Mary Berry Raspberry Pavlova Recipe [Tips & Tricks]

If you’re looking for a show-stopping dessert that’s both light and indulgent, Mary Berry’s raspberry pavlova recipe is a must-try!

The crisp, meringue base with a soft, marshmallow-like interior pairs perfectly with the tangy sweetness of fresh raspberries and whipped cream. It’s the kind of dessert that balances texture and flavor beautifully, making it perfect for any occasion, whether it’s a special family gathering or a casual afternoon treat. Plus, with Mary Berry’s trusted expertise, you can count on a foolproof recipe that delivers delicious results every time!

Mary Berry Raspberry Pavlova Recipe

Ingredients Needed

To create the perfect Raspberry Pavlova, you’ll need a few essential ingredients that work harmoniously to achieve the ideal texture and flavor balance. Here’s a breakdown:

For The Meringue

• Egg whites (4 large): The foundation of any pavlova, egg whites are the key to a light and airy meringue. They should be at room temperature for optimal whipping. Egg whites are mostly made up of water, so when whipped, they trap air, expanding and creating a light, foamy mixture.
• Caster sugar (200g): This fine sugar dissolves easily into the egg whites, ensuring the meringue’s texture stays smooth and glossy without any graininess.
• Cornflour (1 tsp): This is a crucial ingredient to give the meringue that signature chewy interior. It stabilizes the meringue and helps to maintain moisture, preventing it from cracking too much during baking.
• White wine vinegar (1 tsp): The acidity from the vinegar helps stabilize the egg whites, allowing them to hold their volume and structure. It also prevents the meringue from collapsing as it cools.
• Vanilla extract (1 tsp): A splash of vanilla enhances the flavor profile, adding a soft, aromatic note that complements the sweetness of the meringue and the tang of the raspberries.

For The Topping

• Double cream (300ml): This rich, thick cream is perfect for folding into soft peaks. It adds a luxurious, velvety texture that contrasts beautifully with the crunchy meringue base.
• Fresh raspberries (200g): The star of the show, fresh raspberries bring a burst of tartness and vibrant color to the dessert, balancing the sweetness of the meringue and cream.
• Icing sugar (1-2 tbsp): A light dusting of icing sugar on top of the raspberries adds a delicate sweetness and enhances the visual appeal with a soft, powdery finish.

With these simple yet carefully chosen ingredients, you can build the base and toppings for a show-stopping pavlova. The combination of textures-crisp, soft, creamy, and fresh-is what makes this dessert so irresistible.

Equipment Needed

The equipment needed for Mary Berry’s Raspberry Pavlova isn’t extensive, but it’s essential to get the best results. Here’s a rundown of the tools that will help you along the way:

• Electric mixer or stand mixer: Whipping egg whites into stiff peaks can be tedious by hand, so using an electric mixer is highly recommended. A stand mixer works best if you have one, as it frees up your hands for other tasks.
• Mixing bowl: A clean, dry bowl is key to successfully whipping your egg whites. Avoid plastic bowls as they can retain grease or oils that might hinder the whipping process.
• Baking tray: A flat, sturdy baking tray ensures your pavlova cooks evenly. You’ll also want to line it with baking parchment or greaseproof paper to prevent sticking.
• Pencil or pen: For drawing a light circle on the parchment paper, which will guide the size and shape of your meringue base. This ensures that your pavlova will have a uniform shape when it’s baked.
• Spatula: A silicone spatula is great for gently folding the whipped cream and raspberries into the meringue without deflating them.
• Sieve: A fine sieve is perfect for dusting the pavlova with icing sugar for a beautiful finishing touch.
• Sharp knife (optional): If you’re cutting the pavlova to serve, having a sharp knife or a cake slicer will help you get clean, precise slices without disrupting the meringue structure.

Having the right equipment ensures your pavlova bakes evenly and maintains its delicate structure while being easy to assemble and serve.

How To Make Mary Berry’s Raspberry Pavlova

Making a Raspberry Pavlova might seem intimidating, but it’s quite straightforward once you break it down. Here’s a step-by-step guide to crafting this delicious dessert:

1. Preheat the oven and prepare the baking tray: Begin by preheating your oven to 120°C (250°F). Line a baking tray with parchment paper, and, using a pencil, draw a 20cm (8-inch) circle on the paper as a guide for your meringue.

2. Whip the egg whites: In a large, clean mixing bowl, add the egg whites. Using your electric mixer, beat them on medium speed until they become frothy. Then, increase the speed and gradually add the caster sugar, one tablespoon at a time. Continue to beat until the meringue forms stiff, glossy peaks-this can take about 10 minutes. To check if it’s ready, you should be able to hold the bowl upside down without the meringue moving.

