Mary Berry’s Christmas Pavlova is a stunning festive dessert with a crisp meringue shell, a soft marshmallow-like center, and a generous topping of whipped cream and seasonal fruits. This elegant dessert is light, sweet, and perfect for celebrating the holiday season.
What Is Mary Berry’s Christmas Pavlova?
Mary Berry’s Christmas Pavlova is a classic meringue-based dessert that is beautifully decorated for the holidays. The meringue is baked to achieve a crispy exterior and a chewy center, then topped with whipped cream and festive fruits like pomegranate seeds, berries, and kiwi. It’s a showstopper that’s simple to prepare and guaranteed to impress.
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Why You’ll Love This Recipe
- Elegant and Festive: A centerpiece dessert that’s perfect for Christmas.
- Light and Airy: Combines a crispy shell with a soft interior.
- Customizable: Use your favorite seasonal fruits and toppings.
- Make-Ahead Friendly: Can be prepared in advance and assembled before serving.
- Naturally Gluten-Free: Suitable for those with dietary restrictions.
Ingredients Needed to Make Mary Berry’s Christmas Pavlova
For the Meringue
- 4 large egg whites – At room temperature for maximum volume.
- 225g caster sugar – Creates a glossy, stable meringue.
- 1 tsp white vinegar – Helps stabilize the meringue.
- 1 tsp cornstarch – Adds structure for a crisp exterior and chewy center.
For the Topping
- 300ml double cream – Whipped to soft peaks.
- 2 tbsp icing sugar – Sweeten the cream slightly.
- 1 tsp vanilla extract – Adds flavor to the whipped cream.
- Festive fruits (pomegranate seeds, raspberries, strawberries, kiwi slices) – For a colorful, seasonal touch.
- Fresh mint leaves – Optional garnish for added color.
Instructions to Make Mary Berry’s Christmas Pavlova
Step 1: Preheat the Oven and Prepare the Tray
Preheat your oven to 150°C (130°C fan) or 300°F. Line a large baking tray with parchment paper. Draw a 20cm (8-inch) circle on the parchment as a guide, then flip it over.
Step 2: Whip the Egg Whites
In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until they form soft peaks.
Step 3: Add the Sugar Gradually
Increase the mixer speed to high and add the caster sugar one tablespoon at a time, whisking well after each addition. Continue whisking until the meringue is glossy and stiff peaks form. This should take about 5-7 minutes.
Step 4: Add the Vinegar and Cornstarch
Gently fold in the white vinegar and cornstarch using a spatula. These ingredients help create the pavlova’s characteristic texture.
Step 5: Shape the Meringue
Spoon the meringue onto the prepared baking tray, spreading it out to fit the drawn circle. Use the back of a spoon to create a slight dip in the center, which will hold the cream and toppings.
Step 6: Bake the Pavlova
Place the tray in the oven and immediately reduce the temperature to 120°C (100°C fan) or 250°F. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven. This slow cooling process prevents cracking.
Step 7: Prepare the Topping
In a mixing bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form.
Step 8: Assemble the Pavlova
Carefully transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the center, spreading it evenly. Arrange the festive fruits on top and garnish with mint leaves if desired.
Step 9: Serve and Enjoy
Slice and serve the pavlova immediately for the freshest presentation.
What Goes Well with Mary Berry’s Christmas Pavlova
- Fruit Coulis: Drizzle with raspberry or passion fruit coulis for added flavor.
- Dark Chocolate Shavings: Sprinkle on top for a touch of indulgence.
- Ice Cream: Serve with a scoop of vanilla or berry ice cream.
- Sparkling Wine: Complements the light, fruity dessert perfectly.
- Roasted Nuts: Add a crunchy texture with chopped toasted almonds or hazelnuts.
Expert Tips for the Best Christmas Pavlova
- Use Room Temperature Eggs: Room temperature egg whites whip up to a greater volume.
- Add Sugar Gradually: Adding sugar slowly helps create a stable, glossy meringue.
- Don’t Overbake: Bake until the exterior is crisp but not browned.
- Cool Slowly: Allowing the pavlova to cool in the oven prevents cracks.
- Assemble Before Serving: Add the cream and fruit just before serving to keep the meringue crisp.
Easy Variations of Mary Berry’s Christmas Pavlova
- Chocolate Pavlova: Fold in 2 tbsp of cocoa powder for a chocolate twist.
- Nutty Pavlova: Sprinkle crushed pistachios or almonds over the top.
- Tropical Pavlova: Use mango, passion fruit, and pineapple for a tropical vibe.
- Spiced Pavlova: Add a pinch of cinnamon or nutmeg to the meringue for a festive touch.
- Mini Pavlovas: Make individual portions for personalized servings.
Best Practices to Store Mary Berry’s Christmas Pavlova
- Unassembled: Store the meringue in an airtight container at room temperature for up to 2 days.
