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Mary Berry's Pavlova

A classic Mary Berry pavlova: crisp meringue shell, soft marshmallow centre, finished with whipped cream and fresh fruit.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings: 8 People
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • For the meringue:
  • 6 large egg whites at room temperature
  • 350 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • For the topping:
  • 600 ml double cream
  • 1 tsp vanilla extract
  • 50 g icing sugar sifted
  • 400 g fresh fruit of your choice strawberries, raspberries, blueberries work well

Method
 

  1. Method
  2. Preheat and prepare. Preheat the oven to 160°C (140°C fan, gas mark 3). Line a baking tray with baking parchment and draw a 23cm circle on it as a guide.
  3. Whisk the egg whites. Pour into a large, completely clean and grease-free bowl. Whisk on medium-high speed until they look like soft, cloud-like peaks.
  4. Add the sugar gradually. Add a tablespoon at a time, whisking well between each addition, until fully incorporated and the meringue is thick, glossy and holds stiff peaks. Rub a little between your fingers, it should feel completely smooth, not gritty.
  5. Fold in the cornflour and vinegar. Mix together in a small cup until smooth, then fold gently into the meringue with a metal spoon or spatula, keeping as much air in as possible.
  6. Shape the meringue. Pile inside your drawn circle on the tray, building the sides up slightly higher than the middle.
  7. Bake. 1 hour to 1 hour 15 minutes, until pale, crisp on the outside, and it sounds hollow when you tap the base.
  8. Cool slowly. Turn the oven off and leave the pavlova inside, door shut, to cool completely. At least 1 hour, ideally overnight.
  9. Whip the cream. Once the meringue is completely cold, whip the double cream with vanilla and icing sugar until it just holds soft peaks.
  10. Assemble and serve. Spoon the cream into the dip on top of the meringue and finish with fruit. Assemble as close to serving time as you can.

Notes

Make ahead: the unfilled meringue base will keep for up to a month wrapped well in clingfilm and foil and stored somewhere cool and dry, not the fridge. Don't assemble with cream and fruit until shortly before serving, it'll only hold for a few hours once dressed before the meringue starts to soften.