Delightful Mary Berry Pavlova Recipe: A Sweet Symphony of Flavors

Written by Jessica Lopez.

8 REVIEWS

| 4.5 AVERAGE

Published at 10-04-2023

Edited on 20-03-2025 | 7:42 AM

Dessert Recipes

Course: Dessert

Cuisine: American Vintage

Difficulty: Moderate

Servings

10-12 slices

Prep Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour

Fat

18g

Protein

5g

Carbohydrates

55g

Calories

450 kcal

If you’re looking to impress your guests with a spectacular dessert, look no further than the classic Mary Berry Pavlova recipe! Named after the famous Russian ballerina Anna Pavlova, this airy meringue-based treat is a showstopper that combines lightness with rich flavor. Mary Berry, a beloved figure in British baking, has perfected this recipe, making it easier than ever to create at home. The pavlova features a crispy outer shell with a soft, marshmallow-like center, topped with an abundance of whipped cream and seasonal fruits.

Imagine slicing into that delicate meringue, revealing the luscious cream and vibrant berries underneath – it’s a dessert that not only tastes heavenly but also looks stunning on any table. Whether you're hosting a dinner party or celebrating a special occasion, this pavlova is sure to be the highlight of your meal. It’s versatile too! You can customize the toppings based on the season, using strawberries in summer or figs in autumn.

Plus, it’s gluten-free, making it a perfect choice for those with dietary restrictions. In this post, I will guide you through the steps to create your very own Mary Berry Pavlova. Don’t worry if you’re new to baking; the recipe is straightforward and rewards you with a delightful dessert that will impress everyone.

So, grab your apron, and let’s dive into the world of meringue and cream – you’re just a few steps away from creating a masterpiece that will leave your taste buds dancing!.

Essential Ingredients of mary berry pavlova recipe

  • Egg whites: 4 large

  • Caster sugar: 250g

  • Cornflour: 1 teaspoon

  • White vinegar: 1 teaspoon

  • Vanilla extract: 1 teaspoon

  • Double cream: 300ml

  • Fresh fruits (like strawberries, kiwi, and passion fruit) for topping

Measurement Units of mary berry pavlova recipe

  • 4 large egg whites

  • 250 g caster sugar

  • 1 tsp white wine vinegar

  • 1 tsp cornflour (cornstarch)

  • 300 ml double cream

  • 1 tsp vanilla extract

  • 250 g mixed berries (strawberries, raspberries, blueberries)

  • Mint leaves for garnish (optional)

Step by Step Instructions For mary berry pavlova recipe

  • Step - 1

    Preheat your oven to 120°C (250°F) and line a baking tray with parchment paper. This temperature is perfect for slow-baking the pavlova, ensuring a crispy exterior and soft, marshmallow-like center.

  • Step - 2

    Gather all your ingredients, including 4 large egg whites, 250g (about 1 ¼ cups) caster sugar, 1 teaspoon white vinegar, 1 teaspoon cornflour (cornstarch), and a pinch of salt. Having everything ready will streamline your process.

  • Step - 3

    In a clean, dry mixing bowl, beat the egg whites using an electric mixer on medium speed. Once they start to froth, increase the speed to high until soft peaks form. This is crucial for achieving that light and airy texture.

  • Step - 4

    Slowly add the caster sugar, one tablespoon at a time, while continuing to beat the egg whites. This gradual addition helps to dissolve the sugar and creates a glossy meringue. Keep beating until the mixture holds stiff peaks and has a satin-like finish.

  • Step - 5

    Gently fold in the cornflour, vinegar, and a pinch of salt using a spatula. This addition will help stabilize the meringue and give the pavlova a slight chewiness. Be careful not to deflate the mixture as you fold.

  • Step - 6

    Spoon the meringue onto the prepared baking tray, creating a large circle with a slight indentation in the center. This will be the nest for your toppings. Use the spatula to create swirls and peaks on the surface for an elegant look.

  • Step - 7

    Place the tray in the preheated oven and bake for approximately 1 hour and 15 minutes. Keep the oven door closed during baking to prevent cracks. The pavlova is done when it's crisp to the touch and has a pale, delicate color.

