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Mary Berry Cranachan Pavlova Recipe

Mary Berry Cranachan Pavlova
Print Recipe
Print Recipe

Mary Berry Cranachan Pavlova is a dessert made with a baked meringue base topped with softly whipped cream, toasted oats, fresh raspberries, and a drizzle of honey, with whisky added optionally. The pavlova provides sweetness and crunch, while the cranachan topping brings creaminess, texture, and gentle sharpness from the fruit. Together, they create a dessert that’s elegant, layered, and full of contrast.

Ingredients

For the pavlova

  • 4 large egg whites, at room temperature

  • 225g caster sugar

  • 1 teaspoon cornflour

  • 1 teaspoon white wine vinegar or lemon juice

For the cranachan topping

  • 300ml double cream

  • 2 tablespoons honey, plus extra for drizzling

  • 50g porridge oats

  • 250g fresh raspberries

  • 1–2 tablespoons whisky (optional)

Instructions

  • Prepare the oven – Preheat the oven to 140°C (285°F) and line a baking tray with parchment.

  • Whisk the egg whites – Beat egg whites until stiff peaks form.

  • Add sugar gradually – Whisk in caster sugar a spoonful at a time until thick and glossy.

  • Finish the meringue – Fold in cornflour and vinegar gently.

  • Shape the pavlova – Spoon onto the tray and shape into a circle with a slight dip in the centre.

  • Bake slowly – Bake for 1 hour, then turn off the oven and leave to cool inside with the door slightly open.

  • Toast the oats – Dry-fry oats in a pan over medium heat until golden, then cool completely.

  • Whip the cream – Whip cream with honey until soft peaks form, then stir in whisky if using.

  • Assemble the dessert – Spread cream over the pavlova, scatter raspberries and toasted oats on top.

  • Finish and serve – Drizzle with extra honey just before serving.

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