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Mary Berry Easter Pavlova

Mary Berry Easter Pavlova
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Mary Berry Easter Pavlova is a traditional meringue-based dessert featuring a crisp shell and soft interior. The base is made from whipped egg whites and sugar, baked until set, and topped with lightly sweetened cream and colourful fruits such as strawberries, raspberries, or passion fruit. Unlike dense cakes, pavlova feels airy and delicate, making it a refreshing end to a rich Easter meal.

Ingredients

  • Egg whites – 4 large, at room temperature

  • Caster sugar – 225g

  • Cornflour – 1 teaspoon

  • White wine vinegar – 1 teaspoon

  • Double cream – 300ml

  • Icing sugar – 1 tablespoon

  • Vanilla extract – 1 teaspoon

  • Fresh strawberries – 150g, sliced

  • Fresh raspberries – 100g

  • Passion fruit – 2, pulp scooped out

Instructions

  • Preheat gently – Set oven to 150°C (130°C fan). Line a baking tray with parchment and draw a 20cm circle as a guide.

  • Whip egg whites – Beat egg whites until stiff peaks form. The mixture should hold its shape firmly.

  • Add sugar gradually – Spoon in caster sugar one tablespoon at a time, whisking well after each addition until glossy.

  • Stabilise mixture – Fold in cornflour and vinegar gently to help create a marshmallow-like centre.

  • Shape the pavlova – Spoon meringue onto parchment, forming a round with slightly raised edges.

  • Bake slowly – Reduce oven temperature to 140°C and bake for 1 hour.

  • Cool completely – Turn off oven and leave pavlova inside with the door slightly open until fully cool.

  • Prepare topping – Whip cream with icing sugar and vanilla until softly thickened.

  • Assemble carefully – Spread cream over cooled base and top with fresh fruit just before serving.

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