Maple Pavlova

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Recipe — Maple Pavlova Cake
Cooling Time:
10 portions
Metric Imperial



  • 1 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 10 egg whites, at room temperature
  • 1 Pinch of cream of tartar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract

Maple Frosting

  • 2 cups cream (35% M.F.)
  • 1/4 cup maple sugar
  • A few drops of vanilla extract



  1. Preheat the oven to 230 °C (450 °F).
  2. Line a 23-cm (9-in) springform pan with parchment paper, leaving 5 cm (2 in) of overhang. Do not butter the pan or the cake will not rise. Set aside.
  3. In a heavy-bottomed saucepan, heat the maple syrup to a boil without stirring until a candy thermometer registers 115 °C (240 °F). Put a wooden spoon in the saucepan to prevent the caramel from bubbling up and overflowing.
  4. In the bowl of an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Pour in the hot maple syrup in a thin stream, continuing to whip briskly.
  5. Dilute the cornstarch in the vinegar, add the vanilla and fold into the maple-egg white mixture. Whip for 1 minute. Turn off the oven.
  6. Pour the batter into the pan and bake in the now-off oven overnight, without opening the oven door. (Opening the door will make the cake fall). Unmould.

Maple Frosting

  1. In the bowl of an electric mixer, beat together all the ingredients until stiff peaks form.
  2. Ice the cake with the maple frosting and refrigerate for at least 2 hours before serving.

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

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

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.

100% pure maple butter contains no butter or dairy.

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