Mary Berry Pavlova Recipe

If there’s one name synonymous with the delightful world of English baking, it has to be Dame Mary Berry. From the moment she was encouraged in her school’s domestic science classes, to her enlightening experience at Le Cordon Bleu culinary school in France, Mary Berry has been an inspiration to many, including myself. It’s no wonder that her pavlova, a light and airy meringue dessert topped with fresh fruit and cream, is a true showstopper. Having tried and perfected it multiple times, I’m thrilled to share with you this magnificent recipe that pays homage to Dame Mary Berry.

Mary Berry Pavlova Recipe Overview

The essence of a pavlova lies in its balance – a crispy outer shell, and a marshmallow-like inner texture, all adorned with luscious cream and vibrant fruits. This recipe serves 8 people, ensuring everyone gets a good slice of heaven. It requires about 15 minutes of preparation, an hour and 15 minutes of baking, and an additional hour to cool and set – patience, my friends, is the key to perfect pavlova.

Ingredients:

For the pavlova:

• 6 large free-range egg whites: The heart of the pavlova, provides the structure and the lift. Ensure they are at room temperature for optimal volume.
• 350g/12oz caster sugar: This fine sugar dissolves quickly, lending sweetness and stability to the meringue.
• 1 tsp white wine vinegar: Helps stabilize the egg whites, ensuring a chewy pavlova center.
• 1 tsp cornflour: This is Mary’s secret to that dreamy, marshmallowy center.

For the filling:

• 600ml/20fl oz double cream: Creamy and rich, it provides a velvety base for the fruits.
• 1 tsp vanilla bean paste: Infuse the cream with a delicate vanilla essence.
• 50g/1¾oz icing sugar sifted: Imparts gentle sweetness to the cream.
• 200g/7oz strawberries, hulled and quartered: Juicy and vibrant, strawberries add a splash of red and a tangy touch.
• 300g/10½oz raspberries: Their subtle sweetness and slight tartness are perfect for pavlova.
• 200g/7oz blueberries: Little globes of sweetness, they also bring in a lovely blue hue.
• 50g/1¾oz pomegranate seeds: These jewel-like seeds add a delightful crunch and burst of flavor.
• A few mint leaves, to decorate (optional): Their fresh aroma complements the fruits wonderfully.
• Icing sugar, for dusting: For the final snowy touch to our masterpiece.

Instructions:

1. Preparation: Preheat the oven to 150°C (130°C fan, 300°F, Gas Mark 2). Line a baking tray with parchment paper and draw a 23cm/9in circle on it.
2. Meringue Making: In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition. Once the meringue is glossy and holds its shape, fold in the white wine vinegar and cornflour gently.
3. Meringue Shaping: Scoop the meringue onto the drawn circle on the parchment paper, forming a neat circle and creating a well in the center. This will hold our filling later.
4. Baking: Place the tray in the oven and immediately reduce the temperature to 140°C (120°C fan, 275°F, Gas Mark 1). Bake for 1 hour 15 minutes. Turn off the oven without opening the door and allow the pavlova to cool for an hour. This gradual cooling prevents cracking.
5. Filling Preparation: Mix double cream, vanilla bean paste, and sifted icing sugar until soft peaks form in a bowl.
6. Assembly: Once the pavlova is completely cooled, place it on a serving plate. Fill the pavlova’s center with the whipped cream. Add strawberries, raspberries, blueberries, and pomegranate seeds to cream. For an elegant finish, decorate with mint leaves and dust with icing sugar.

Also Try: Mary Berry Marble Cake Recipe

FAQs:

Q: Why is my pavlova cracking?

Pavlova can crack due to rapid temperature changes. Always allow it to cool gradually inside the oven.

Q: Can I prepare the pavlova in advance?

Yes, the meringue base can be made a day ahead. Assemble before serving from cool, dry storage.

Q: How can I ensure my meringue is stiff enough?

Use room-temperature egg whites and ensure your bowl is grease-free. Whisk until you can hold the bowl upside down without the meringue moving.

Q: Can I use other fruits for topping?

Absolutely! The beauty of pavlova is its versatility. Kiwis, mangoes, and passion fruit are other delightful options.

Q: What if I don’t have vanilla bean paste?

Vanilla extract may have a milder taste. Adjust to taste.

Conclusion:

In the realm of desserts, Mary Berry’s Pavlova stands tall and proud. Its delicate textures, coupled with the vibrant fruits, make it a joy both to behold and to savor. It’s a testament to the finesse of English baking, and I hope this recipe brings joy to your table as it has to mine. Enjoy and happy baking!