Pavlova (Sugar Free)

Pavlova (Sugar Free)


  • 18.75gm         Egg Whites Powder
  • 131.25 gm      Water
  • 150 gm           Maple Syrup
  • 100 gm           Corn Syrup
  • 1 tsp                Corn flour


  • Preheat the oven to 110 c.

  • Arrange your molds on a baking tray lined either with a silicon baking mat, or baking paper.

  • Heat the corn syrup to 120c

  • Whisk the egg whites & corn flour to stiff peaks in an electric mixer.

  • Mix together the corn syrup and the maple syrup

  • Add the syrup, whilst the machine is running, on a moderate speed.

  • Once the liquid has been incorporated continue to mix till cool, there should be a glossy sheen to the surface.

  • Fill the molds with the mix, and cook in the oven for 45 mins – 1 hour, depending on the size of the Pavlova.

  • Remove from the oven and allow to cool.

  • Top with a Greek yoghurt, and decorate with desired fruits.

NOTE: Replace the water and egg white powder with 150 gm of fresh egg whites if you prefer. I like the convenience and shelf life of the powder, plus you always know the water component when you add it yourself so for me there is a far better consistency.

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