This Mary Berry Raspberry Pavlova is a classic and showstopping recipe, which is made with a crisp meringue shell and a soft, marshmallowy center. It’s a foolproof recipe, perfect for a stunning summer dessert.
Mary Berry Raspberry Pavlova Ingredients
For the Meringue:
- 4 large egg whites
- 225g (1 cup) caster sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
For the Filling:
- 300ml (1 ¼ cups) double cream or whipping cream
- 350g (12oz) fresh raspberries
- Icing sugar, for dusting (optional)
How To Make Mary Berry’s Raspberry Pavlova
- Prep the oven and baking sheet: Preheat your oven to 160°C/140°C Fan/Gas 3. Line a large baking sheet with non-stick baking parchment and draw a 23cm (9in) circle on it to use as a guide.
- Whisk the egg whites: In a large, spotlessly clean mixing bowl, whisk the egg whites with an electric whisk until they form stiff, cloud-like peaks.
- Add sugar and stabilize: Gradually add the caster sugar, a teaspoonful at a time, while whisking well after each addition. Continue until all the sugar has been added and the meringue mixture is thick, stiff, and glossy.
- Shape and bake: In a small cup, blend the cornflour and vinegar together until smooth, then whisk this into the meringue mixture. Spread the meringue out to cover the circle on the baking parchment, building up the sides so they are slightly higher than the middle.
- Bake and cool: Place the meringue in the oven and immediately reduce the temperature to 150°C/130°C Fan/Gas 2. Bake for about 1 hour until it is firm to the touch and a pale beige color. Turn the oven off and allow the pavlova to cool completely inside the oven with the door closed.
- Assemble and serve: Just before serving, whip the cream until it holds soft peaks. Remove the cold pavlova from the baking parchment and slide it onto a serving plate. Top with the whipped cream and arrange the fresh raspberries on top. Dust with icing sugar, if desired.
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.
- 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.
- Can I make this ahead of time? Yes! The unfilled meringue base can be made up to a day in advance. 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 crack? Cracks can form if the pavlova cools too quickly. The recipe’s method of leaving it to cool down slowly inside the turned-off oven is the secret to preventing major cracks.
What To Serve With Raspberry Pavlova
This showstopping dessert is a complete centerpiece and needs no accompaniment. It is perfect for finishing a special meal.
- A glass of sparkling wine or champagne
- A light dessert wine, like a Moscato
How To Store Raspberry 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.
Raspberry Pavlova Nutrition Facts
- Serving Size: 1 slice
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
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).
Absolutely. While raspberries are classic, you can use any fruit that is in season. A mix of summer berries, sliced strawberries, or passion fruit would also be delicious.
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.
Try More Recipes:
- Mary Berry Pear Pavlova Recipe
- Mary Berry Easter Lemon Pavlova Recipe
- Mary Berry Strawberry Pavlova (4 eggs) Recipe
Mary Berry Raspberry Pavlova Recipe
Description
A classic summer showstopper with a crisp meringue shell, a soft marshmallowy inside, and a simple topping of whipped cream and fresh raspberries.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan. Draw a 23cm (9in) circle on a sheet of baking parchment.
- Whisk the egg whites until stiff peaks form. Gradually add the caster sugar while whisking on high speed until the meringue is stiff and glossy.
- Stir in a smooth paste of the vinegar and cornflour.
- Spread the meringue into the circle on the parchment, building up the sides.
- Place in the oven and immediately reduce the temperature to 150°C/130°C Fan. Bake for 1 hour.
- Turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
- Just before serving, whip the cream until soft peaks form.
- Top the cooled meringue with the whipped cream and fresh raspberries.
Notes
- A spotlessly clean bowl is essential for a successful meringue.
- Don’t open the oven door while the pavlova is cooling, as a sudden change in temperature can cause it to crack.
- The unfilled meringue shell can be made well in advance, making it a great stress-free party dessert.
- Be generous with the fresh fruit topping for a truly spectacular centerpiece.
