Mary Berry 6 Egg Pavlova Recipe

Mary Berry 6 Egg Pavlova Recipe is a classic British bake that makes a showstopping dessert. This wreath features a crisp meringue shell and marshmallow centre topped with double cream, strawberries, and raspberries.

I’ve tried a few versions of pavlova and this one from Mary is the one I keep going back to because the proportions are spot on. Most recipes don’t give you enough stability, but adding the vinegar and cornflour at the very end ensures that the middle stays soft while the outside gets that perfect crunch.

The first time I made this, I rushed the cooling process and the whole thing cracked like a spiderweb. Now I always leave it in the oven overnight with the door shut so it cools down at a snail’s pace. It’s the only way to get that pristine white finish without the base falling apart when you try to move it to a serving plate.

Try More Desserts Recipes:

• Mary Berry Lemon Roulade Recipe
• Mary Berry Sponge Roulade Recipe
• Mary Berry Apple Tarte Tatin Recipe

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Why You Will Love This Mary Berry 6 Egg Pavlova Recipe:

• Proper texture. The addition of vinegar and cornflour gives you that classic contrast between a crisp, sugary shell and a soft, marshmallow centre.
• Showstopping looks. Shaping the meringue into a wreath makes it look far more impressive than a standard round cake, especially when you pile the fruit high.
• Stress-free hosting. You can bake the base days in advance and leave it in the oven, meaning you only have to whip the cream and chop the fruit before serving.
• Seasonal flexibility. While strawberries and raspberries are the traditional choice, this base works just as well with tart passion fruit or sliced mango in the winter months.
• Reliable results. Using six large egg whites creates a sturdy structure that won’t collapse under the weight of the double cream like smaller pavlovas often do.
• Natural sweetness. The tartness of the pomegranate seeds and fresh berries cuts through the sugar, so it tastes light and refreshing rather than heavy.

Mary Berry 6 Egg Pavlova 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, for garnish
• Extra icing sugar, for dusting
• Salt and pepper, to taste (for the fruit if desired, though usually omitted for this sweet dish)

How To Make Mary Berry 6 Egg Pavlova

1. Prep the template: Preheat the oven to 160°C (325°F/Gas Mark 3) and line a large baking tray with greaseproof paper. Draw a 30cm (12in) circle on the paper with a 15cm (6in) circle inside it to make a ring shape. Flip the paper over so the pencil doesn’t touch the food, but you can still see the guide through the sheet.
2. Whisk the whites: Pour the egg whites into a large, glass bowl that’s been wiped with a bit of lemon juice to remove any trace of fat. Whisk on a medium speed until the mixture forms soft peaks that tip over when you lift the beaters. Do not go too fast at the start or the bubbles will be too large and the structure will collapse later.
3. Add the sugar: Turn the mixer to its highest setting and add the caster sugar one tablespoon at a time. Keep whisking until the meringue is thick, shiny, and holds a stiff point that doesn’t move. You shouldn’t feel any grains of sugar when you rub a tiny bit of the mix between your thumb and finger.
4. Add stabilisers: Mix the white wine vinegar and cornflour in a small cup until the lumps vanish. Gently mix this into the glossy whites using a large metal spoon, taking care not to knock the air out. This mixture is what gives the pavlova its distinct texture that’s different from a standard hard meringue.
5. Shape the wreath: Use a large spoon to dollop the mixture onto your parchment, following the ring guide you drew earlier. Make a shallow dip or trench all the way around the middle of the meringue ring. This little valley acts as a wall to keep the cream and fruit from sliding off the sides when you assemble it.
6. Bake: Put the tray in the oven and immediately turn the heat down to 140°C (275°F/Gas Mark 1). Bake for about 1 hour and 15 minutes until the outside feels firm and dry. The meringue should stay pale and creamy rather than turning tan or brown.
7. Cool: Turn the oven off and leave the pavlova inside with the door closed for at least four hours. If you take it out while it’s hot, the cool air in the kitchen will make the meringue shrink and shatter. Leaving it alone allows the internal structure to set properly.
8. Whip the cream: Pour the double cream, vanilla paste, and sifted icing sugar into a chilled bowl. Whisk until it just reaches the soft peak stage where it holds its shape but still looks smooth. Stop the mixer the second it looks thick, as double cream can turn into butter very quickly if you overwork it.
9. Assemble: Carefully slide the meringue onto a large serving board or flat plate. Spoon the vanilla cream into the trench and pile the strawberries, raspberries, blueberries, and pomegranate seeds on top. Scatter over a few mint leaves if you want a bit of green to pop against the red fruit.
10. Serve: Dust the top with a light coating of icing sugar right before you bring it to the table. Use a sharp serrated knife to cut the wreath into thick wedges.