- Assembled: Once topped with cream and fruit, consume immediately or refrigerate for up to 4 hours.
- Avoid Humidity: Moisture can soften the meringue, so keep it in a dry environment.
How Can I Make Mary Berry’s Christmas Pavlova Healthier?
- Use Low-Fat Cream: Substitute regular cream with a lower-fat alternative.
- Reduce Sugar: Use slightly less sugar in the meringue, but note that it may affect stability.
- Add More Fruit: Increase the quantity of fresh fruit for natural sweetness and nutrients.
- Skip the Icing Sugar: Omit the sugar in the whipped cream for a less sweet topping.
Nutrition Value (Per Serving)
- Calories: 250 kcal
- Fat: 14g
- Carbohydrates: 27g
- Protein: 3g
- Fiber: 1g
FAQs
Can I Make Pavlova Ahead of Time?
Yes, you can prepare the meringue up to two days in advance. Store it in an airtight container at room temperature. Add the cream and fruit just before serving to keep the meringue crisp.
Why Does My Pavlova Crack?
Pavlova can crack if it cools too quickly or if the oven temperature fluctuates. To prevent this, let the pavlova cool completely inside the oven with the door slightly ajar.
Can I Freeze Pavlova?
Unassembled pavlova meringue can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container for up to a month. Thaw at room temperature before adding toppings.
What Fruits Work Best for Pavlova?
Fruits with a balance of sweetness and tartness, such as strawberries, raspberries, kiwi, and pomegranate seeds, are ideal for pavlova. You can also use tropical fruits like mango or passion fruit for a unique twist.
Final Words
Mary Berry’s Christmas Pavlova is a dazzling dessert that combines a crisp, light meringue with luscious cream and vibrant fruit for the ultimate holiday treat. Easy to prepare and always a crowd-pleaser, this pavlova is the perfect way to end a festive meal. Serve it with your favorite seasonal fruits and enjoy the magic of this holiday classic!
More By British Baking Recipes
- Mary Berry Cauliflower Steaks
- Nigella American Pancakes
- Mary Berry Christmas Gravy
- Delia Smith Christmas Turkey Gravy
Mary Berry Christmas Pavlova
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Christmas Pavlova is a classic meringue-based dessert that is beautifully decorated for the holidays. The meringue is baked to achieve a crispy exterior and a chewy center, then topped with whipped cream and festive fruits like pomegranate seeds, berries, and kiwi. It’s a showstopper that’s simple to prepare and guaranteed to impress.
Ingredients
For the Meringue
- 4 large egg whites – At room temperature for maximum volume.
- 225g caster sugar – Creates a glossy, stable meringue.
- 1 tsp white vinegar – Helps stabilize the meringue.
- 1 tsp cornstarch – Adds structure for a crisp exterior and chewy center.
For the Topping
- 300ml double cream – Whipped to soft peaks.
- 2 tbsp icing sugar – Sweeten the cream slightly.
- 1 tsp vanilla extract – Adds flavor to the whipped cream.
- Festive fruits (pomegranate seeds, raspberries, strawberries, kiwi slices) – For a colorful, seasonal touch.
- Fresh mint leaves – Optional garnish for added color.
Instructions
Step 1: Preheat the Oven and Prepare the Tray
Preheat your oven to 150°C (130°C fan) or 300°F. Line a large baking tray with parchment paper. Draw a 20cm (8-inch) circle on the parchment as a guide, then flip it over.
Step 2: Whip the Egg Whites
In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until they form soft peaks.
Step 3: Add the Sugar Gradually
Increase the mixer speed to high and add the caster sugar one tablespoon at a time, whisking well after each addition. Continue whisking until the meringue is glossy and stiff peaks form. This should take about 5-7 minutes.
Step 4: Add the Vinegar and Cornstarch
Gently fold in the white vinegar and cornstarch using a spatula. These ingredients help create the pavlova’s characteristic texture.
Step 5: Shape the Meringue
Spoon the meringue onto the prepared baking tray, spreading it out to fit the drawn circle. Use the back of a spoon to create a slight dip in the center, which will hold the cream and toppings.
Step 6: Bake the Pavlova
Place the tray in the oven and immediately reduce the temperature to 120°C (100°C fan) or 250°F. Bake for 1 hour, then turn off the oven and let the pavlova cool completely inside the oven. This slow cooling process prevents cracking.
Step 7: Prepare the Topping
In a mixing bowl, whip the double cream, icing sugar, and vanilla extract until soft peaks form.
Step 8: Assemble the Pavlova
Carefully transfer the cooled pavlova to a serving plate. Spoon the whipped cream into the center, spreading it evenly. Arrange the festive fruits on top and garnish with mint leaves if desired.
Step 9: Serve and Enjoy
Slice and serve the pavlova immediately for the freshest presentation.