3. Add the stabilizers: Once the meringue is ready, sift in the cornflour, add the vinegar and vanilla extract, and fold them gently with a spatula to combine. Be careful not to deflate the mixture.

4. Shape the meringue: Spoon the meringue onto the prepared baking tray inside the drawn circle. Use a spatula to spread it out evenly, creating a slight dip in the center for the cream and fruit. The edges can be slightly higher than the middle to create a nest-like shape.

5. Bake: Place the tray in the preheated oven and bake for 1 hour and 15 minutes. After this time, turn off the oven and leave the pavlova inside to cool completely. This slow cooling process helps prevent cracks.

6. Prepare the toppings: While the meringue is cooling, whip the double cream in a bowl until soft peaks form. Gently fold in half of the fresh raspberries for extra flavor.

7. Assemble the pavlova: Once the meringue is cool, carefully remove it from the baking paper and place it on a serving platter. Spoon the whipped cream mixture into the center of the meringue, spreading it evenly but leaving the edges exposed to showcase the meringue’s shape. Top with the remaining fresh raspberries.

8. Finishing touches: Dust the pavlova lightly with icing sugar using a sieve for a refined finish. Serve immediately or refrigerate for up to an hour before serving.

Expert Tips

For a flawless Raspberry Pavlova, keep these expert tips in mind:

1. Room temperature egg whites: Make sure your egg whites are at room temperature. Cold egg whites don’t whip as well, and you won’t achieve the same volume or consistency.
2. Use a clean bowl: Even a tiny amount of grease or oil in your bowl or on your beaters can prevent the egg whites from whipping properly. Wipe everything down with a little vinegar before starting.
3. Bake at a low temperature: A low and slow bake ensures that the pavlova cooks through gently, creating that crispy outer shell with a soft, marshmallow-like center. Higher temperatures could cause the meringue to crack.
4. Don’t open the oven door: While baking, try not to open the oven door, as sudden temperature changes can cause the pavlova to collapse or crack.
5. Serve immediately: Pavlova is best served immediately after assembling, as the meringue can start to soften and weep if left too long, especially if it’s topped with cream. You can make the meringue ahead of time and assemble the pavlova just before serving.

Mary Berry’s Raspberry Pavlova is the epitome of dessert perfection. It’s a beautiful blend of textures and flavors, from the light, crisp meringue to the soft, velvety cream, finished off with fresh, tart raspberries.

Whether you’re making it for a special occasion or just because you want something delicious, this dessert is bound to impress. The simplicity of the ingredients combined with a few tips and tricks makes it an accessible recipe for bakers of all levels. Just remember to take your time, and enjoy the process-after all, the result is nothing short of a masterpiece!.

Easy Recipe Variations For Mary Berry’s Raspberry Pavlova

Mary Berry’s raspberry pavlova is a delightful dessert that is as beautiful as it is delicious. This iconic treat combines a crispy meringue base with a soft, marshmallow-like interior, topped with tangy raspberries and whipped cream. While Mary Berry’s recipe is already perfect, there are many fun and easy variations to personalize the pavlova or make it even more exciting for different occasions.

1. Fruit Variations

Raspberries are the star of Mary Berry’s version, but you can easily swap them out for other fruits, creating a pavlova that reflects the season or caters to your preferences. Try using strawberries for a sweet, classic combination or go for tropical fruits like mango and passion fruit for a refreshing twist. Blueberries, blackberries, or kiwi slices also work wonderfully, either as toppings or as part of a vibrant fruit salad under the cream.

2. Flavored Whipped Cream

Mary Berry’s pavlova calls for simple whipped cream, but you can elevate the flavor by infusing it with vanilla, cinnamon, or even a hint of citrus zest. For a more decadent touch, try folding in a bit of mascarpone cheese or adding a spoonful of lemon curd to the cream before whipping it up, giving it a subtle tangy richness that pairs perfectly with the sweetness of the meringue and berries.

3. Nutty Addition

For added texture and flavor, consider sprinkling chopped nuts on top of your pavlova. Toasted pistachios, slivered almonds, or crushed hazelnuts offer a delightful crunch that complements the soft meringue. You can also fold ground almonds into the meringue mixture itself for a more subtle nutty flavor embedded in the base.

