Mary Berry Pavlova With Rosy Red Fruits And Cassis Recipe [Tips & Tricks]

If you’re looking for a show-stopping dessert that’s both elegant and delicious, Mary Berry’s Pavlova with Rosy Red Fruits and Cassis is the perfect recipe to try!

This classic dessert is light, airy, and packed with flavor, thanks to the sweet meringue base that melts in your mouth, paired with vibrant, juicy fruits and a tangy cassis sauce. It’s not just a treat for your taste buds, but a visual masterpiece too, making it ideal for special occasions or simply when you want to impress your friends and family with your baking skills. Plus, the combination of fresh berries and the deep flavor of cassis takes this pavlova to the next level, creating a dessert that’s truly unforgettable!

Mary Berry Pavlova With Rosy Red Fruits And Cassis Recipe

Ingredients Needed

To create Mary Berry’s show-stopping Pavlova with Rosy Red Fruits and Cassis, you’ll need a collection of high-quality ingredients. This dessert strikes a perfect balance between the crisp sweetness of the meringue, the luscious creaminess of the filling, and the vibrant, tangy freshness of the fruits, all complemented by the subtle, aromatic notes of cassis. Here’s the complete breakdown:

For The Pavlova Base

1. Egg Whites (4 large) – The foundation of any Pavlova is the meringue. Egg whites are whipped to create the meringue base, giving it its light, airy texture. Make sure the egg whites are room temperature for optimal whipping.
2. Caster Sugar (250g) – Fine caster sugar is essential for creating a smooth, glossy meringue. It dissolves quickly, allowing the egg whites to form stiff peaks without being gritty.
3. Cornflour (1 tsp) – Cornflour helps stabilize the meringue, ensuring it holds its shape during baking and doesn’t collapse after cooling.
4. White Vinegar (1 tsp) – This acts as a stabilizer, preventing the meringue from cracking and giving it a crisp texture while keeping the inside marshmallowy.
5. Vanilla Extract (1 tsp) – Adds a subtle depth of flavor to the meringue, rounding out the sweetness.

For The Topping And Filling

1. Double Cream (300ml) – This forms the creamy base for your Pavlova’s topping, whipped to soft peaks. It adds richness and smoothness to balance out the sweetness of the meringue.
2. Mascarpone Cheese (200g) – This is optional but highly recommended. Mascarpone adds a slight tang and a creamy texture, enriching the filling.
3. Fresh Red Fruits (Strawberries, Raspberries, Red Currants) – Choose a mix of ripe, juicy red berries that will bring color and a burst of fresh flavor to the Pavlova. The combination of strawberries, raspberries, and currants offers a sweet and tart contrast to the sweetness of the meringue.
4. Cassis Liqueur (2 tbsp) – A deep, berry-flavored liqueur that ties the entire dessert together. Its richness enhances the flavors of the berries and adds a sophisticated twist.
5. Icing Sugar (1 tbsp) – A light dusting of icing sugar can be used to finish off the Pavlova before serving, giving it an elegant look.

Equipment Needed

To make Mary Berry’s Pavlova with Rosy Red Fruits and Cassis, you’ll need some basic kitchen equipment, as well as a few specialty items to ensure your meringue turns out perfectly and the presentation is flawless. Here’s what you’ll need:

1. Electric Mixer (Handheld or Stand Mixer) – Whipping the egg whites to stiff peaks requires a reliable mixer. A stand mixer is ideal if you’re making larger quantities, but a handheld electric mixer works just as well for this recipe.
2. Mixing Bowls (2 large) – You’ll need separate bowls for whipping the egg whites and for mixing the cream and mascarpone. Stainless steel or glass bowls are best, as plastic may retain oils that affect the meringue’s texture.
3. Baking Tray (with Parchment Paper) – A flat baking tray lined with parchment paper is essential for baking your Pavlova base. The parchment paper prevents sticking and makes it easy to remove the meringue after baking.
4. Spatula – A rubber spatula will be useful for gently folding in the cornflour, vinegar, and vanilla into the meringue mixture, ensuring you don’t deflate the whipped egg whites.
5. Whisk (for Cream) – You can use a hand whisk or an electric mixer to whip the double cream and mascarpone together, ensuring it achieves a smooth and fluffy texture.
6. Knife (for Fruit Preparation) – A sharp knife is essential for slicing the strawberries and any other fruit you choose to use in your topping. A small paring knife is best for delicate work.
7. Serving Platter – Once the Pavlova is assembled, you’ll need a large, flat serving platter to present it. You can opt for something simple or a decorative plate to highlight the beauty of the dessert.

