Mary Berry Cranachan Pavlova​ Recipe

This decadent Mary Berry Cranachan Pavlova is a show-stopping dessert that takes a classic recipe and adds a traditional Scottish twist. It’s made with a classic meringue base of egg whites, caster sugar, white wine vinegar, and cornflour. The result is a perfect dessert with a crisp, crunchy shell and a soft, marshmallowy center. This recipe is an ideal choice for a special occasion and will serve 8 to 10 people.

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Mary Berry Cranachan Pavlova Ingredients

For the Meringue:

• 6 large egg whites
• 350g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour

For the Cranachan Topping:

• 75g old-fashioned porridge oats
• 25g light muscovado sugar
• A small knob of butter
• 600ml double cream
• 2 tbsp Scotch whisky
• 450g raspberries
• Icing sugar, for dusting

How To Make Mary Berry Cranachan Pavlova

1. Prepare the baking sheet and oven: Preheat your oven to 160°C/140°C fan/Gas 3. Line a large baking sheet with baking parchment and draw a 20cm (8in) circle on it.
2. Whisk the egg whites: Place the egg whites in a very clean mixing bowl. Use an electric whisk to beat them until they are stiff and form soft peaks, like clouds.
3. Add the sugar: Gradually add the caster sugar, one tablespoon at a time, continuing to whisk on maximum speed until the meringue is stiff, thick, and glossy. Make sure the sugar is fully dissolved by rubbing a small amount between your fingers.
4. Fold in the vinegar and cornflour: In a small cup, mix the white wine vinegar and cornflour together until smooth. Gently fold this mixture into the meringue with a spatula.
5. Shape and bake the pavlova: Spoon the meringue onto the drawn circle on the baking parchment, shaping it into a nest with a slight dip in the center. 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, or until the outside is firm but still white.
6. Cool the pavlova: Turn off the oven and leave the pavlova inside to cool down completely with the oven door ajar. This prevents cracking and helps the meringue set.
7. Prepare the cranachan oats: Melt a knob of butter in a small frying pan over a medium heat. Add the oats and light muscovado sugar. Fry, stirring, until the oats are lightly golden brown and coated in the melted sugar. Remove from the heat and set aside to cool.
8. Prepare the cranachan cream: When the pavlova is cool, whip the double cream until it forms soft peaks. Stir in the Scotch whisky and gently fold in two-thirds of the toasted oats and half of the raspberries.
9. Assemble and serve: Carefully transfer the cooled meringue base to a serving plate. Spoon the cranachan cream mixture into the center of the meringue nest. Arrange the remaining raspberries on top, then sprinkle with the reserved toasted oats. Dust with a little icing sugar before serving.

Recipe Tips

• Toasting the oats: Keep a close eye on the oats as they toast in the pan. They can go from perfectly golden to burnt in a matter of seconds. Toasting them brings out a fantastic nutty flavor that is key to the cranachan’s taste.
• Preventing cracks: The most crucial step for a beautiful, crack-free pavlova is to allow it to cool slowly inside the oven. Don’t be tempted to remove it as soon as the baking time is up.
• The perfect meringue: Ensure your mixing bowl and whisk are spotless and free of any fat or oil residue, as this will prevent the egg whites from whipping correctly. The meringue is ready when it holds a stiff peak and looks shiny.
• Use good quality whisky: Since the whisky is a central flavor in the cranachan cream, choose a good quality Scotch you enjoy. You don’t need a top-shelf bottle, but avoid using a cheap one, as the flavor will be prominent.

What To Serve Pavlova

This Cranachan Pavlova is a dessert with a rich and complex flavor profile from the toasted oats and whisky. It stands beautifully on its own. For a truly luxurious experience, serve it with a small glass of a complementary Scotch whisky or a rich dessert wine. It’s the perfect end to a special holiday meal.

How To Store Pavlova Leftovers

• Refrigerate: A filled pavlova is best eaten immediately after assembly. If you have any leftovers, they can be stored loosely covered in the refrigerator for up to 1 day, though the meringue will begin to soften.
• Freeze: The meringue base can be made and frozen up to a month in advance. Once fully cooled, wrap it tightly in cling film and then foil. Thaw at room temperature for about an hour before topping and serving.

Mary Berry Cranachan Pavlova Nutrition Facts

• Servings: 10 servings
• Calories: 432 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 105mg
• Sodium: 65mg
• Total Carbohydrate: 39g
• Dietary Fiber: 3g
• Sugars: 33g
• Protein: 5g

Frequently Asked Questions

• What is Cranachan? Cranachan is a traditional Scottish dessert made with a mixture of whipped cream, toasted oats, whisky, honey, and fresh raspberries. It is often called the “king of Scottish desserts” and is a celebration of the country’s best ingredients.
• Can I make this recipe without whisky? Yes, you can. If you prefer to omit the alcohol, simply leave the whisky out of the cream. The recipe will still be delicious, with the toasted oats and raspberries providing plenty of flavor.
• Can I use frozen raspberries? Fresh raspberries are recommended for the best texture and flavor. If you must use frozen raspberries, thaw them and drain them thoroughly on a paper towel to remove excess liquid before adding them to the cream and topping the pavlova.

Try More Recipes:

• Mary Berry​ Apple And Plum Crumble Recipe
• Mary Berry​ Apple And Pear Crumble Recipe
• Mary Berry Apple Crumble Tart​ Recipe