Mary Berry Cranachan Pavlova Recipe

This Mary Berry Cranachan Pavlova is a festive and showstopping recipe, which is made with a crisp meringue, whisky-laced cream, and toasted oats. It’s the perfect Christmas dessert, a beautiful centerpiece that can be made well ahead of time.

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Mary Berry Cranachan Pavlova Ingredients

For the Meringue Wreath:

6 large egg whites
350g (12oz) caster sugar
1 tsp white wine vinegar
1 tsp cornflour

For the Toasted Oats (Cranachan):

Knob of butter
25g (1oz) light muscovado sugar
75g (3oz) old-fashioned porridge oats

For the Filling & Topping:

600ml (1 pint) double cream
2 tbsp whisky
450g (1lb) raspberries
200g (7oz) blueberries
55g (2oz) pomegranate seeds
Small sprigs of rosemary, to decorate
Icing sugar, to dust

How To Make Mary Berry’s Cranachan Pavlova

Prep the oven and baking sheet: Preheat the oven to 160°C/140°C Fan/Gas 3. Line a large baking sheet with non-stick baking parchment. On the paper, draw a large 30cm (12in) circle, and then draw a 15cm (6in) circle in the center to create a wreath template.
Whisk the meringue: In a large, spotlessly clean mixing bowl, whisk the egg whites with an electric whisk until they form soft peaks. Gradually add the caster sugar, a little at a time, while whisking on maximum speed until the meringue is stiff, glossy, and the sugar has completely dissolved.
Shape and bake the meringue: In a small cup, mix the vinegar and cornflour until smooth, then stir this into the meringue. Spoon the meringue onto the baking parchment between the two circles to create a wreath shape. Use a large spoon to make a shallow trench in the top of the meringue ring to hold the filling later.
Bake and cool: Place the tray in the oven and immediately reduce the temperature to 140°C/120°C Fan/Gas 1. Bake for 1 hour to 1 hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for at least an hour, or overnight, to cool and dry out completely.
Make the toasted oats: Melt the butter in a small frying pan over a medium heat. Add the muscovado sugar and oats and fry, stirring, until the oats are lightly golden and coated in the melted sugar. Set aside to cool completely.
Assemble and serve: Just before serving, whip the double cream until soft peaks form, then stir in the whisky. Add two-thirds of the cooled toasted oats and half of the raspberries to the cream and mix well. Spoon this cream mixture into the trench in the meringue wreath.
Decorate: Arrange the remaining raspberries, blueberries, and pomegranate seeds on top. Decorate with a few rosemary sprigs to look like little Christmas trees. Sprinkle with the remaining oats and dust with icing sugar before serving.

Recipe Tips

How to get a perfect meringue? The most important step is to use a spotlessly clean, grease-free bowl and whisk. Any trace of fat (including any egg yolk) will prevent the egg whites from whipping up to their full volume.
What is Cranachan? Cranachan is a traditional Scottish dessert made from a mixture of whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal soaked in whisky. This pavlova incorporates those classic flavors.
Can I make this ahead of time? Yes! The unfilled meringue wreath can be made up to a week ahead. Once completely cool, store it in an airtight container in a cool, dry place. Assemble with the cream and fruit just before serving.
Why did my pavlova weep or get sticky? This usually happens when the sugar has not fully dissolved into the egg whites. To check, rub a small amount of the meringue mixture between your thumb and forefinger; if it feels gritty, you need to continue whisking.

What To Serve With Cranachan Pavlova

This showstopping dessert is a complete centerpiece and needs no accompaniment. It is perfect for finishing a festive meal.

A cup of strong black coffee
A small glass of the same whisky used in the cream

How To Store Cranachan Pavlova

Unfilled: The unfilled meringue shell should be stored in a large airtight container at room temperature for up to a week. Do not refrigerate it, as the moisture will make it soft and sticky.
Filled: Once filled with cream and fruit, a pavlova is best eaten on the same day as the meringue will start to soften.

Cranachan Pavlova Nutrition Facts

Serving Size: 1 slice
Calories: 450 kcal
Fat: 28g
Carbohydrates: 48g
Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between a meringue and a pavlova?

While both are made from whipped egg whites and sugar, a classic pavlova has a crisp, dry outer shell and a soft, marshmallow-like interior. This texture is achieved by adding a small amount of acid (like vinegar) and a starch (like cornflour).

Can I make this without whisky?

Yes, you can simply omit the whisky from the cream for a non-alcoholic version. The dessert will still be delicious.

Why did my egg whites not whip into stiff peaks?

This is almost always caused by a small amount of fat getting into the egg whites. This could be a tiny speck of yolk from when you separated the eggs, or some grease on your bowl or whisk. Unfortunately, if this happens, you will need to start again with fresh egg whites and clean equipment.

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