Mary Berry Raspberry Pavlova Recipe

There is something about a raspberry pavlova that feels more celebratory than almost any other dessert. The white cloud of meringue, the billowing cream, and the vivid, jewel-bright raspberries scattered across the top — it arrives at the table looking like something from a professional patisserie and costs a fraction of the effort.

Mary Berry’s raspberry pavlova is built on the same reliable meringue base as her classic pavlova — crisp shell, marshmallowy interior, made with patience and care. But the raspberry version has a specific character all its own.

Fresh raspberries are sharp and intensely fruity — they cut through the sweetness of the meringue and cream in a way that makes every bite taste bright and balanced rather than cloying.

A drizzle of raspberry coulis over the top adds colour and an extra hit of fruit flavour that takes the whole thing to another level.

This is the pavlova I make in summer when raspberries are at their cheapest and most flavourful. It is also the one I make the rest of the year when I want something that looks expensive and tastes even better.

What Makes a Raspberry Pavlova Different

The raspberries do more than just decorate. Their natural sharpness provides the essential counterpoint to the sweetness of the meringue. A good pavlova is a study in contrast — crisp against soft, sweet against sharp, light against rich.

Raspberries provide the sharpness that balances everything else and makes you want another mouthful rather than feeling overwhelmed after one.

The raspberry coulis drizzled over the cream amplifies this further — it gives a vivid colour contrast and an intensity of raspberry flavour that fresh berries alone cannot quite match.

Ingredients for Mary Berry Raspberry Pavlova

For the Meringue

• 6 large egg whites, at room temperature
• 350g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• Pinch of salt

For the Whipped Cream

• 450ml double cream, cold
• 2 tbsp icing sugar, sifted
• 1 tsp vanilla extract

For the Raspberry Topping

• 400g fresh raspberries
• 2 tbsp icing sugar

For the Raspberry Coulis

• 200g fresh or frozen raspberries
• 3 tbsp icing sugar
• Juice of ½ lemon

How to Make Mary Berry Raspberry Pavlova — Step by Step

Step 1 — Preheat and Prepare

Preheat your oven to 130°C / 110°C fan / Gas ½. Draw a 25cm circle on the underside of a piece of baking parchment placed on a large baking tray.

Step 2 — Whisk the Egg Whites

Wipe the bowl and whisk with white wine vinegar on kitchen paper — any trace of grease prevents the egg whites from whipping properly.

Whisk the egg whites and salt on medium speed until they form stiff, glossy peaks that hold their shape firmly.

Step 3 — Add the Sugar

Add the caster sugar one tablespoon at a time, whisking well after each. This takes 8 to 10 minutes. The meringue should be very thick, very glossy, and completely smooth. Rub a small amount between your fingers — if it feels gritty, whisk for another two minutes until the sugar has fully dissolved.

Step 4 — Add the Cornflour, Vinegar and Vanilla

Fold in the cornflour, white wine vinegar, and vanilla extract with four or five gentle folds of a large metal spoon.

Step 5 — Shape and Bake

Spoon the meringue onto the parchment circle. Build the edges slightly higher than the centre to create a natural bowl for the cream and fruit.

Bake for 1 hour to 1 hour 15 minutes until the outside is dry and set. Turn the oven off. Leave the pavlova inside the turned-off oven to cool completely — overnight is ideal. Do not open the door during cooling.

Step 6 — Make the Raspberry Coulis

Place 200g raspberries, icing sugar, and lemon juice in a small saucepan. Heat gently until the raspberries collapse — about 3 minutes. Press through a fine sieve to remove the seeds. Leave to cool. The coulis should be a vivid, glossy deep red.

Step 7 — Assemble

Transfer the cooled meringue to a serving plate. Whip the cold double cream, icing sugar, and vanilla to soft billowy peaks and spoon generously over the meringue.

Arrange the fresh raspberries over the cream. Drizzle the raspberry coulis in a thin stream over the top. Serve immediately.

My Top Tips

Make the meringue the night before. Left in the turned-off oven overnight it develops a crisper shell. It also removes the most time-sensitive step from the day of serving.

