Mary Berry Raspberry Pavlova​ Recipe

This refreshing Mary Berry Raspberry Pavlova is a beautiful and elegant dessert that’s a perfect centerpiece for any summer celebration. It’s made with egg whites, caster sugar, white wine vinegar, and cornflour, creating a perfectly crisp meringue 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 occasion or a simple weeknight treat, and it serves 6 to 8 people.

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Mary Berry Raspberry Pavlova Ingredients

For the Meringue:

• 4 large egg whites
• 225g caster sugar
• 2 tsp cornflour
• 2 tsp white wine vinegar

For the Filling:

• 300ml double cream, whipped
• 350g fresh raspberries
• Icing sugar, for dusting

How To Make Mary Berry Raspberry 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 use a pencil to 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 them 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 raspberries.
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 and arrange the fresh raspberries on top. Finish with a light dusting of icing sugar.

Recipe Tips

• Use fresh raspberries: While you can use frozen raspberries, fresh ones hold their shape and texture much better. Frozen berries can release a lot of water as they thaw, which may make the cream runny.
• 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.
• 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.
• 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.

What To Serve Pavlova

This lovely Raspberry Pavlova is the perfect summer dessert. The sweet meringue is a great contrast to the tart raspberries and rich whipped cream. It’s fantastic on its own, but for an extra-special touch, you could serve it with a raspberry coulis or a drizzle of melted white chocolate. It pairs wonderfully with a glass of chilled rosé or a sparkling elderflower cordial.

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 Raspberry Pavlova Nutrition Facts

• Servings: 8 servings
• Calories: 265 kcal
• Total Fat: 14g
• Saturated Fat: 8.5g
• Cholesterol: 49mg
• Sodium: 55mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 3g

Frequently Asked Questions

• What is the difference between meringue and pavlova? A pavlova is a type of meringue that is baked for a longer period at a lower temperature. This process gives it a unique texture: a crisp, dry outer shell with a soft, marshmallowy, and chewy center. A standard meringue is usually crisp all the way through.
• Can I use frozen raspberries? Yes, you can, but fresh raspberries are recommended for the best results. If you use frozen raspberries, thaw them first and drain any excess liquid to prevent the cream from becoming watery.
• What causes my pavlova to crack? Cracking is very common and is often a result of a sudden temperature change. This can happen if the pavlova is removed from the oven too quickly. Allowing it to cool down gradually inside the oven with the door ajar is the best way to prevent this.

Try More Recipes:

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