4. Chocolate Pavlova

If you’re a fan of chocolate, you can create a chocolate pavlova by adding cocoa powder to the meringue mixture. This creates a rich, chocolatey base that pairs wonderfully with the raspberries and whipped cream. You could even drizzle some melted chocolate over the top of the pavlova just before serving for a beautiful, glossy finish.

5. Raspberry Sauce Or Coulis

For an extra pop of flavor and color, drizzle some raspberry coulis or a homemade raspberry sauce over the pavlova before serving. To make a simple coulis, just blend fresh raspberries with sugar and strain out the seeds. This not only adds a beautiful splash of color to the dessert but intensifies the raspberry flavor, balancing the sweetness of the cream and meringue.

6. Vegan Pavlova

For a vegan version of this classic pavlova, substitute egg whites with aquafaba, the liquid from a can of chickpeas. Aquafaba whips up just like egg whites and can be used in the same way in meringue recipes.

For the topping, use dairy-free whipped cream made from coconut milk or a vegan whipping cream alternative. You can still add the raspberries and other fruits as a fresh, tangy contrast.

These variations allow you to easily customize the pavlova to fit different tastes, occasions, and dietary preferences, making it a versatile dessert that you can adapt with every season or craving.

Best Practices To Store Leftovers

Pavlova is best enjoyed fresh, with its meringue crisp and the cream and berries in their prime, but if you have leftovers, here are some tips to store it properly and maintain its quality for as long as possible.

1. Separate The Components

The meringue, whipped cream, and fresh fruit should be stored separately to keep each element at its best. The meringue tends to absorb moisture and soften when combined with the cream, and fresh fruit can release juice, which makes the meringue soggy. Store any leftover meringue in an airtight container in a dry, cool place, away from humidity.

2. Refrigerate The Cream And Fruit

If you’ve already topped the pavlova with whipped cream and berries, it’s best to store the entire dessert in the fridge. However, note that the meringue will soften over time, so it’s recommended to eat the leftovers within a day or two. You can keep the whipped cream for about 2-3 days in an airtight container in the fridge, and the berries should be kept in a separate container in the fridge for up to 2 days as well.

3. Freezing The Meringue

If you have leftover meringue, you can freeze it!

Just place it on a baking sheet, ensuring that the pieces aren’t touching each other, and freeze until solid. After freezing, you can transfer the pieces to a freezer-safe container or bag. Meringue will last for up to a month in the freezer. When you’re ready to use it, let it thaw at room temperature for a few hours. Keep in mind, freezing the meringue won’t preserve its crispness when it’s later topped with whipped cream and fruit.

4. Avoid Freezing The Whole Pavlova

While the meringue can be frozen, freezing the whole pavlova, including the cream and fruit, is not recommended. The cream will become runny, and the fruit will lose its texture and flavor once thawed. Therefore, it’s always best to enjoy pavlova as fresh as possible.

By following these best practices for storing leftovers, you can extend the life of your pavlova and enjoy the deliciousness even after the main event!

What Goes Well With Raspberry Pavlova

Raspberry pavlova is a light and indulgent dessert, so pairing it with the right accompaniments can elevate the experience even further. Here are some ideas for what goes well with this sweet and tangy treat:

1. Light Drinks

Since pavlova is sweet but not overly heavy, pair it with light and refreshing drinks that don’t overpower the delicate flavors. A crisp, chilled glass of Prosecco or Champagne is a perfect option, as the bubbles cut through the sweetness and provide a celebratory feel. If you prefer non-alcoholic options, a glass of chilled iced tea, such as mint or lemon, will add a refreshing contrast to the pavlova’s richness.

2. Fresh Mint

Fresh mint leaves make a beautiful garnish and add an aromatic freshness that balances the pavlova’s sweetness. Consider placing a few mint leaves on top or sprinkling them around the plate for added visual appeal and a burst of flavor.

3. Chocolate

For those who love the combination of fruit and chocolate, you could serve the pavlova with a side of dark chocolate shavings or a chocolate ganache. The bittersweet nature of dark chocolate complements the tartness of the raspberries and enhances the overall experience.

4. Coffee

A cup of freshly brewed coffee pairs beautifully with pavlova, especially if you prefer a more contrasting flavor to the sweetness. A rich espresso or a smooth latte offers the perfect balance to the sugary meringue.

5. Citrus Sorbet

If you want to add a tangy element that contrasts the sweetness of the pavlova, consider serving a small scoop of citrus sorbet on the side. The bright acidity of lemon, lime, or orange sorbet refreshes the palate and provides a delightful contrast to the rich meringue and cream.

