Mary Berry Pavlova Recipe: Christmas Special

Mary Berry Pavlova Recipe is the perfect dessert recipe that will make anyone stop to try it. It is a simple dessert that is so easy that even kids can help making it. It not only looks good, but also tastes amazing.

This pavlova recipe by Mary Berry is topped with berries, but it can also be topped with different types of fruits depending on the season of the year. For example, citrus fruits in the winter and blackberries in autumn.

If you are looking for a dessert which is suitable for Christmas, dinner parties and summer parties, you have come to the right place!

Recipe For Pavlova Mary Berry – Everything You Need To Know:

This Mary Berry Pavlova Recipe includes four main ingredients: eggs, white wine, double cream and berries. It has a perfect mixture of soft marshmallow on the inside with a tasty crunch on the outside.

Mary Berry Pavlova Ingredients

For the pavlova

• 4 Large Egg Whites: For this Mary Berry Pavlova Recipe, we use 4 large eggs that were stored at room temperature, as cold eggs are harder to whip.
• 225 g Caster Sugar: Caster sugar is preferred for Mary Berry’s Pavlova, as the grains dissolve easier compared to other types of sugar.
• 2 tsp White Wine Vinegar: White wine vinegar is especially useful in this Mary Berry Pavlova Recipe because it strengthens the egg whites and makes them more stable.
• 2 tsp Cornflour: Cornflour is added into the white vinegar, which helps create the marshmallow center in Mary Berry’s Pavlova.

For the topping

• 300 ml Double Cream: Double cream in the Mary Berry Pavlova Recipe is whipped up to create the filling of the Pavlova base.
• 250 g Berries: Add fresh berries for toppings such as strawberries, raspberries etc. and cut them into quarters.

How To Make Mary Berry’s Pavlova?

1. Preheat the oven to 160°C/320°F.
2. Line up a baking tin with parchment paper. Then, mark an approximately 23cm circle in the middle of it.
3. Next, separate the egg whites from the yolks. Pour the egg whites into a mixing bowl. Whisk them using an electric whisk until they become stiff and cloudy. This will take a few minutes.
4. Gradually add a little sugar into the bowl one teaspoon at a time while keeping the whisk running.
5. Take a cup, add the cornflour and the white wine vinegar, while giving them a good mix. The, stir it into the mixing bowl.
6. Pour this meringue out of the mixing bowl and on to the baking tin. Spread it out to cover the circle. Build up the sides so they are higher than the middle.
7. Slide the baking tin into the oven and immediately lower the temperature to to 140°C/to 280°F. Bake for about an hour until the mixture turns to a pale beige color.
8. Turn the oven off, let the Pavlova rest in the oven for about an hour and cool down. Keeping the oven door closed will make the meringue more like a marshmallow.
9. Now, to assemble, whip the double cream until it is stiff. Stop whipping the cream just when you think it is really easy to over whisk it.
10. Remove the now cold Pavlova from the baking tin and the baking paper. Slide it on to a serving plate. Top the Pavlova with the whipped cream and the berries.
11. Chill for an hour before serving the Pavlova.

Also Try: Mary Berry Red Cabbage Recipe

Tips To Make The Best Mary Berry Pavlova

Follow these tips and tricks for the best possible results on this Mary Berry Pavlova Recipe:

• Make sure to use older eggs, which will make Mary Berry’s Pavlova better. This is because proteins in old egg whites break down quicker than those of fresh eggs.
• Make sure to separate the egg yolks from the egg whites very carefully. If egg yolks get into the mixture, it will prevent the egg whites from whipping up.
• When adding the sugar to the egg whites, make sure it is fully dissolved. Otherwise, this will cause a syrup to leak out of the Pavlova when baked.

Mary Berry Pavlova Recipe FAQs

How long can you store the Mary Berry Pavlova?

This Mary Berry Pavlova Recipe can be stored in the refrigerator for up to 24 hours in an airtight container. However, Pavlovas are best when eaten straight away.

How long can you keep Mary Berry’s Pavlova?

Mary Berry’s Pavlova can last up to a month in an airtight container, provided it is a basic meringue without any toppings.

Why is my Mary Berry Pavlova brown?

This Mary Berry Pavlova Recipe gets brown because your oven temperature is too hot or that the baking time was too long. In order to prevent this from happening, you can lower the temperature of the oven slightly.

Mary Berry Pavlova Recipe Card