What says American Independence Day like this classic Australian dessert? For my family: only fireworks! We get together every year to watch the pyrotechnics and eat. To get ready for the party, I made a sugar-free test pav.

First step in making pavlova: carefully separate room-temperature eggs. Even a tiny bit of yellow in the whites will ruin a pavlova.


For the meringue shell:

  • 4 egg whites (room temp)
  • 1/4 cup powdered monkfruit sweetener
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice (I didn’t have lemons, but I did have limes and that worked just fine. I’ve also used white vinegar in a pinch.)
  • 1/4 tsp cream of tartar

For the filling:

  • 1 cup heavy whipping cream (I’ve read where some people use lemon curd instead of whipped cream. I haven’t tried it, but plan to.)
  • Fruit (I used blueberries and sliced strawberries)


  1. Preheat the oven to 250℉.
  2. Line a cookie sheet with parchment paper. Draw an 8 to 10 inch circle on the parchment paper. I use a sharpie to draw my circle and then flip the parchment over.
  3. Beat the egg whites until soft peaks form. (I recommend using a stand mixer.)
  4. Add the powdered monkfruit sweetener 1 tablespoon at a time. Blend well after adding each tablespoon. Continue beating until the egg mixture is glossy with stiff peaks.
  5. Beat in the vanilla, cream of tartar, and lemon juice.
  6. Spread the meringue onto the parchment paper. Be sure to build up the sides a bit and leave an indentation in the middle to hold the filling.
  7. Bake the meringue for 30 minutes at 250℉. Turn off the oven and leave the meringue in the closed oven for another 30 minutes. Place a wooden spoon in the door of the oven and leave the meringue there until it has cooled completely.

To top:

  1. Whip the heavy cream.
  2. Spoon the cream into the meringue shell.
  3. Top with fruit.
The baked meringue
The finished pavlova

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s