![\"Valentine's](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/02\/Valentines-Maple-Pavlova.jpg\")
<\/h4>\nI am an unapologetic fan of Canadian Maple products. Having lived in Montreal, Qu\u00e9bec, I grew to love the flavour of maple syrup and sugar and to appreciate the passion of the producers.\u00a0\u00a0This Valentine\u2019s Maple Pavlova is a stunning dessert that combines crisp, glossy meringue with luscious, whipped cream, fresh strawberries and raspberries, and a generous drizzle of pure Canadian maple syrup. It’s light yet indulgent in flavour and visually striking, making it a wonderful choice for a romantic Valentine\u2019s Day dessert to share with someone special.<\/p>\n
<\/h4>\n5 free-range egg whites
\n275 g maple sugar
\n1 tsp cornflour
\n1 tsp lemon juice<\/p>\n
350 ml double cream
\n1 tbsp maple sugar
\n400 g strawberries, sliced
\n300 g raspberries
\n100 ml pure maple syrup (preferably amber syrup for its rich taste)<\/p>\n
Preheat the oven to 140\u00b0C \/ 120\u00b0C fan \/ 280\u00b0F. Line a baking sheet with baking parchment and draw a 20 cm \/ 8 in diameter circle in the centre as a template.<\/p>\n
Using a stand mixer fitted with a whisk attachment or a handheld electric whisk with a balloon whisk, whisk the egg whites until stiff peaks form. Gradually add the maple sugar while continuing to whisk until the mixture is thick, glossy, and fully combined.<\/p>\n
Fold in the cornflour and lemon juice until the meringue is thick, glossy, and holds its shape well.<\/p>\n
Spoon the mixture onto the circle on the baking parchment. Using a palette knife, smooth the meringue upwards to give the pavlova height when baked. Repeat, smoothing around the edges. Optional: save some mixture to pipe meringue kisses for decoration.<\/p>\n
Bake the meringue for 1 hour 15 minutes until crisp on the outside and dry underneath. Do not open the oven door at the end of baking; instead, turn off the oven and leave the meringue inside to cool completely, preferably for at least 12 hours or overnight.<\/p>\n
Once cool, carefully peel off the baking parchment and place the pavlova on a plate for serving.<\/p>\n
Whip the double cream with the tablespoon of maple sugar until soft peaks form.<\/p>\n
Top the pavlova with the whipped cream and sliced strawberries and raspberries. Drizzle generously with maple syrup before serving.<\/p>\n
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