Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

INGREDIENTS

15 milliliters

Lemon juice, fresh

235 g

(~1 cup tightly packed) light brown sugar, tightly packed light

6 g

Cinnamon, ground

27 g

Granulated sugar

5 milliliters

Vanilla extract

28 g

Butter, unsalted

237 milliliters

Heavy whipping cream

Pavlova prepared at least three hours in advance

340 g

(~3 cups / 2 medium) apples, thinly sliced (i prefer to use a crisp apple like granny smith or honeycrisp)