Mary Berry Pavlova Recipe

Mary Berry Pavlova Recipe is the ultimate showstopper dessert—light, airy, and irresistibly crisp on the outside with a soft, marshmallow-like center. Topped with a generous layer of whipped cream and fresh fruit, this classic meringue-based treat is the perfect combination of textures and flavors. Whether you’re hosting a dinner party or celebrating a special occasion, a beautifully crafted Pavlova is sure to impress.

What makes this recipe truly stand out is its delicate balance between sweetness and freshness. The crisp meringue shell provides a satisfying crunch, while the whipped cream and fruit add a luxurious creaminess and natural tartness. With just a few simple ingredients and some careful technique, you can recreate this elegant dessert right in your own kitchen!

Recipe at a Glance

Here’s a quick breakdown of what you need to know before making this stunning Mary Berry Pavlova:

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 45 minutes
• Servings: 6-8
• Difficulty Level: Intermediate
• Dietary Suitability: Gluten-free, nut-free

Ingredients You’ll Need

To create this perfect Pavlova, gather the following ingredients:

For the Meringue Base:

• 4 large egg whites (room temperature)
• 1 cup (200g) caster sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract

For the Toppings:

• 1 ½ cups (360ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh fruit (strawberries, raspberries, kiwi, or passion fruit)

Substitutes and Optional Ingredients

• Caster sugar alternative: Blend granulated sugar for a finer texture.
• Cornstarch swap: Use arrowroot powder for a similar effect.
• Dairy-free option: Replace whipped cream with coconut cream.

Equipment You’ll Need for Mary Berry Pavlova

For the best results, have these essential tools ready:

• Electric mixer (stand or handheld)
• Large mixing bowl
• Baking sheet lined with parchment paper
• Spatula for shaping
• Wire rack for cooling

Mary Berry Pavlova Recipe: Step-by-Step Guide

Step-Specific Tips or Notes

• Ensure the mixing bowl is grease-free; any oil residue can prevent egg whites from whipping properly.
• Adding sugar gradually helps dissolve it fully, preventing a gritty texture in the meringue.
• Do not open the oven while baking, as temperature changes can cause the Pavlova to crack.

Nutrition Facts & Dietary Info

Each recipe serves 6-8, and each serving has the following nutritional breakdown:

This Pavlova is naturally gluten-free and nut-free, making it suitable for many dietary needs.

Why This Recipe Is a Must-Try

• Light yet indulgent. The contrast between crisp meringue, soft cream, and juicy fruit makes each bite delightful.
• Perfect for celebrations. This dessert is stunning on any table, making it a go-to for birthdays, holidays, or dinner parties.
• Customizable. You can switch up the fruit toppings and flavors to suit your taste.

Pro Tips for Perfect Mary Berry Pavlova

• Use room-temperature egg whites. This helps them whip up to their full volume.
• Cool slowly in the oven. A gradual cooldown prevents cracks and maintains the texture.
• Assemble just before serving. The meringue can absorb moisture from the cream, so it’s best to add toppings at the last minute.

Fun Variations & Ingredient Swaps

• Chocolate Pavlova: Fold in 1 tablespoon of cocoa powder for a rich, chocolatey twist.
• Citrus-infused cream: Add lemon or orange zest to the whipped cream for a refreshing burst of flavor.
• Tropical Pavlova: Use mango, pineapple, and passion fruit for a bright, summery version.

Avoid These Common Mistakes

• Overbeating egg whites. Stop when they reach stiff, glossy peaks to prevent collapse.
• Adding sugar too quickly. This can lead to grainy meringue; add it gradually while beating.
• Skipping the vinegar and cornstarch. These ingredients stabilize the meringue and create the signature marshmallowy center.

How to Store & Serve Mary Berry Pavlova

Storing

• Store the unassembled meringue in an airtight container at room temperature for up to 2 days.
• Once topped with cream and fruit, it’s best eaten immediately. Refrigerate leftovers for up to 24 hours, though the meringue may soften.

Serving Suggestions

• Dust with powdered sugar for an elegant finish.
• Serve with a drizzle of fruit coulis or melted chocolate for extra indulgence.
• Pair with a glass of sparkling wine for a sophisticated touch.

Similar Recipe: How to make Mary Berry Lemon Meringue Pie Recipe.

Mary Berry Pavlova Recipe FAQs

Why did my Pavlova crack?

Cracking often happens due to sudden temperature changes. Always let the Pavlova cool gradually in the oven with the door slightly open to prevent shock.

Can I make Pavlova in advance?

Yes! You can bake the meringue a day ahead and store it in an airtight container. Assemble with cream and fruit just before serving to maintain its crisp texture.

How do I know when the Pavlova is done baking?

The outside should feel dry and crisp, but when gently pressed, the inside should have a soft, marshmallow-like texture. If unsure, let it cool completely before checking.

Conclusion

Mary Berry Pavlova Recipe is a timeless dessert that’s as beautiful as it is delicious. With its crisp meringue shell, pillowy center, and luscious toppings, it’s a treat that never fails to impress. Whether you’re making it for a gathering or simply indulging in something special, this recipe delivers elegance and flavor in every bite!