Mary Berry Pavlova Recipe​ (Christmas Wreath)

This stunning Mary Berry Pavlova is a dessert that looks like it belongs on a magazine cover. It’s made with egg whites, caster sugar, white wine vinegar, and cornflour, creating a perfectly crisp meringue shell. The result is a beautiful and elegant dessert with a crunchy outside and a soft, marshmallowy interior. This recipe is a perfect choice for a festive gathering, especially during the holidays when shaped into a wreath, and serves 10 to 12 people.

Jump to Recipe

Mary Berry Christmas Wreath Pavlova Ingredients

For the Meringue:

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

For the Filling:

• 600ml double cream
• 1 tsp vanilla bean paste
• 50g icing sugar, sifted
• 200g strawberries, hulled and quartered
• 300g raspberries
• 200g blueberries
• 50g pomegranate seeds
• A few mint leaves, to decorate (optional)
• Icing sugar, for dusting

How To Make Mary Berry Christmas Wreath Pavlova

1. Prepare the baking sheet: Preheat your oven to 160°C/140°C fan/Gas 3. Line a large baking sheet with baking parchment. Use a pencil to draw a 30cm (12in) circle, and then a 15cm (6in) circle inside it to create a ring for the wreath shape.
2. Whisk the egg whites: Put the egg whites into a large, clean mixing bowl. Use an electric whisk to beat them until they are stiff and form soft, cloud-like peaks. This is a crucial step to get the right texture.
3. Add the sugar: Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk on maximum speed. Whisk until the meringue is thick, stiff, and has a glossy shine. The sugar should be fully dissolved, so rub a little between your fingers to check for grittiness.
4. Fold in the vinegar and cornflour: In a separate small cup, mix the white wine vinegar and cornflour together until smooth. Gently fold this mixture into the meringue with a spatula.
5. Shape the pavlova: Spoon the meringue onto the prepared baking parchment, following the drawn wreath ring. Use a large spoon to make a shallow “trench” in the middle of the wreath. This trench will hold the cream and fruit later on.
6. Bake the meringue: Immediately slide the baking sheet into the oven and 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.
7. Cool completely: Turn off the oven and leave the pavlova inside with the door ajar (or completely closed, for a more marshmallowy interior) to cool down completely. This can take an hour or even overnight and is essential to prevent cracking.
8. Prepare the topping: When ready to serve, whip the double cream, vanilla bean paste, and sifted icing sugar together until they form soft, stiff peaks.
9. Assemble and serve: Carefully transfer the cooled pavlova wreath onto a serving plate. Spoon the whipped cream into the trench and arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top. Decorate with a few fresh mint leaves and a final dusting of icing sugar.

Recipe Tips

• Use a very clean bowl: When whisking egg whites, it’s vital that your bowl and whisk are perfectly clean and free of any grease or egg yolk, as this will prevent the meringue from whipping up properly.
• Whisk to stiff peaks: The meringue is ready when it is stiff and glossy. A good test is to turn the bowl upside down; the meringue shouldn’t move.
• Don’t skip the vinegar and cornflour: These two ingredients are key to a classic pavlova texture. The vinegar helps to create a crisp crust, while the cornflour makes the center soft and marshmallowy.
• Cool in the oven: The most important rule for a perfect, crack-free pavlova is to let it cool down gradually inside the oven. This slow process prevents a sudden temperature change that can cause the meringue to collapse or crack.

What To Serve Pavlova

This festive pavlova is a stunning dessert that needs little else. It’s a fantastic centerpiece for any holiday table. You can serve it on its own, as the sweet meringue and rich cream are a perfect pairing for the tangy fresh berries. For a cozy finish, enjoy it with a warm cup of coffee or a glass of dessert wine.

How To Store Pavlova Leftovers

• Refrigerate: A filled pavlova is best eaten the day it’s made, as the moisture from the cream and fruit will soften the meringue. If you have leftovers, store them loosely covered in the refrigerator for up to 1 day.
• Freeze: You can make and freeze the meringue base ahead of time. Once completely cool, wrap the meringue in cling film and then foil, and store it in an airtight container for up to 1 month. Thaw at room temperature for an hour before filling.

Mary Berry Christmas Wreath Pavlova Nutrition Facts

• Servings: 12 servings
• Calories: 345 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 82mg
• Sodium: 58mg
• Total Carbohydrate: 34g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Frequently Asked Questions

• Why did my pavlova crack? Cracking is very common and is often caused by a sudden change in temperature. It is essential to let the pavlova cool completely inside the oven after baking. Leaving it in the oven with the door ajar allows it to cool gradually, which minimizes cracking.
• Can I make the meringue ahead of time? Yes, the meringue base can be made up to a month in advance. Once baked and completely cooled, wrap it well in plastic wrap and then foil, and store it in a cool, dry place. Add the cream and fruit just before serving.
• What is the difference between meringue and pavlova? A pavlova is a type of meringue. While a standard meringue is often baked until it’s crisp all the way through, a pavlova is baked at a lower temperature for a longer time, resulting in a distinct texture: a crisp outer shell with a soft, marshmallowy center.

Try More Recipes:

• Mary Berry​ Apple Crumble Muffins Recipe
• Mary Berry​ Apple And Strawberry Crumble Recipe
• Mary Berry​ Apple And Raspberry Crumble Recipe