A Cup of Tea and Cake’s Valentine’s Maple Pavlova

Desserts / Influencer / Sweet Treats

6 portions


For the meringue

  • 5 free-range egg whites
  • 275g maple sugar 
  • 1 tsp cornflour
  • 1 tsp lemon juice

For the topping

  • 350ml double cream
  • 1 tbsp maple sugar
  • 400g strawberries, sliced
  • 300g raspberries
  • 100ml pure maple syrup (preferably amber syrup for its rich taste)


  1. Preheat the oven to 140C / 120C fan / 280F. Line a baking sheet with baking parchment and draw a 20cm/8in diameter circle in the centre. This will be your template when spooning the meringue to create a perfect circle.
  2. Using a stand mixer fitted with a whisk attachment, or a handheld electric whisk fitted with a balloon whisk, whisk the egg whites until they form stiff peaks. Keeping the mixer going, slowly add the maple sugar, continuing to whisk until the mixture is thick and glossy and completely combined.
  3. Fold in the cornflour and lemon juice. Your meringue should be thick, glossy and hold its shape well.
  4. Spoon the mixture onto the circle on the baking parchment and using a pallet knife to smooth the meringue upwards to give the pavlova height when baked. Repeat all the way around the outside of the meringue. N.B. You could save a little mixture at this point and fill a piping bag fitted with a star nozzle to pipe some beautiful meringue kisses for decoration.  
  5. Bake the meringue in the oven for 1 hour 15 minutes until crisp on the outside and dry underneath. Do not open your oven door at the end of the baking time. Rather, turn the oven off and leave the meringue in the oven to cool completely. We recommend leaving it for at least 12 hours, if not overnight for the best results. 
  6. Once cool, gently peel off the baking parchment and place on a plate to service.
  7. Whip the double cream with the tablespoon of maple sugar until soft peaks form.
  8. Top the pavlova with the whipped cream and sliced fruit, then serve with a generous drizzle of maple syrup.

A wonderful pavlova recipe to delight your valentine.

Chef’s tip: You can store your meringue once baked in an airtight container for 1-2 days. Alternatively, you can also freeze it for up to a month.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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