Being an Australian this is a staple for my family at Christmas time! I always found the traditional pavlova too sickly sweet, and now that I’m eating sugar free Natvia it allows me to make this dessert that I love with less calories and without the killer sugar headache!
Author: Amy M.


  • For Pavlova:

  • 150ml egg white (approximately 4 eggs)

  • 1/4 – 1 cup Natvia

  • 3 teaspoons cornflour (cornstarch), sifted.

  • 1 teaspoon white vinegar

  • For serving:

  • 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. Serves 6-8 people.

  • 6.



Within the pavlova mixture you may have noticed that I’ve left it up to you to decide how much of Natvia Baking Sweetener you add, as everyone’s tastes will be different. I made this pavlova with a 1/4 cup of Natvia and the sweetness and structure of the meringue turned out fine. If you like it sweeter feel free to add up to 1 cup of Natvia. Remember the sweetness of the mixture does decrease a little after it is cooked.

You will be able to tell when the egg white mixture is ready to bake when it is thick and glossy with all of the Natvia dissolved. When it has reached stiff peaks the bowl containing the egg whites can be tipped upside down without the mixture moving or tipping out. If you don’t have a stand mixer, you can alternatively use a hand held electric mixer or whisk by hand if you’re up for a workout.

An easy trick to get a round pavlova is to trace around a bowl or plate approximately 18cms round onto the non-stick baking paper. Remember to flip the baking paper and place the traced side onto the baking tray.

Its always a good idea to make a small dip in the centre of the pavlova to leave yourself some space to pile up the cream and fruit.

When cooking the pavlova, keep an eye on it. If it is browning on one side in the oven, simply rotate it around to even out the colouring of the meringue. It may not need the entire 1 hour to cook, depending on your oven, I turned mine off around 10 minutes early. It is ready when it has a crisp outer shell and the middle is firm but still a little springy. Leaving it in the oven to cool will ensure it is cooked in the centre and it doesn’t crack later on.

As I mentioned, top the pavlova with whichever fruits you desire or are available at the time. Mix it up with some cherries and shavings of dark chocolate or a fruit compote made with frozen berries, get creative :)

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