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Mary Berry Christmas Pavlova

Mary Berry Christmas Pavlova
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Mary Berry Christmas Pavlova is a classic meringue-based dessert featuring a crisp exterior and pillowy interior, topped with fresh cream and festive fruits such as strawberries, raspberries, and pomegranate.

Ingredients

  • 4 large egg whites – Whipped to stiff, glossy peaks.

  • 225g caster sugar – Sweetens and stabilises the meringue.

  • 1 teaspoon white wine vinegar – Helps create a soft, marshmallow centre.

  • 1 teaspoon cornflour – Keeps the inside tender.

  • 300ml whipping cream – Whipped until soft and fluffy.

  • Fresh berries (strawberries, raspberries, blueberries) – For colour and freshness.

  • Pomegranate seeds – Adds a beautiful festive sparkle.

  • Icing sugar (optional) – For dusting the final decoration.

Instructions

Step 1 — Prepare your equipment

Preheat the oven to 140°C (120°C fan). Line a baking tray with parchment paper and draw a rough circle as a guide.

Step 2 — Whisk the egg whites

Beat the egg whites until stiff peaks form. The mixture should hold its shape and look glossy.

Step 3 — Add sugar gradually

Add the caster sugar one spoonful at a time, whisking continuously until the meringue becomes thick and shiny.

Step 4 — Fold in the stabilisers

Gently fold in the cornflour and white wine vinegar to create the perfect soft centre.

Step 5 — Shape the pavlova

Spoon the meringue onto the tray, shaping it into a circle with a slightly raised edge to hold the cream.

Step 6 — Bake slowly

Bake for 1 hour, then turn off the oven and let the pavlova cool inside with the door closed to avoid cracking.

Step 7 — Top with cream and fruit

Once fully cooled, top the pavlova with softly whipped cream and your choice of berries and pomegranate seeds.

Find it online: https://maryberrycooks.co.uk/mary-berry-christmas-pavlova/