Sugar Free Meringue Pavlova


Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants and can be extracted from a variety of vegetation including berries, mushrooms, birch bark and corn husks. It’s also produced in our body naturally. Its flavour is as sweet as conventional sucrose sugar, but it has only two thirds the calorie count. Pure xylitol comes in white crystals and looks and tastes like ordinary granulated sugar. It has been traditionally used in chewing gums, toothpastes and mouthwash as it has a strong sweetening effect but no aftertaste. From the late 2000s there has been a push to consume it instead of sugar, and its white granular form means it can be used sprinkled or in place of traditional sugar in cooking and baking in the exact same quantity.


Xylitol is produced all year round and is available in healthfood shops and most large supermarkets in or around the sugar section.

Cook it

Xylitol can be used in place of sugar in any recipe that doesn’t require the sugar to break down into liquid form – it is impossible for xylitol to caramelise even at an extremely high temperature and cooked at length. It is particularly good in cakes and bakes, sprinkled on cereal or used in tea or coffee.

Sugar Free Meringue Pavlova



  • 1 tsp. corn starch
  • 1 cup Xylitol
  • 4 egg whites
  • 3/4 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 3/4 cup light whipping cream
  • 6oz. fresh raspberries
  • 1/2 cup pomegranate seeds
  • Xylitol for dusting
  • 2 tps. vanilla extract
  • 1 cup boiling water



  • Preheat oven to 300 degrees fahrenheit. Line a large baking sheet with parchment paper.
  • In a small bowl combine the corn starch and 1/4 cup Xylitol.  Using an electric mixer beat the egg whites and vinegar in a large bowl on medium-high speed until foamy (1-2 minutes).  Slowly add the remaining 3/4 cup of Xylitol, 1 tbsp. at a time, beating until fully mixed.  Gradually add the corn starch mixture and beat until the whites are stiff and glossy (2-3 minutes).  Add the vanilla extract and beat for one more minute.
  • Spread the meringue on the prepared baking sheet into a 7-inch round. Create a slight depression in the center for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 240 degrees fahrenheit.
  • Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely while remaining in the oven. Allow to cool for at least 4 hours or preferably overnight. DO NOT open the oven door at any time during the baking and/or cooling periods.
  • Just before serving place the sugar free meringue on a serving platter and spoon the whipped cream into the center and mound the fresh raspberries and pomegranate seeds on top. Lightly dust the top with Xylitol.



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