Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)

This elegant Mary Berry Strawberry Pavlova is a dessert that’s both classic and stunningly simple. It’s made with a meringue base of egg whites, caster sugar, cornflour, and white wine vinegar, creating a crisp and beautiful shell. The result is a perfect dessert with a crunchy outside and a soft, marshmallowy interior. This recipe is a perfect summer dessert, ideal for a garden party or a special dinner, and serves 6 to 8 people.

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Mary Berry Strawberry 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 strawberries, hulled and halved
• A little icing sugar for dusting

How To Make Mary Berry Strawberry 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 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 strawberries. Build the sides up so they are a bit higher than the middle.
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 strawberries on top. Finish with a light dusting of icing sugar.

Recipe Tips

• Use a clean bowl: Any trace of grease or egg yolk can prevent the egg whites from whipping properly. Ensure your bowl and whisk are perfectly clean. A good trick is to wipe the bowl with a little white vinegar before you start.
• 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.
• Fresh strawberries are best: Use fresh, ripe strawberries for the best flavor and texture. Avoid using frozen ones, as they will release too much water and make the cream soggy.

What To Serve Pavlova

This classic Strawberry Pavlova is the perfect summer dessert. It’s fantastic on its own, with the contrast of the sweet meringue, creamy whipped cream, and tart strawberries. For a richer dessert, you could drizzle it with a strawberry coulis. A glass of chilled Prosecco or a light dessert wine would be a perfect pairing.

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 before filling.

Mary Berry Strawberry Pavlova Nutrition Facts

• Servings: 8 servings
• Calories: 260 kcal
• Total Fat: 14g
• Saturated Fat: 8.5g
• Cholesterol: 49mg
• Sodium: 55mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

Frequently Asked Questions

• Why do you add vinegar and cornflour to the meringue? The cornflour and white wine vinegar are essential for creating the unique pavlova texture. The cornflour helps the meringue set and creates a marshmallowy interior, while the vinegar helps to stabilize the egg whites and makes the crust crisp.
• 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.
• What kind of strawberries should I use? Use fresh, ripe strawberries. You can hull and halve them, slice them, or use a mix of different sizes. If they are out of season, you can also use other summer berries like raspberries, blueberries, or a mix of all three.

Try More Recipes:

• Mary Berry Cranachan Pavlova​ Recipe
• Mary Berry Pavlova Recipe​ (Christmas Wreath)
• Mary Berry​ Apple Crumble Muffins Recipe