Mary Berry Easter Pavlova Recipe

This Mary Berry Easter Pavlova is a stunning showstopper dessert that’s perfect for spring gatherings and Easter celebrations. With a crisp meringue shell, soft marshmallow-like center, and a topping of fresh whipped cream, vibrant fruit, and chocolate mini eggs, this pavlova is both elegant and festive. It’s a delightful balance of textures and flavors that will leave everyone impressed at the table.

What is Mary Berry Easter Pavlova?

Mary Berry’s Easter Pavlova is a baked meringue dessert made from whipped egg whites and sugar, shaped into a large nest. Once baked, it is topped with whipped cream and a colorful mix of seasonal fruits and Easter decorations, like mini chocolate eggs. The contrast between the crisp meringue shell and soft interior makes it a light yet indulgent treat.

Other Popular Recipes

• Mary Berry Lamb Boulangère
• Mary Berry Easter Biscuits
• Jamie Oliver Devilled Eggs

Why You Should Try This Recipe

• Visually Stunning – A perfect centerpiece for Easter gatherings
• Light and Airy Texture – Crisp outside and soft inside
• Customizable Toppings – Use your favorite fruit and Easter candies
• Make-Ahead Friendly – Bake the meringue a day before and assemble before serving
• Naturally Gluten-Free – Ideal for a variety of dietary needs

Ingredients Needed to Make Mary Berry Easter Pavlova

For the meringue base:

• Egg Whites (4 large)
• Caster Sugar (250g / 1¼ cups)
• Cornflour (1 tsp)
• Lemon Juice (1 tsp)
• Vanilla Extract (½ tsp)

For the topping:

• Double Cream (300ml / 1¼ cups, chilled)
• Icing Sugar (1 tbsp, optional)
• Fresh Fruit (e.g., strawberries, raspberries, blueberries, kiwi)
• Mini Chocolate Eggs (1 small bag, for decoration)
• Optional: Edible flowers, grated white chocolate, or passion fruit pulp

Equipment Needed

• Electric mixer or hand whisk
• Baking tray lined with parchment paper
• Spatula
• Mixing bowls
• Oven preheated to 140°C (120°C fan) / 275°F / Gas Mark 1

Instructions to Make Mary Berry Easter Pavlova

Step 1: Preheat the oven

Preheat your oven to 140°C (120°C fan) / 275°F / Gas Mark 1. Line a baking tray with parchment paper and draw a 20cm (8-inch) circle as a guide.

Step 2: Whip the egg whites

• Place the egg whites into a clean, dry mixing bowl.
• Whisk on high speed until soft peaks form.
• Gradually add the caster sugar, one spoonful at a time, whisking continuously until stiff, glossy peaks form.

Step 3: Fold in remaining ingredients

Gently fold in the cornflour, vinegar, and vanilla extract using a spatula.

Step 4: Shape and bake

• Spoon the mixture onto the prepared tray, spreading it into a circle and creating a slight dip in the center.
• Bake for 1 hour, then turn off the oven and leave the meringue inside to cool completely with the door closed. This prevents cracking.

Step 5: Prepare the cream topping

• Whip the double cream until soft peaks form.
• Sweeten with icing sugar if desired.

Step 6: Assemble the pavlova

• Once the meringue is cool, transfer it to a serving plate.
• Spoon over the whipped cream.
• Decorate with fresh fruit and mini eggs for an Easter-themed finish.

What Goes Well With Mary Berry Easter Pavlova

• Lemon Curd Swirl – Adds a tangy contrast to the sweet meringue
• Fresh Mint Leaves – Lightly enhances the fruit flavor
• Passion Fruit Pulp – Adds vibrant acidity and visual appeal
• Shaved White or Dark Chocolate – For extra indulgence
• Edible Flowers – A springtime touch that looks beautiful on top
• Fruit Coulis – Drizzle around for extra elegance

Expert Tips for the Best Easter Pavlova

• Use Room Temperature Eggs – They whip up better for volume
• Ensure Mixing Bowl is Clean and Dry – Any grease can prevent stiff peaks
• Add Sugar Gradually – Helps dissolve it evenly for a smoother meringue
• Let the Meringue Cool in Oven – Reduces the risk of cracks
• Don’t Overwhip Cream – Soft peaks are ideal for spreading

Easy Variations of Mary Berry Easter Pavlova

• Mini Pavlovas – Make individual servings for portion control
• Chocolate Pavlova – Add cocoa powder to the meringue mix
• Nut-Crusted Edge – Sprinkle crushed pistachios or almonds around the edges before baking
• Tropical Twist – Use mango, pineapple, and passion fruit for a sunny variation
• Vegan Version – Use aquafaba instead of egg whites and coconut cream for topping

Best Practices to Store Easter Pavlova

• Store the Meringue Base Separately – Keep in an airtight container for up to 2 days before topping
• Refrigerate Assembled Pavlova – Best enjoyed within 24 hours
• Avoid Humid Storage – Moisture softens the crisp meringue
• Do Not Freeze Assembled Pavlova – The texture won’t hold up well after thawing

Nutrition Value (per serving, based on 8 servings)

• Calories: ~270
• Carbohydrates: ~30g
• Sugar: ~27g
• Fat: ~14g
• Protein: ~4g

FAQs

Can I make the pavlova meringue the day before?

Yes, you can make the meringue base a day in advance. Store it in an airtight container at room temperature. Assemble with cream and fruit just before serving for the best texture.

How do I keep the meringue crisp?

Let it cool completely in the oven, and avoid adding toppings until just before serving. Moisture from the cream or fruit will soften the meringue over time.

Can I make this recipe without mini eggs?

Absolutely. You can decorate with extra fruit, edible flowers, or grated chocolate instead. Mini eggs are simply an Easter-themed garnish.

What if my pavlova cracks during baking?

Small cracks are normal and add to the rustic charm. To minimize cracks, cool the meringue slowly by turning off the oven and leaving the door closed until fully cooled.

Final Words

Mary Berry’s Easter Pavlova is a delightful combination of crispy meringue, soft cream, fresh fruit, and seasonal charm. It’s a dessert that not only tastes divine but looks absolutely stunning on the table. Perfect for Easter—or any time you want to celebrate with something special.

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