Paleo Pavlova

It took me a while to get this right. A few dozen eggs if we’re counting. But I finally got it down to a science! I’m so excited to share this airy delicious dessert with you. It’s great for summer time!

If you’re not familiar Pavlova is a type of meringue cake layered with whipped cream and topped with fresh fruit. This version is paleo as it doesn’t include any refined sugar or dairy. Don’t worry, it doesn’t feel like you’re missing out on anything!

A couple tips to making sure the meringue doesn’t deflate- don’t over whip the eggs! Keep an eye on them because they whip up quickly. Watch carefully until they form stiff peaks. As soon as this happens it’s ready for the maple syrup.

Another tip- refrain from opening the oven while it’s baking. Letting cool air into the oven can cause the meringue to cool too quickly and deflate. 

Use fresh eggs and bring them to room temp. There is something about the temperature and having fresh eggs that ensures the right consistency. 

Finally, allow the pavlova to cool completely in the oven. Again- if it cools too quickly it may deflate. 

If you take note of these tips I don’t see why you won’t have a lovely pavlova cake in the end.

I hope you enjoy!

Paleo Pavlova



6 large egg whites at room temp
1 tsp. cream of tartar
Pinch of Himalayan pink salt
3 tbsp maple syrup
½ tsp white wine vinegar
Whipped coconut cream (see recipe here)
1 pint of fresh berries
Powdered sugar* (see recipe here)



Move oven rack to the center of the oven and preheat to 250 degrees fahrenheit. Prep pans by lining 2 large cookie sheets with parchment paper.

In a bowl of a stand mixer fitted with the whisk attachment combine the egg whites, cream of tartar and salt. Beat on high until foamy. Add white wine vinegar and return mixer to high speed. Mix until stiff peaks form. Turn mixer down to a medium speed. A tablespoon at a time add maple syrup while the mixer is still running. Mix until incorporated. Be sure not to over mix. Mixture should look glossy and have stiff peaks. 

On a large cookie sheet make 3 discs about 2-3 inches thick. 

Place the meringue in the oven and bake for 30-45 min or until the outside is dry to touch. Try not to open the oven while the meringue is baking. Turn off the oven and allow the pavlova to cool before taking it out of the oven. 

When completely cooled- place one of the discs on a serving platter. Add a layer of whipped cream and then another disc. Top with another layer of whipped cream and the third disc on top. Dollop whipped cream and add berries on top. 

Sift powdered sugar over top berries, serve and enjoy!

Paleo Pavlova
Cashew Spread

Cashew Spread

Foolproof Coconut Whipped Cream

Foolproof Coconut Whipped Cream