving platter. Spread the maple cream over the pavlova, followed by the caramelized apples.
13. Drizzle with Caramel: Finish by drizzling the salted caramel sauce over the top.