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Mary Berry Pavlova Recipe

Mary Berry Pavlova Recipe

Mary Berry's pavlova has a crisp meringue shell, a soft marshmallowy centre, and a glorious topping of cream and fresh fruit.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 25 minutes
Servings: 10 Portions
Course: Dessert
Cuisine: British
Calories: 395
Ingredients Method Notes

Ingredients
  

  • Pavlova Meringue:
  • 6 large egg whites room temperature
  • 350 g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • Whipped Cream Topping:
  • 450 ml double cream
  • 2 tbsp icing sugar sifted
  • 1 tsp vanilla extract
  • Fruit:
  • 400 g fresh strawberries hulled and halved
  • 200 g fresh raspberries
  • 150 g fresh blueberries
  • 2 passion fruits seeds scooped out
  • Fresh mint leaves or edible flowers optional

Method
 

  1. Preheat oven to 130°C / 110°C fan / Gas ½. Draw a 25cm circle on baking parchment. Flip over and place on a large baking tray.
  2. Wipe bowl and whisk with white wine vinegar. Whisk egg whites to stiff glossy peaks.
  3. Add caster sugar one tablespoon at a time, whisking well after each. Takes 8–10 minutes total. Meringue should be thick, very glossy, and smooth with no grittiness.
  4. Fold in cornflour, vinegar, and vanilla with 4–5 gentle folds of a metal spoon.
  5. Spoon onto parchment circle. Spread to fill circle. Build edges higher than the centre to create a bowl shape.
  6. Bake for 1 hour to 1 hour 15 minutes until dry and set on the outside. Turn oven off. Leave pavlova inside to cool completely — at least 3 hours, overnight ideal. Do not open the door.
  7. When ready to serve, whip double cream, icing sugar, and vanilla to soft peaks.
  8. Transfer pavlova to serving plate. Pile cream into centre. Top with fresh fruit. Serve immediately.

Notes

Bowl and whisk must be completely grease-free — wipe with white wine vinegar before starting.
Add sugar one tablespoon at a time — do not rush this stage.
Check for undissolved sugar by rubbing meringue between fingers before baking.
Cool completely in the turned-off oven — do not open the door. Overnight is ideal.
Assemble with cream and fruit immediately before serving — not in advance.
Untopped meringue stores in an airtight container at room temperature for up to 2 days.
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