Pavlova (Sugar Free)

• Preheat the oven to 110 c.

• Arrange your molds on a baking tray lined either with a silicon baking mat, or baking paper.

• Heat the corn syrup to 120c

• Whisk the egg whites & corn flour to stiff peaks in an electric mixer.

• Mix together the corn syrup and the maple syrup

• Add the syrup, whilst the machine is running, on a moderate speed.

• Once the liquid has been incorporated continue to mix till cool, there should be a glossy sheen to the surface.

• Fill the molds with the mix, and cook in the oven for 45 mins – 1 hour, depending on the size of the Pavlova.

• Remove from the oven and allow to cool.

• Top with a Greek yoghurt, and decorate with desired fruits.

NOTE: Replace the water and egg white powder with 150 gm of fresh egg whites if you prefer. I like the convenience and shelf life of the powder, plus you always know the water component when you add it yourself so for me there is a far better consistency.