6. Crème Anglaise Or Custard

If you’re in the mood for something creamy and decadent, a drizzle of crème anglaise (a rich vanilla custard) would go wonderfully with the pavlova. The silky smooth texture of the custard pairs perfectly with the crisp meringue and the fluffy whipped cream.

Conclusion

Mary Berry’s raspberry pavlova is a timeless dessert that never fails to impress with its stunning presentation and delightful balance of textures and flavors. Whether you stick to the original recipe or explore one of the many variations, pavlova offers endless possibilities for customization and creativity. With thoughtful variations, you can adapt it to suit every occasion or personal preference, from seasonal fruit swaps to vegan alternatives.

When storing leftovers, separating the meringue, whipped cream, and fruit ensures that each component stays fresh and retains its original texture. And when it comes to pairing, there are plenty of beverages and accompaniments-from light drinks like prosecco to a simple scoop of sorbet-that will enhance the pavlova’s flavor and provide an unforgettable dining experience.

In conclusion, raspberry pavlova is a perfect dessert for any occasion, offering both elegance and ease. Whether you’re serving it for a special celebration or enjoying it on a quiet afternoon, it’s sure to delight anyone with a sweet tooth.

FAQs

What Makes Mary Berry’s Raspberry Pavlova Unique?

Mary Berry’s raspberry pavlova is distinctive due to its light, crisp meringue base paired with a smooth, creamy filling and a generous topping of fresh raspberries. The combination of textures, from the crunchy meringue to the soft whipped cream and tangy raspberries, creates a delightful dessert that’s both rich and refreshing.

How Do I Make The Perfect Meringue For Mary Berry’s Raspberry Pavlova?

To make the perfect meringue, it’s essential to whip the egg whites until they form stiff peaks and then gradually add sugar to achieve a glossy, firm mixture. Mary Berry suggests baking the meringue at a low temperature (around 120°C) to ensure it dries out properly without turning brown, creating a crisp outer shell and a marshmallow-like interior.

Can I Use Frozen Raspberries Instead Of Fresh Ones For The Raspberry Pavlova?

While fresh raspberries are recommended for their vibrant color and natural tartness, frozen raspberries can be used in a pinch. If using frozen raspberries, it’s best to thaw them beforehand and drain any excess liquid to prevent the meringue from becoming soggy.

How Can I Ensure The Meringue Doesn’t Crack While Baking?

To prevent cracking, avoid opening the oven door during baking. Let the pavlova cool gradually in the oven after it’s turned off, as sudden changes in temperature can cause the meringue to crack. Additionally, it’s crucial to ensure that the meringue is baked at a low temperature to allow it to dry out evenly.

What Is The Best Type Of Cream To Use For The Filling In Mary Berry’s Raspberry Pavlova?

For the cream filling, Mary Berry recommends using double cream, as it whips up beautifully to form soft peaks and provides a rich, smooth texture. You can also lightly sweeten the cream with a touch of icing sugar and add a small amount of vanilla extract for extra flavor.

How Far In Advance Can I Prepare Mary Berry’s Raspberry Pavlova?

You can prepare the meringue base a day in advance and store it in an airtight container to keep it crisp. However, it’s best to assemble the pavlova with the whipped cream and raspberries just before serving, as the meringue may soften if left for too long with the filling on top.

Can I Make Mary Berry’s Raspberry Pavlova Gluten-free?

Yes, Mary Berry’s raspberry pavlova is naturally gluten-free as it contains only egg whites, sugar, and cornstarch for the meringue. The whipped cream and raspberries also contain no gluten, making it a great dessert for those with gluten sensitivities or celiac disease.

What Can I Substitute For Raspberries In Mary Berry’s Raspberry Pavlova?

While raspberries are the signature topping in Mary Berry’s recipe, you can substitute them with other fresh berries like strawberries, blueberries, or blackberries. A mix of different berries also works well for a colorful and flavorful variation of the pavlova.

How Do I Store Leftover Mary Berry’s Raspberry Pavlova?

If you have leftover pavlova, store it in the fridge for up to a day. However, be aware that the meringue may lose its crispness once it’s topped with cream and fruit. To maintain its texture, it’s best to keep the meringue and the filling separate until ready to serve.

Can I Make Mary Berry’s Raspberry Pavlova With A Dairy-free Cream Substitute?

Yes, you can use a dairy-free alternative such as coconut cream or a non-dairy whipped cream substitute if you’re looking for a dairy-free version of Mary Berry’s raspberry pavlova. These alternatives will still provide a creamy texture, but be mindful that the flavor and consistency may differ slightly from traditional double cream.