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Mary Berry Meringue Wreath Recipe

Mary Berry Meringue Wreath
Print Recipe
Print Recipe

A meringue wreath is a ring-shaped pavlova-style dessert made from whipped egg whites and sugar, baked slowly to dry it out while keeping a marshmallow-like centre. Once cooled, it is filled and decorated just before serving. Mary Berry’s approach focuses on stability, clean flavours, and an elegant presentation that does not require advanced decorating skills.

Ingredients

  • Egg whites – 4 large, at room temperature

  • Caster sugar – 225 g

  • Cornflour – 2 teaspoons

  • White wine vinegar – 1 teaspoon

  • Double cream – 300 ml

  • Icing sugar – 1 tablespoon

  • Vanilla extract – 1 teaspoon

  • Fresh berries (strawberries, raspberries, or mixed berries) – 200 g

Instructions

  • Prepare the oven – Preheat the oven to 150°C (130°C fan). Line a baking tray with parchment and draw a circle about 20 cm wide with a smaller circle inside to form a wreath guide.

  • Whisk the egg whites – Beat the egg whites until stiff peaks form and the mixture looks glossy.

  • Add sugar gradually – Add the caster sugar one spoonful at a time, whisking well after each addition until the meringue is thick and shiny.

  • Stabilise the meringue – Gently fold in the cornflour and vinegar using a metal spoon.

  • Shape the wreath – Spoon or pipe the meringue onto the drawn circles, shaping a neat ring and creating soft peaks for texture.

  • Bake slowly – Place in the oven and immediately reduce the temperature to 140°C (120°C fan). Bake for 1 hour.

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

  • Prepare the filling – Whip the double cream with icing sugar and vanilla until soft peaks form.

  • Decorate before serving – Fill the centre of the wreath with cream and scatter over fresh berries.

Find it online: https://maryberrycooks.co.uk/mary-berry-meringue-wreath/