Mary Berry Pear Pavlova Recipe​

This festive Mary Berry Pear Pavlova is a beautiful dessert that’s perfect for a cozy autumnal or winter gathering. It’s made with a classic meringue base of egg whites, caster sugar, white wine vinegar, and cornflour, creating a crisp and beautiful shell. The result is a perfect dessert with a crunchy outside and a soft, marshmallowy interior. This recipe is an ideal choice for a special dinner party and serves 8 to 10 people.

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Mary Berry Pear Pavlova Ingredients

For the Meringue:

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

For the Topping:

• 600ml double cream, whipped
• 1 tbsp pear liqueur (optional)
• 4 fresh pears, poached until tender and sliced
• A little icing sugar for dusting

How To Make Mary Berry Pear Pavlova

1. Prepare the baking sheet and oven: Preheat your oven to 160°C/140°C fan/Gas 3. Line a baking sheet with non-stick baking parchment and mark a 23cm (9in) circle on it.
2. Whisk the egg whites: Put the egg whites into a large, very clean mixing bowl. Use an electric whisk to beat the egg whites until they are stiff and form soft, cloud-like peaks.
3. Add the sugar gradually: With the whisk still running on high speed, add the caster sugar one tablespoon at a time. Continue to whisk until all the sugar has been added and the meringue is thick, stiff, and glossy.
4. Fold in the cornflour and vinegar: In a small cup, blend the cornflour and white wine vinegar together. Gently fold this mixture into the meringue with a spatula.
5. Shape the pavlova: Spoon the meringue onto the drawn circle on the baking parchment. Shape it into a large nest with a slight dip in the center to hold the cream and pears.
6. Bake the meringue: Immediately place the baking sheet in the oven and reduce the temperature to 150°C/130°C fan/Gas 2. Bake for about 1 hour, or until the meringue is firm to the touch and a pale beige color.
7. Cool completely: Turn the oven off and leave the pavlova inside to cool down completely. This slow cooling process prevents cracking and helps the center stay marshmallowy. This can take an hour or even longer.
8. Assemble and serve: Once the pavlova is completely cold, carefully peel it from the parchment and slide it onto a serving plate. Top with the whipped double cream, stirring in the pear liqueur if using, and arrange the poached pear slices on top. Finish with a light dusting of icing sugar.

Recipe Tips

• Use fresh pears: Poaching fresh pears until they are tender is a crucial step for this recipe. Tinned pears can be too soft and watery. Poach them in a syrup with spices like cinnamon or ginger for an extra layer of flavor.
• Don’t rush the sugar: Adding the sugar too quickly can cause the meringue to collapse. Add it one tablespoon at a time and whisk until each addition is fully incorporated before adding the next.
• Cooling is key: For a perfect pavlova with a crisp crust and a soft interior, it’s vital to let it cool down gradually inside the oven. Don’t be tempted to open the oven door until it is completely cold.
• 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.

What To Serve Pavlova

This lovely Pear Pavlova is the perfect dessert for a dinner party, especially in the colder months. The sweet, spiced pears are a perfect complement to the rich cream and sweet meringue. For an even more decadent treat, you could drizzle the pavlova with melted dark chocolate or a butterscotch sauce. It pairs wonderfully with a glass of a nutty dessert wine or a cup of black coffee.

How To Store Pavlova Leftovers

• Refrigerate: A filled pavlova is best enjoyed the day it is made. If you have any leftovers, cover them loosely and store them in the refrigerator for up to 1 day. The meringue will begin to soften over time.
• Freeze: The meringue base can be made and frozen ahead of time. Once it is completely cool, wrap it well in cling film and then foil, and store it in an airtight container for up to one month. Thaw the meringue at room temperature for about an hour before filling.

Mary Berry Pear Pavlova Nutrition Facts

• Servings: 10 servings
• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 10.5g
• Cholesterol: 65mg
• Sodium: 55mg
• Total Carbohydrate: 51g
• Dietary Fiber: 2g
• Sugars: 47g
• Protein: 4g

Frequently Asked Questions

• What kind of pears should I use for this recipe? Use firm pears like Bartlett or Bosc. They hold their shape well during poaching and won’t turn to mush. Poach them until they are just tender when pierced with a fork.
• Can I add other spices to the poaching liquid? Yes, you can. For a warmer flavor, consider adding a cinnamon stick, a star anise, or a few slices of fresh ginger to the poaching liquid. This will infuse the pears with a lovely festive flavor.
• Can I make the meringue a day in advance? Yes, you can. The meringue base is very stable and can be made up to a day or two in advance. Store it in a cool, dry place. Only add the cream and fruit right before you plan to serve it to keep the meringue crisp.

Try More Recipes:

• Mary Berry Easter Lemon Pavlova​ Recipe
• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry Pavlova Recipe​ (Christmas Wreath)