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Pavlova by Natvia
PREPARATION: 10 minutes, COOKING: 50-75 minutes


  • Meringue

  • 4 large egg whites

  • 90g-100g Natvia, finely ground in food processor

  • 1 teaspoon white vinegar

  • ½ tablespoon cornstarch

  • Optional: ½ teaspoon vanilla extract

  • Topping

  • 1 cup heavy whipping cream

  • 1 - 1 ½ tablespoons Natvia

  • Fresh fruit(s) of choice (kiwi, berries, grapes, passion fruit, peaches, etc)

  • Garnish:

  • Shaved almonds and/or coconut


  • 1.

    Preheat oven to 130°C and position rack in centre of oven. Line a baking tray with baking paper.

  • 2.

    Use whisk to beat egg whites on low-medium speed until they hold soft peaks.

  • 3.

    Start adding Natvia, a tablespoon at a time, tasting after 80g, and continue to beat on high until meringue holds very stiff and shiny white peaks and tastes sweet enough.

  • 4.

    Sprinkle the vinegar and cornstarch over the top of the meringue and use spatula to fold in gently.

  • 5.

    Spread meringue to desired shape on baking paper, smoothing the edges. Leave centre slightly hollowed to hold topping.

  • 6.

    Bake for 50-75mins or until the outside is dry and a very pale cream colour.*

  • 7.

    When done to preference turn oven off, leave door slightly ajar and let cool completely in oven.

  • 8.

    The meringue can be stored in a cool dry place in an airtight container for a few days.

  • 9.

    Just before serving place meringue on a serving plate.

  • 10.

    Whip the cream until soft peaks form, sweeten with extra Natvia and vanilla then spread into center of meringue.


*If the meringue starts to brown in the first 10mins, reduce heat (you may need to open door slightly to reduce heat quickly).
Will only hold a couple of hours after topping so serve immediately.

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