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Natvia Pavlova
Recipe by Amy M.


  • 150ml egg white (approximately 4 eggs)

  • 1/4 – 1 cup Natvia

  • 3 teaspoons cornflour (cornstarch), sifted.

  • 1 teaspoon white vinegar

  • 300ml *reduced fat thickened cream *(suitable for whipping)

  • 1 teaspoon vanilla extract or vanilla paste

  • 2 teaspoons Natvia

  • A selection of desired fruit (fresh strawberries, raspberries, blueberries, kiwifruit, passion fruit, tinned pear or apricot)


  • 1.

    Preheat oven to 150°C (300°F).

  • 2.

    Separate approximately 4 eggs and place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the Natvia, beating well until the mixture is glossy and has reached stiff peaks. Sift the cornflour over, add the vinegar and gently whisk through.

  • 3.

    Pile into an 18cm-round on a pre-prepared baking tray lined with non-stick baking paper. Place in the oven, reduce the heat to 120°C (250°F) and cook for 1 hour.

  • 4.

    Turn the oven off and allow the meringue to cool in the oven.

  • 5.

    To serve, top with Natvia sweetened whipped vanilla cream and the fresh or tinned fruits you desire. Serve immediately and enjoy! Or alternatively the undressed pavlova shell can be stored at room temperature in an air tight container for up to 5 days.

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