Recipe Tips

• Clean your equipment. Even a tiny speck of yolk or a smear of grease on your whisk will stop the egg whites from foaming up. I always wipe my bowl and beaters with a paper towel dipped in white vinegar just to be safe.
• Check the weather. Meringues act like sponges and soak up moisture from the air, so they can turn chewy on a very rainy day. If it’s humid, you might need to leave the meringue in the oven for an extra hour to ensure it stays crisp.
• Use caster sugar. The fine grains dissolve much faster into the egg whites than granulated sugar does. If the sugar doesn’t dissolve completely, it can cause the meringue to weep sticky amber droplets while it bakes.
• Prep the fruit. Wash and dry your berries thoroughly before putting them on the cream. If the fruit is wet, the water will run into the cream and turn the top of your pavlova into a soggy mess within minutes.
• Make it ahead. You can bake the meringue base up to two days before you need it. Just keep it in an airtight container in a cool, dry place, but don’t add the cream or fruit until about an hour before serving.
• Watch the peaks. When whisking the whites, look for a glossy finish that looks like shaving foam. If the mixture looks dull or grainy, you’ve gone too far and the meringue will likely crumble and leak in the oven.

What To Serve With Pavlova?

Serve Pavlova with a scoop of tangy raspberry sorbet or a pour of extra pouring cream works well here. The tartness of the sorbet helps balance out the sugary base of the meringue. If you want something warmer, a cup of Earl Grey tea or a dark coffee is a great choice. The bitterness of the drink cuts through the heavy sweetness of the vanilla cream and marshmallow centre.

How To Store Leftovers Pavlova?

• Fridge: Once you’ve added the cream and fruit, the pavlova needs to stay in the fridge. Use a tall container so the lid doesn’t squash the toppings. It’ll stay edible for about 24 hours, but the meringue will start to soften as it sits against the damp cream.
• Reheat: You cannot reheat a pavlova once it’s been assembled. The cream would melt and the fruit would go mushy. If you have plain leftover meringue without toppings, you can crisp it up in a very low oven at 100°C (225°F/Gas Mark ¼) for ten minutes.
• Freeze: The baked meringue base freezes surprisingly well if you wrap it tightly in clingfilm and put it in a hard container. It’ll last for a month, but don’t try to freeze the finished dish with the cream and berries as it will turn into a puddle when it thaws.

FAQs

Can I use carton egg whites for the Mary Berry 6 Egg Pavlova Recipe?

No, because pasteurised egg whites from a carton often struggle to reach the volume needed for a large pavlova. Fresh large eggs provide the strongest protein structure for a stable wreath.

Why did my meringue turn brown?

Your oven was likely running a bit too hot, even if the dial was set correctly. Try reducing the temperature by 10 degrees next time or moving the tray to a lower shelf.

Can I make the Mary Berry 6 Egg Pavlova Recipe without a stand mixer?

Yes, you can use a hand-held electric whisk, but it’ll take much longer to reach the stiff peak stage. Avoid doing this by hand with a balloon whisk unless you want a serious arm workout.

What can I use instead of white wine vinegar?

You can swap the vinegar for an equal amount of lemon juice or a half-teaspoon of cream of tartar. Both provide the acid needed to keep the inside of the pavlova soft and marshmallowy.

How do I stop the meringue from sticking to the paper?

Make sure you use high-quality greaseproof paper rather than just greasing the tin. If it still sticks, let the meringue cool completely in the oven as it naturally releases from the paper as it firms up.

More Desserts Recipes:

• Mary Berry Plum Tarte Tatin Recipe
• Mary Berry Apple Upside Down Cake Recipe
• Mary Berry Apricot Upside Down Cake Recipe

Mary Berry 6 Egg Pavlova Nutrition Facts

Per serving (1 of 8):

• Calories: 485 kcal
• Protein: 6g
• Fat: 32g
• Carbohydrates: 45g
• Sugar: 42g
• Sodium: 65mg

Estimated. May vary based on ingredients and cooking methods.