Mary Berry’s Strawberry Pavlova is a stunning dessert combining the crispness of meringue, the softness of whipped cream, and the sweet freshness of strawberries. This classic pavlova is perfect for special occasions, summer parties, or whenever you want to impress your guests with minimal effort.
What is Mary Berry’s Strawberry Pavlova?
Mary Berry’s Strawberry Pavlova is a classic meringue dessert with a crisp shell and marshmallowy interior, topped with fresh whipped cream and juicy strawberries. The combination of textures and flavors makes it a light yet indulgent treat.
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Why You Should Try This Recipe
- Visually stunning: A centerpiece dessert for any occasion.
- Light and airy: Perfect after a heavy meal.
- Customizable: Swap or add different fruits to suit your taste.
- Easy to make: Requires only a few simple ingredients.
- Crowd-pleaser: Loved by both kids and adults.
Ingredients Needed to Make Mary Berry Strawberry Pavlova
For the Meringue:
- Egg whites – 4 large, at room temperature, for a stable meringue.
- Caster sugar – 250g, ensures a crisp shell and marshmallow center.
- Cornflour – 2 teaspoons, helps maintain the chewy texture.
- White vinegar – 1 teaspoon, stabilizes the meringue.
- Vanilla extract – 1 teaspoon, for a hint of flavor.
For the Topping:
- Double cream – 300ml, whipped, adds creaminess.
- Fresh strawberries – 300g, washed and halved, for sweetness and color.
- Icing sugar – 1 tablespoon, optional, to sweeten the cream.
Equipment Needed
- Large mixing bowl
- Electric mixer or hand whisk
- Baking tray
- Parchment paper
- Spatula
Instructions to Make Mary Berry Strawberry Pavlova
Step 1: Prepare the Meringue Base
- Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.
- Draw a 9-inch circle on the parchment paper as a guide.
Step 2: Whisk the Egg Whites
- In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is stiff and glossy.
Step 3: Add the Cornflour and Vinegar
- Gently fold in the cornflour, white vinegar, and vanilla extract using a spatula.
Step 4: Shape the Meringue
- Spoon the meringue mixture onto the parchment paper, spreading it out to fill the circle.
- Create a slight dip in the center to hold the cream and strawberries later.
Step 5: Bake the Meringue
- Bake the meringue in the preheated oven for 1 hour.
- Turn off the oven and leave the meringue inside to cool completely, preferably overnight.
Step 6: Prepare the Topping
- Whip the double cream with icing sugar (if using) until soft peaks form.
- Wash, hull, and halve the strawberries, keeping them fresh for assembly.
Step 7: Assemble the Pavlova
- Place the cooled meringue on a serving plate.
- Spoon the whipped cream into the center of the meringue and spread it evenly.
- Arrange the strawberries on top, creating an elegant presentation.
Step 8: Serve Immediately
- Slice and serve the pavlova for a delightful dessert.
What Goes Well With Mary Berry Strawberry Pavlova
- Fresh mint leaves: Add a refreshing touch.
- Berry coulis: Drizzle for extra sweetness.
- Chocolate shavings: For a decadent twist.
- Citrus zest: Enhances the flavor with a tangy note.
- Prosecco or sparkling wine: Complements the lightness of the dessert.
- Vanilla ice cream: Adds an indulgent element.
Expert Tips for Making the Best Mary Berry Strawberry Pavlova
- Use room-temperature eggs: Ensures a stable meringue.
- Gradually add sugar: Prevents the meringue from deflating.
- Cool the meringue completely: It avoids cracks and keeps it crisp.
- Assemble just before serving: Keeps the meringue from becoming soggy.
- Experiment with fruits: Try adding raspberries, kiwi, or passion fruit.
Easy Variations of Mary Berry Strawberry Pavlova
- Berry medley: Combine strawberries with raspberries and blueberries.
- Chocolate pavlova: Add cocoa powder to the meringue for a chocolaty base.
- Tropical twist: Use mango, pineapple, and passion fruit.
- Mini pavlovas: Make individual portions for a personalized dessert.
- Nutty crunch: Sprinkle chopped pistachios or almonds on top.
Best Practices to Store Mary Berry Strawberry Pavlova
- Store the meringue separately: Keep it in an airtight container at room temperature for up to 2 days.
- Refrigerate leftovers: Once assembled, store them in the fridge for up to 1 day. Note that the meringue may lose its crispness.
How Can I Make Mary Berry Strawberry Pavlova Healthier?
- Use low-fat cream or Greek yogurt instead of double cream.
- Reduce sugar in the meringue for a lighter option.
- Add more fresh fruit for natural sweetness.
Nutrition Value (per serving)
- Calories: 250
- Protein: 3g
- Fat: 10g
- Carbohydrates: 35g
Final Words
Mary Berry’s Strawberry Pavlova is an elegant and delicious dessert that’s perfect for any celebration. With its crisp meringue, creamy topping, and fresh strawberries, it’s a dessert that never fails to impress.
Try this recipe and enjoy a timeless classic at your next gathering!
More By British Baking Recipes
- Nigella Pavlova
- Mary Berry Blueberry Traybake
- Mary Berry’s Last Minute Christmas Cake
- Mary Berry Celebration Cake
Mary Berry Strawberry Pavlova Recipe
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Strawberry Pavlova is a classic meringue dessert with a crisp shell and marshmallowy interior, topped with fresh whipped cream and juicy strawberries. The combination of textures and flavors makes it a light yet indulgent treat.
Ingredients
For the Meringue:
- Egg whites – 4 large, at room temperature, for a stable meringue.
- Caster sugar – 250g, ensures a crisp shell and marshmallow center.
- Cornflour – 2 teaspoons, helps maintain the chewy texture.
- White vinegar – 1 teaspoon, stabilizes the meringue.
- Vanilla extract – 1 teaspoon, for a hint of flavor.
For the Topping:
- Double cream – 300ml, whipped, adds creaminess.
- Fresh strawberries – 300g, washed and halved, for sweetness and color.
- Icing sugar – 1 tablespoon, optional, to sweeten the cream.
Instructions
Step 1: Prepare the Meringue Base
- Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper.
- Draw a 9-inch circle on the parchment paper as a guide.
Step 2: Whisk the Egg Whites
- In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is stiff and glossy.
Step 3: Add the Cornflour and Vinegar
- Gently fold in the cornflour, white vinegar, and vanilla extract using a spatula.
Step 4: Shape the Meringue
- Spoon the meringue mixture onto the parchment paper, spreading it out to fill the circle.
- Create a slight dip in the center to hold the cream and strawberries later.
Step 5: Bake the Meringue
- Bake the meringue in the preheated oven for 1 hour.
- Turn off the oven and leave the meringue inside to cool completely, preferably overnight.
Step 6: Prepare the Topping
- Whip the double cream with icing sugar (if using) until soft peaks form.
- Wash, hull, and halve the strawberries, keeping them fresh for assembly.
Step 7: Assemble the Pavlova
- Place the cooled meringue on a serving plate.
- Spoon the whipped cream into the center of the meringue and spread it evenly.
- Arrange the strawberries on top, creating an elegant presentation.
Step 8: Serve Immediately
- Slice and serve the pavlova for a delightful dessert.
