Mary Berry 6 Egg Pavlova Recipe

This Mary Berry 6 Egg Pavlova Recipe is a spectacular and marshmallowy recipe, which features a crisp meringue wreath and vanilla whipped cream. It’s the ultimate celebration dessert, ready in about 2 hours and 30 minutes (including cooling time).

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Mary Berry 6 Egg Pavlova Recipe Ingredients

For the Pavlova Meringue

• 6 large free-range egg whites
• 350g (12oz) caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour

For the Filling and Topping

• 600ml (20fl oz) double cream
• 1 tsp vanilla bean paste
• 50g (1¾oz) icing sugar, sifted
• 200g (7oz) strawberries, hulled and quartered
• 300g (10½oz) raspberries
• 200g (7oz) blueberries
• 50g (1¾oz) pomegranate seeds
• Fresh mint leaves (optional garnish)
• Extra icing sugar (for dusting)

How To Make Mary Berry 6 Egg Pavlova Recipe

1. Prep the Template: Preheat the oven to 160°C (140°C Fan/Gas 3). Line a large baking tray with baking parchment. Using a pencil, draw a 30cm (12in) circle in the middle of the paper, and then draw a 15cm (6in) circle inside it to create a ring guide. Flip the paper over so the pencil marks are on the bottom (but still visible).
2. Whisk the Whites: Place the egg whites in a spotlessly clean, grease-free mixing bowl. Whisk with an electric mixer on medium speed until soft peaks form. This means the whites hold a shape but the tip flops over when the whisk is removed.
3. Add the Sugar: Increase the speed to maximum. Gradually add the caster sugar a teaspoon at a time, whisking constantly. Continue whisking until the mixture is stiff, glossy, and stands up in firm peaks. If you rub a bit between your fingers, you shouldn’t feel any grit.
4. Add Stabilizers: In a small cup, mix the white wine vinegar and cornflour until smooth. Fold this paste gently into the meringue mixture. This creates the signature marshmallow center.
5. Shape the Wreath: Spoon the meringue onto the baking parchment, staying within the lines of the ring you drew. Use a large spoon to make a shallow trench (furrow) around the center of the ring to hold the cream later.
6. Bake: Transfer to the oven and immediately reduce the temperature to 140°C (120°C Fan/Gas 1). Bake for 1 hour to 1 hour 15 minutes. The outside should be hard to the touch but still pale white (not browned).
7. Cool: Turn the oven off and leave the pavlova inside for at least an hour (or overnight) to cool completely. This slow cooling prevents the meringue from cracking due to sudden temperature changes.
8. Whip the Cream: When ready to serve, place the double cream, vanilla bean paste, and sifted icing sugar in a bowl. Whisk until soft peaks form. (Do not over-whip or it will become buttery).
9. Assemble: Spoon the vanilla cream into the trench of the meringue wreath. Arrange the strawberries, raspberries, blueberries, and pomegranate seeds generously over the cream. Decorate with mint leaves.
10. Serve: Dust lightly with icing sugar and cut into wedges to serve.

Recipe Tips

• The Vinegar & Cornflour: This is the secret to a Pavlova vs. a standard Meringue. The acid and starch modify the protein structure, keeping the center soft and marshmallow-like while the shell becomes crisp.
• Grease-Free Bowl: Even a trace of yolk or grease will stop egg whites from whisking. Wipe your bowl and whisk with a paper towel dipped in lemon juice before starting to be safe.
• The “Wreath” Shape: Mary Berry prefers a wreath shape because it is much easier to slice than a solid round pavlova, which often collapses in the middle when cut. It also ensures even cooking.
• Adding Sugar: Patience is key. If you dump the sugar in all at once, the meringue will be grainy and may “weep” sugar syrup during baking. Add it slowly.
• Separating Eggs: Separate eggs while they are cold (the yolk is firmer and less likely to break), but whisk the whites when they are at room temperature for maximum volume.

What To Serve With Mary Berry 6 Egg Pavlova Recipe

This dessert is rich and sweet, so it pairs best with tart or acidic elements.

• Fruit Coulis: A sharp raspberry or passion fruit coulis drizzled over the top.
• Lemon Curd: Swirl lemon curd into the cream for a citrus kick.
• Sparkling Wine: A glass of Champagne or Prosecco cleanses the palate.
• Espresso: Serve coffee alongside to balance the sugar.

How To Store Mary Berry 6 Egg Pavlova Recipe

• Unfilled Shell: The baked, cooled meringue shell can be stored in a large airtight container (or wrapped gently in foil) in a cool, dry place for up to 2 weeks.
• Assembled: Once the cream and fruit are added, the pavlova must be eaten within 2-3 hours. The moisture from the cream will eventually dissolve the sugar crust, making it soggy.
• Refrigerate: If you have leftovers, store them in the fridge for up to 24 hours, but expect the texture to be soft (Eton Mess style).
• Freeze: You can freeze the unfilled meringue shell carefully for up to 1 month.

Mary Berry 6 Egg Pavlova Recipe Nutrition Facts

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 60mg
• Total Carbohydrates: 55g
• Dietary Fiber: 2g
• Sugar: 50g
• Protein: 4g

Nutrition information is estimated per slice (based on 10 servings).

FAQs

Try More Recipes:

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