Description
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.
Ingredients
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
Instructions
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
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Place the egg whites into a clean, dry mixing bowl.
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Whisk on high speed until soft peaks form.
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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
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Spoon the mixture onto the prepared tray, spreading it into a circle and creating a slight dip in the center.
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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
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Whip the double cream until soft peaks form.
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Sweeten with icing sugar if desired.
Step 6: Assemble the pavlova
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Once the meringue is cool, transfer it to a serving plate.
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Spoon over the whipped cream.
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Decorate with fresh fruit and mini eggs for an Easter-themed finish.