  • Step - 8

    Once baked, turn off the oven and leave the pavlova inside with the door ajar until completely cool. This step helps prevent cracking and allows the pavlova to set properly.

  • Step - 9

    Prepare your toppings while the pavlova cools. Whip 300ml of double cream until it forms soft peaks. You can add a splash of vanilla extract for extra flavor.

  • Step - 10

    Once the pavlova is cool, carefully transfer it to a serving plate. Top it generously with the whipped cream and your choice of fresh fruits, such as berries, kiwi, or passionfruit. Serve immediately and enjoy the delightful contrast of textures.

Additional Notes of mary berry pavlova recipe

  • Ensure your mixing bowl is completely clean and free from any grease, as this can affect the egg whites' ability to whip up properly.

  • Use room-temperature egg whites for the best volume and stability when whisking.

  • When adding the sugar, do so gradually to allow it to dissolve completely, which will help create a glossy meringue.

  • The vinegar and cornflour help stabilize the meringue, so don’t skip these ingredients.

  • Bake the pavlova in a preheated oven at a low temperature (around 120°C/250°F) to ensure it dries out rather than browns.

  • Once baked, let the pavlova cool completely in the oven with the door slightly ajar to prevent cracking.

  • Top the pavlova just before serving to keep the cream and berries fresh and prevent it from becoming soggy.

  • Feel free to customize the toppings with your favorite fruits or even a drizzle of chocolate for added indulgence.

Special Equipment of mary berry pavlova recipe

  • Electric mixer (hand or stand)

  • Mixing bowls

  • Baking parchment

  • Large baking tray

  • Spatula

  • Cooling rack

Expert Chef Tips of mary berry pavlova recipe

  • Ensure your egg whites are at room temperature for better aeration and stability.

  • Add a pinch of cream of tartar to your egg whites to help them hold their shape.

  • Slowly incorporate sugar into the egg whites to achieve a glossy, firm meringue.

  • Bake your pavlova at a low temperature to prevent cracking and achieve a soft interior.

  • Let your pavlova cool in the oven with the door ajar to avoid temperature shock.

  • Top your pavlova just before serving to keep it crisp and fresh.

  • Experiment with different fruits like passionfruit or berries for a colorful finish.

  • Drizzle with a homemade fruit coulis for an extra layer of flavor.

  • Store leftover pavlova in an airtight container to maintain its crispness.

  • Consider using a stand mixer for consistent results and less effort.

Ingredient Sourcing and Quality Tips of mary berry pavlova recipe

  • Eggs: Choose organic, free-range eggs for the best flavor and quality.

  • Sugar: Use caster sugar for a smoother meringue texture.

  • Cornstarch: Opt for organic cornstarch to enhance the stability of your pavlova.

  • Vanilla extract: Select pure vanilla extract for a richer taste.

  • Whipped cream: Use heavy whipping cream for a luxurious topping.

  • Fresh fruits: Source seasonal fruits for the best flavor and freshness.

  • Lemon juice: Freshly squeezed lemon juice enhances the flavor of the meringue.

  • Cream of tartar: Look for high-quality cream of tartar for optimal results.

  • Parchment paper: Use unbleached parchment paper to line your baking sheet.

  • Serving plate: Choose a decorative serving plate to showcase your beautiful pavlova.

Dietary Considerations of mary berry pavlova recipe

  • Mary Berry's pavlova is naturally gluten-free making it a great dessert option for those with celiac disease or gluten intolerance. The meringue base is made from just egg whites and sugar, eliminating any gluten-containing ingredients.

  • This recipe contains egg whites which are a good source of protein. For those looking to increase their protein intake, pavlova can be a satisfying dessert while still keeping a light feel.

  • The sugar in the pavlova provides quick energy but should be consumed in moderation. For those watching their sugar intake, consider using a sugar substitute or reducing the amount of sugar in the recipe.

  • The whipped cream topping can be substituted with a low-fat or dairy-free alternative. This is beneficial for individuals trying to reduce their fat intake or those who are lactose intolerant.

  • Fresh fruits such as berries and kiwis are often used to top pavlova. These fruits are rich in vitamins and antioxidants, making the dessert not just delicious but also nutritious.

