medshi8 This crisp, marshmallowy Mary Berry Pavlova is made with fresh egg whites, caster sugar, and a touch of cornflour, ready in just over an hour plus cooling time. The real magic happens when you pile soft whipped cream and vibrant berries onto the fragile, cracked meringue shell. I find this method foolproof for achieving that perfect chewy centre without a collapsed middle.
Why This Classic Works
I have tried countless meringue recipes that promise the world but end up weeping sugar syrup or cracking into dust. Mary Berry’s version relies on the addition of cornflour and vinegar, which strengthens the egg protein and creates that essential marshmallow-like interior.
My first attempt at this failed because I took it out of the oven too soon, causing the sudden temperature drop to shatter the shell. Learning to leave it in the turned-off oven until completely cold was the simple lesson that changed everything for me.
Mary Berry Pavlova Ingredients
- Egg whites: 4 large whites, at room temperature (save the yolks for custard).
- Caster sugar: 225g (8oz), which dissolves easier than granulated sugar.
- Cornflour: 2 level teaspoons, the secret to the soft centre.
- White wine vinegar: 1 teaspoon, to stabilise the whisked whites.
- Vanilla extract: 1 teaspoon (optional).
- Double cream: 300ml (½ pint), for whipping.
- Fresh fruit: 350g strawberries, raspberries, or blueberries.
- Icing sugar: A dusting for decoration.
How To Make Mary Berry Pavlova
- Prep the oven: Preheat your oven to 160°C (140°C fan/Gas 3). Line a large flat baking sheet with non-stick baking parchment and draw a 20cm (8in) circle on it, then flip the paper over so the pencil mark doesn’t touch the food.
- Whisk the whites: Place the egg whites in a spotlessly clean, grease-free bowl. Whisk on high speed until they are stiff and look like clouds.
- Add the sugar: Gradually add the sugar a teaspoon at a time, whisking vigorously between each addition. Continue until the mixture is stiff, glossy, and stands up in peaks without flopping.
- Add stabilisers: In a small cup, mix the cornflour and vinegar together until smooth, then fold this gently into the meringue along with the vanilla if using.
- Shape the shell: Spoon the meringue inside the circle on your baking paper. Spread it out to the edges, building up the sides slightly higher than the middle to create a nest for the cream.
- Bake and cool: Place in the oven and immediately reduce the temperature to 150°C (130°C fan/Gas 2). Bake for 1 hour until the outside is firm and a pale beige colour. Turn the oven off and leave the pavlova inside until completely cold (do not open the door).
- Assemble: Once cold, carefully peel off the parchment. Whip the cream until soft peaks form, pile it into the centre, and scatter with fresh fruit before serving.
Recipe Tips
- Clean your equipment: Even a speck of grease or yolk can stop egg whites from whisking properly. Wipe your bowl with a little lemon juice before starting to be safe.
- Patience with sugar: Don’t rush adding the sugar. If you dump it all in at once, the meringue will be gritty and may weep syrup during baking.
- Cooling is key: The most crucial step is leaving the pavlova in the turned-off oven. This gradual cooling prevents the structure from shocking and collapsing.
What To Serve With Pavlova
Since the meringue is quite sweet, tart fruits work best to cut through the sugar. Passion fruit pulp spooned over the cream adds a fantastic zing that balances the dessert perfectly. A simple red berry coulis can also add moisture and a sharp contrast to the rich double cream.
How To Store
An unfilled meringue shell can be stored in an airtight container for up to 2 weeks in a cool, dry place. Once topped with cream and fruit, it must be eaten within 24 hours as the moisture will eventually dissolve the crisp shell. It does not freeze well when assembled.
FAQs
Why did my pavlova crack?
Small cracks are normal, but large ones usually happen if the oven was too hot or if it cooled down too quickly. Cooling it inside the oven is the best prevention.
Why is my meringue weeping liquid?
This happens if the sugar wasn’t fully dissolved into the egg whites or if the pavlova is undercooked. Make sure to whisk until the mixture feels smooth between your fingers before baking.
Can I use carton egg whites?
Fresh eggs are always better for meringue volume. Pasteurized carton whites often contain stabilisers that make it difficult to achieve a stiff peak.
Nutrition
- Calories: 305 kcal
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 30mg
- Total Carbohydrate: 30g
- Protein: 3g
Mary Berry Pavlova
8
servings20
minutes1
hour40
minutes2
hoursMary Berry Pavlova combines a crisp shell with a marshmallowy centre, topped with fresh cream and berries. This classic dessert uses cornflour and vinegar to ensure the perfect texture every time. Ready in just over an hour plus cooling, it’s an ideal make-ahead showstopper.
Ingredients
4 large egg whites
225g (8oz) caster sugar
2 level tsp cornflour
1 tsp white wine vinegar
1 tsp vanilla extract (optional)
300ml (½ pint) double cream
350g mixed fresh berries (strawberries, raspberries, blueberries)
Icing sugar for dusting
Directions
- Preheat your oven to 160°C (140°C fan/Gas 3). Line a baking sheet with parchment paper and draw a 20cm circle on it, flipping the paper over.
- Place egg whites in a clean bowl and whisk on high speed until stiff peaks form.
- Gradually whisk in the caster sugar, one teaspoon at a time, until the mixture is thick, glossy, and smooth.
- Mix the cornflour and vinegar in a small cup, then fold gently into the meringue.
- Spoon the mixture onto the parchment circle, creating a nest shape with higher sides.
- Place in the oven and immediately reduce heat to 150°C (130°C fan/Gas 2). Bake for 1 hour.
- Turn off the oven and leave the pavlova inside to cool completely (do not open the door).
- Once cold, top with soft whipped cream and fresh fruit.
