This Mary Berry Pear Pavlova is a crisp and chewy recipe, which is made with tender poached pears and crystallized ginger. It’s a perfect showstopper dessert, ideal for a special occasion.
Mary Berry Pear Pavlova Ingredients
For the Meringue:
- 4 large egg whites
- 225g (1 cup) caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the Filling & Topping:
- 5 fresh, firm pears (such as Bosc or Anjou)
- 300ml (1 ¼ cups) double cream
- 1 tbsp pear liqueur (optional)
- 5 pieces of crystallized ginger, finely chopped
How To Make Mary Berry’s Pear Pavlova
- Prep oven and meringue base: Preheat the oven to 140°C/120°C Fan/Gas 1. Line a large baking sheet with non-stick baking paper and, using a pencil, mark out a rectangle or circle to your desired shape.
- Make the meringue: In a large, spotlessly clean bowl, whisk the egg whites with an electric whisk until they look like clouds and form stiff peaks. Gradually add the caster sugar, a teaspoon at a time, whisking on maximum speed until the meringue is stiff, thick, and glossy.
- Shape and bake: In a small cup, mix the cornflour and vinegar together until smooth, then fold it into the meringue. Spoon the mixture onto the prepared baking sheet, shaping it to your drawn guide. Build up the sides to create a “basket” or well in the center. Bake for about 1 hour, then switch the oven off and leave the pavlova inside to cool completely with the door closed.
- Prepare the filling: While the pavlova bakes, peel, core, and slice the pears. Poach them in a saucepan of simmering water for 5-10 minutes until just tender, then drain and let them cool completely.
- Assemble and serve: Just before serving, whip the double cream to soft peaks and stir in the optional pear liqueur. Spoon the cream into the center of the cooled pavlova. Arrange the cooled, sliced pears on top and scatter with the finely chopped crystallized ginger.
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 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.
- Can I make this ahead of time? Yes! The unfilled meringue shell 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.
- What are the best pears to use? Use firm pears like Bosc, Anjou, or Conference that will hold their shape when poached and won’t turn to mush.
What To Serve With Pear Pavlova
This elegant dessert is a complete centerpiece and needs no accompaniment. It is perfect for finishing a special meal.
- A cup of hot coffee or an espresso
- A small glass of dessert wine, like a Sauternes
How To Store Pear 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.
Pear Pavlova Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 20g
- Carbohydrates: 48g
- 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).
Yes, you can simply omit the liqueur from the cream for a non-alcoholic version. The dessert will still 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 Easter Lemon Pavlova Recipe
- Mary Berry Strawberry Pavlova (4 eggs) Recipe
- Mary Berry Cranachan Pavlova Recipe
Mary Berry Pear Pavlova Recipe
Description
An elegant dessert with a crisp meringue shell, a soft marshmallowy inside, and a topping of whipped cream, tender poached pears, and a hint of spicy ginger.
Ingredients
Instructions
- Preheat oven to 140°C/120°C Fan. Draw a shape on baking parchment.
- Whisk egg whites to stiff peaks. 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.
- Spoon the meringue into the shape on the parchment, building up the sides.
- Bake for 1 hour. Turn off the oven and leave the pavlova inside to cool completely.
- Poach the peeled and sliced pears until tender; cool completely.
- Just before serving, whip the cream (with optional liqueur) until soft peaks form.
- Top the cooled meringue with the whipped cream, arrange the poached pear slices on top, and sprinkle with chopped ginger.