  • Pavlova is a light dessert which is suitable for those following a weight management plan. The airy texture allows you to enjoy a sweet treat without feeling too heavy afterward.

  • For vegans, egg whites can be replaced with aquafaba, the liquid from canned chickpeas. This allows those on a plant-based diet to enjoy a similar texture and taste in their pavlova.

  • Mary Berry's pavlova recipe can be tailored to be lower in calories by using a sugar alternative or by serving smaller portions. This makes it a versatile dessert for various dietary preferences.

  • The recipe can easily be adapted to be nut-free, as it does not contain any nuts. This is crucial for individuals with nut allergies who still want to enjoy a delicious dessert.

  • The simplicity of the ingredients in pavlova means that it is free from many common allergens, making it suitable for gatherings where guests may have dietary restrictions.

  • For those with diabetes, portion control is important when enjoying pavlova. Pairing it with fresh fruits helps to balance the sweetness and add fiber, which can assist in managing blood sugar levels.

  • Pavlova can be made suitable for those on a ketogenic diet by using a sugar substitute that is low in carbs. This way, you can enjoy a sweet treat without straying from dietary goals.

  • Because pavlova is light and airy, it can be enjoyed as a refreshing dessert in warm weather, providing a cool and satisfying end to a summer meal.

  • The versatility of pavlova means you can customize the toppings according to dietary needs. For instance, using coconut whipped cream can cater to those on a dairy-free diet.

My Review On mary berry pavlova recipe

Mary Berry's Pavlova recipe is a showstopper that never fails to impress! This classic dessert features a light, crispy meringue base topped with luscious whipped cream and an array of colorful fruits. The meringue, made from just a few simple ingredients, is surprisingly easy to master. Mary’s tips ensure your pavlova has the perfect balance of chewy inside and crunchy exterior. The topping is customizable; you can use seasonal fruits like strawberries, kiwis, and passion fruit for a vibrant presentation. What I love most is how this dessert feels both elegant and homely at the same time. It’s perfect for special occasions or a cozy family dinner. Plus, making this pavlova is a fun activity to share with loved ones. With its delightful taste and stunning appearance, Mary Berry's Pavlova is sure to become a favorite in your recipe collection. Give it a try, and watch your guests’ faces light up with joy!

Related Dishes of mary berry pavlova recipe

  • Carrot Cake: A spiced, moist cake topped with cream cheese frosting that adds a delightful sweetness to your dessert table.

  • Classic Pound Cake: Dense and buttery, this cake is perfect when paired with fresh fruit toppings or a drizzle of cream.

  • Chocolate Mousse: Rich and creamy, this indulgent dessert contrasts beautifully with the lightness of pavlova.

  • Fruit Tart: A crispy pastry shell filled with custard and topped with fresh seasonal fruits, offering a refreshing complement to the pavlova.

  • Lemon Drizzle Cake: Bright and zesty, this cake balances the sweetness of pavlova with its tangy flavor.

  • Eton Mess: A delightful mix of meringue, whipped cream, and strawberries that echoes the textures of pavlova while adding a fruity twist.

  • Cheesecake: Creamy and rich, this dessert can be made in various flavors to suit your palate and pairs well with the lightness of pavlova.

Authoritative Cookbooks or Chefs of mary berry pavlova recipe

Mary Berry's Baking Bible

by Mary Berry

Mary Berry's Complete Cookbook

by Mary Berry

Cultural and Historical Context of mary berry pavlova recipe

The pavlova is a meringue-based dessert that originated in the early 20th century and is named after the Russian ballerina Anna Pavlova. Both Australia and New Zealand claim to have created this light, airy delight, which has become a beloved staple in both countries. Traditionally, pavlova is made with a crisp outer shell and a soft, marshmallow-like interior, topped with whipped cream and fresh fruits. Mary Berry's pavlova recipe pays homage to this classic dessert while offering a modern twist that showcases her expertise in home baking. The dish is often served during special occasions and gatherings, symbolizing celebration and hospitality.

Frequently Asked Questions About mary berry pavlova recipe

What is the secret to a perfect Mary Berry pavlova?

