Mary Berry 4 Egg Pavlova
Mary Berry’s 4 Egg Pavlova is a classic meringue-based dessert made from whisked egg whites and sugar, baked low and slow until the outside turns crisp while the inside stays soft. Once cooled, it’s topped with smooth whipped cream and fresh fruits like strawberries, raspberries, or kiwi.
- Prep Time: 20
- Cook Time: 75
- Total Time: 1 hour 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Pavlova Base:
-
4 large egg whites
-
225g caster sugar
-
1 tsp white vinegar
-
1 tsp cornflour
-
1 tsp vanilla extract
For the Topping:
-
300ml double cream
-
2 tbsp icing sugar
-
1 tsp vanilla extract
-
Fresh fruit (berries, kiwi, mango, or passion fruit)
Instructions
Preheat the oven to 150°C (130°C fan) / 300°F. Line a baking tray with parchment and draw a 20cm (8-inch) circle as a guide.
In a completely clean bowl, whisk the egg whites on medium speed until they form stiff peaks.
Add the caster sugar one tablespoon at a time, whisking continuously until the mixture becomes glossy and thick. This step is essential for stability.
Gently fold in the vinegar, cornflour, and vanilla using a spatula. These ingredients help create the signature marshmallow center.
Spoon the meringue onto the parchment within the circle. Shape into a tall, round nest with a slight dip in the center for the filling.
Place in the oven and immediately reduce the temperature to 120°C (100°C fan) / 250°F.
Bake for 1 hour 15 minutes until crisp on the outside.
Turn off the oven and leave the pavlova inside to cool completely with the door slightly ajar. This prevents cracking.
Whip the double cream with icing sugar and vanilla until soft peaks form. Don’t overwhip.
Place the cooled pavlova on a serving plate, spoon over the whipped cream, and top with fresh fruit.
Serve as soon as it’s assembled for the crispiest texture.
Find it online: https://maryberrycooks.co.uk/mary-berry-4-egg-pavlova/