Make the coulis the day before too. It keeps in the fridge for up to three days and allows the flavours to develop. Take it out 30 minutes before serving to bring to room temperature.

Use the freshest, most fragrant raspberries you can find. Supermarket raspberries vary significantly in quality. At their best — in July and August — British raspberries are intensely fruity and perfectly sharp. The better the raspberry, the better the pavlova.

Do not overwhip the cream. Soft, billowy peaks are the goal — not stiff. Overwhipped cream looks grainy, is harder to spread, and makes the pavlova feel heavier.

Assemble within an hour of serving. The cream softens the meringue relatively quickly. Assemble as close to serving as possible for the best contrast between crisp shell and soft interior.

Serving Suggestions

At a summer dinner party — carried whole to the table for maximum impact. As a birthday dessert — it looks celebratory without requiring the effort of a cake. With a glass of chilled Prosecco alongside.

How to Store

Untopped meringue: Store in an airtight container at room temperature for up to 2 days.

Assembled pavlova: Best eaten on the day. Leftovers in the fridge for up to a day — the meringue will soften but still tastes wonderful.

Mary Berry Raspberry Pavlova Recipe

Mary Berry's raspberry pavlova has a crisp meringue shell, billowy cream, and a vivid raspberry topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Cooling Time 3 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 10 Portions

Course: Dessert

Cuisine: British

Calories: 370

Ingredients Method Notes

Ingredients

  

• Meringue:
• 6 large egg whites room temperature
• 350 g caster sugar
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• Pinch of salt
• Whipped Cream:
• 450 ml double cream cold
• 2 tbsp icing sugar sifted
• 1 tsp vanilla extract
• Raspberry Topping:
• 400 g fresh raspberries
• 2 tbsp icing sugar
• Raspberry Coulis:
• 200 g fresh or frozen raspberries
• 3 tbsp icing sugar
• Juice of ½ lemon

CHECK THIS RECIPE  Mary Berry Bakewell Tart Recipe

Method

 

1. Preheat oven to 130°C / 110°C fan / Gas ½. Draw a 25cm circle on baking parchment on a large tray.
2. Wipe bowl and whisk with white wine vinegar. Whisk egg whites and salt to stiff glossy peaks.
3. Add caster sugar 1 tbsp at a time — 8–10 minutes total. Check for grittiness — whisk 2 more minutes if needed. Fold in cornflour, vinegar, and vanilla with 4–5 gentle folds.
4. Spoon onto circle. Build edges higher than centre. Bake 1 hour to 1 hour 15 minutes. Turn oven off. Cool inside overnight — do not open the door.
5. Make coulis: heat 200g raspberries with icing sugar and lemon juice until collapsed. Sieve to remove seeds. Cool.
6. Transfer cooled meringue to serving plate. Whip cream, icing sugar, and vanilla to soft peaks. Pile over meringue.
7. Arrange fresh raspberries over cream. Drizzle coulis over the top. Serve immediately.

Notes

Make meringue the night before — it improves in the turned-off oven overnight.

Add sugar one tablespoon at a time — never rush this.

Check for grittiness before baking — undissolved sugar causes weeping.

Cool completely in the turned-off oven — do not open the door.

Assemble within 1 hour of serving for the best texture contrast.

Raspberry coulis keeps in the fridge for up to 3 days.

Frequently Asked Questions

Can I use frozen raspberries?

For the coulis, frozen raspberries are excellent — they give an even more intense colour and flavour than fresh. For the topping, fresh raspberries give a better appearance. Use frozen on top only if fresh are unavailable.

Why did my pavlova crack?

Some cracking is normal and part of the character of pavlova. Severe cracking is caused by cooling too quickly. Always cool completely in the turned-off oven with the door closed.

Can I make this with strawberries instead?

Yes — a strawberry pavlova is equally beautiful. Hull and halve the strawberries rather than leaving them whole and use a strawberry coulis in place of the raspberry.

Can I make this without the coulis?

Yes — the fresh raspberries alone are beautiful. The coulis adds an extra intensity of flavour and a more dramatic visual effect but the pavlova is delicious without it.