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.