Maple Pavlova Roll with Maple Toffee Apples and Brandy Cream
adapted from Donna Hay
For the Brandy Cream:
250ml whipping cream
1 1/2 tablespoons brandy
2 tablespoons icing sugar, sifted
For the Pavlova:
4 egg whites (150ml)
165g caster sugar
1 teaspoon white vinegar
2 tablespoons maple syrup
For the Maple Toffee Apples:
1 1/2 cups water
330g caster sugar
1/2 cup maple syrup
4 small Granny Smith apples, peeled, cored and cut into quarters
Make the Brandy Cream:
Put all the ingredients into the bowl of an electric mixer fitted with the whisk attachment and whisk to stiff peaks. Set side.
Make the Maple Toffee Apples:
Put the water, sugar and maple syrup into a medium saucepan over low heat and stir until the sugar has dissolved. Increase the heat to medium, add the apples and simmer for 20 minutes, or until the apples are tender. Remove the apples and boil the syrup for 10 minutes, or until reduced my half. Remove from the heat, put the apples back into the pan and set aside to cool.
Make the Pavlova:
Preheat the oven to 160C. Grease a 4cm x 25cm x 34cm baking tray and line it with baking paper. Set aside.
Place the the egg whites into the bowl of an electric mixer fitted with the whisk attachment and whisk to stiff peaks form. Add the caster sugar a tablespoon at a time, whisking for 30 minutes before adding another tablespoon. Add the vinegar and maple syrup and whisk for a further 5 minutes. Spoon the mixture into the prepared pan and smooth the top with a palette knife. Bake for 20 minutes. Allow to cool on the tray for 3 - 4 minutes then gently turn out onto a wire rack lined with baking paper and allow to cool to room temperature.
Carefully peel the paper from the top of the pavlova and spread the cream down the middle. Roll the pavlova up to enclose the cream. Serve with the apples and some of the syrup drizzled over the top.