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Mary Berry Raspberry Pavlova Recipe

Mary Berry Raspberry Pavlova Recipe

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

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.
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