The secret to a perfect Mary Berry pavlova lies in whipping the egg whites to stiff peaks, ensuring no grease in your bowl, and gradually adding sugar to create a glossy meringue. Baking at a low temperature helps achieve a crisp exterior while keeping the inside soft and marshmallow-like.

Can I make pavlova in advance?

Yes, you can make the pavlova base in advance. Once baked and cooled, store it in an airtight container at room temperature for up to two days. However, add toppings like whipped cream and fruit just before serving to prevent the meringue from becoming soggy.

What fruits are best for topping pavlova?

Popular fruits for topping pavlova include strawberries, kiwis, passion fruit, and blueberries. You can also use mixed berries or tropical fruits for a colorful presentation. The tartness of the fruit balances the sweetness of the meringue beautifully.

How do I know when my pavlova is done baking?

Your pavlova is done when it has a crisp outer shell and a slightly soft center. It should easily lift off the baking paper without sticking. A light golden color indicates it’s ready, but avoid over-baking to maintain that marshmallow texture inside.

Can I use egg whites from a carton for pavlova?

While you can use carton egg whites, fresh egg whites are preferred for pavlova. They whip up better and create a more stable meringue. If using carton egg whites, ensure they are 100% egg whites without additives for the best results.

What can I do if my pavlova cracks?

Cracking is common with pavlova due to rapid temperature changes. To minimize this, avoid opening the oven door during baking. If it cracks, don’t worry! You can cover it with whipped cream and fruit, making it look beautiful despite the imperfections.

Is it possible to make a gluten-free pavlova?

Yes, pavlova is naturally gluten-free since it contains only egg whites, sugar, and vinegar. Ensure that any additional toppings or sauces you use are also gluten-free to maintain the integrity of the dish.

What type of vinegar should I use in pavlova?

White vinegar is commonly used in pavlova recipes as it helps stabilize the egg whites. Some recipes also use lemon juice for a slight tang. Both options work well, but avoid flavored vinegars that could alter the taste of your pavlova.

Can I freeze pavlova?

Freezing pavlova is not recommended as it can lose its texture. However, you can freeze the meringue base before topping. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it at room temperature before adding toppings.

How do I store leftover pavlova?

Store leftover pavlova in an airtight container at room temperature for up to a day. If it has been topped with cream and fruit, refrigerate it and consume within a few hours for the best texture and flavor. Avoid storing it too long to prevent sogginess.

Reviews of mary berry pavlova recipe

Emily Johnson

I made Mary Berry's pavlova for a family gathering, and it was a hit! The meringue was perfectly crispy on the outside and soft inside. Topped with fresh berries and whipped cream, it looked stunning and tasted divine. Highly recommend!

★★★★★

Michael Thompson

This pavlova recipe was easy to follow and turned out beautifully. The instructions were clear, and the result was a light, airy dessert that impressed my guests. I will definitely make it again for special occasions!

★★★★

Sarah Williams

I was a bit nervous about making pavlova, but Mary Berry's recipe made it simple. The texture was just right, and the flavor was amazing. My friends couldn't believe I made it myself. A perfect dessert for summer!

★★★★★

David Brown

The pavlova turned out well, but I found the cooking time a bit off. Mine took longer to bake than suggested. Nevertheless, it was delicious and a great addition to our dessert table. Will try again with adjustments!

★★★

Jessica Green

Absolutely loved this pavlova recipe! The balance of sweetness and tartness from the berries was perfect. It was a showstopper at our dinner party, and everyone asked for the recipe. Can't wait to make it again!

★★★★★

James Miller

I followed Mary Berry's pavlova recipe for my birthday, and it was fantastic! The meringue was light and fluffy, and the cream topping was heavenly. A little tricky to get the right texture, but worth it in the end!

★★★★

Olivia Davis

This was my first time making pavlova, and I was pleasantly surprised! The recipe was straightforward, and the end result was gorgeous. I topped it with passion fruit, and it was a delightful combination. Will make again!

★★★★★

Daniel Wilson

The pavlova was good, but I found the meringue slightly too sweet for my taste. It still looked beautiful and tasted nice with the cream and fruit. I might reduce the sugar next time for a better balance.

★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.