How To Make Mary Berry’s Pavlova With Rosy Red Fruits And Cassis

Creating Mary Berry’s Pavlova with Rosy Red Fruits and Cassis is an experience in itself, full of patience, delicate folding, and careful assembly. Here’s a step-by-step guide to help you craft this stunning dessert:

Step 1: Preparing The Meringue Base

1. Preheat the Oven: Start by preheating your oven to 120°C (250°F). This low temperature ensures a slow, gentle drying process for the meringue.
2. Whip the Egg Whites: In a large mixing bowl, whisk the egg whites with an electric mixer until they form soft peaks. This may take around 3-5 minutes.
3. Add the Sugar Gradually: Once the egg whites are soft, start adding the caster sugar a spoonful at a time while continuing to whisk. After each addition, allow the sugar to dissolve completely before adding more. Continue whisking until the mixture is thick, glossy, and holds stiff peaks.
4. Fold in the Cornflour, Vinegar, and Vanilla: Sift the cornflour over the meringue mixture, add the vinegar and vanilla extract, and gently fold them in with a spatula. This will give the meringue its signature texture.
5. Shape the Pavlova: Spoon the meringue mixture onto your lined baking tray, forming a circular base. Smooth the top with the back of a spoon, leaving a slight indentation in the center for the cream and fruit later.
6. Bake the Meringue: Place the tray in the preheated oven and bake for 1.5-2 hours, or until the Pavlova is crisp on the outside and a pale, delicate color. Once baked, turn off the oven and leave the Pavlova to cool completely inside, as this prevents cracking.

Step 2: Preparing The Topping

1. Whip the Cream and Mascarpone: While the Pavlova is cooling, whip the double cream and mascarpone together until they form soft peaks. This mixture should be light, creamy, and thick enough to hold its shape when spread.
2. Prepare the Fruit: Wash the strawberries, raspberries, and red currants. Slice the strawberries and set them aside. If you’re using any other berries, ensure they’re well-drained and ready to use.
3. Infuse the Fruit with Cassis: Place the prepared fruit in a bowl and drizzle with cassis liqueur. Gently toss the fruit to coat it in the liqueur, allowing the flavors to meld together for about 10 minutes.

Step 3: Assembling The Pavlova

1. Place the Meringue on a Serving Platter: Once the meringue has cooled completely, carefully transfer it to your serving platter.
2. Spread the Cream Mixture: Spoon the whipped cream and mascarpone mixture into the center of the Pavlova base. Use a spatula to gently spread it out toward the edges, leaving a slight border of meringue around the filling.
3. Top with Fruit: Arrange the cassis-soaked berries on top of the cream, distributing them evenly over the surface.
4. Finish with a Dusting of Icing Sugar: For an extra touch of elegance, dust the Pavlova with a light sprinkling of icing sugar just before serving.

Expert Tips

1. Room Temperature Egg Whites: Ensure your egg whites are at room temperature before whipping. Cold egg whites can be more difficult to whip to the desired consistency.
2. Don’t Overmix the Meringue: While whipping the egg whites, avoid overmixing. Overbeating can cause the meringue to become dry and fragile.
3. Gentle with the Cream: Whip the cream and mascarpone until it holds soft peaks. Overwhipping will cause it to turn into butter, and you want it to remain smooth and airy.
4. Oven Temperature: Every oven is different, so if your meringue starts to brown too quickly, lower the temperature slightly or turn the oven down to 100°C (212°F) after the first 30 minutes of baking.
5. Prepare in Advance: The meringue base can be made a day in advance and stored in an airtight container. This allows the flavors to set and can save you time when you’re ready to serve the Pavlova.
6. Fruity Variations: Feel free to experiment with different berries or stone fruits like cherries or peaches, especially if they’re in season. The key is to use fruits with a bit of tartness to balance the sweetness of the meringue.

Mary Berry’s Pavlova with Rosy Red Fruits and Cassis is not just a dessert; it’s a celebration of flavors and textures that come together beautifully in one dish. The combination of a light, crisp meringue base with a creamy, mascarpone-rich topping and vibrant red fruits soaked in cassis creates a masterpiece that is sure to impress at any occasion. Whether it’s a special dinner, a holiday feast, or a spring gathering, this Pavlova will leave everyone wanting more.

By following these detailed steps and expert tips, you’ll be able to recreate this classic dessert with confidence. The balance between the sweet, tangy, and fruity components makes each bite a memorable experience.

Easy Recipe Variations For Mary Berry’s Pavlova With Rosy Red Fruits And Cassis

Mary Berry’s Pavlova with Rosy Red Fruits and Cassis is already a beautiful dessert, but its simplicity and elegance provide a wonderful canvas for endless creative variations. By adjusting a few elements, you can tailor this dish to suit different tastes, seasons, and occasions. Here are some easy, yet delicious, variations:

1. Fruit Substitutions

   While the original recipe calls for rosy red fruits (typically strawberries or raspberries), you can easily swap in a variety of fruits depending on what’s in season or what you prefer. For instance, during the summer months, vibrant tropical fruits like mango, passionfruit, or kiwi could add a refreshing twist.

   During autumn, poached pears or figs could create a more indulgent flavor. Using a mix of berries – blueberries, blackberries, and even gooseberries – can bring in different textures and tartness levels that contrast beautifully with the sweet meringue.

2. Cassis Alternatives

   Cassis, with its deep, rich berry flavor, pairs wonderfully with the sweet meringue and tangy fruits in Mary Berry’s Pavlova. If cassis isn’t readily available or you’re looking to switch up the flavor profile, consider using other liqueurs or syrups.

   Chambord, a raspberry liqueur, could offer a similar dark berry flavor. For a non-alcoholic option, you could use a berry syrup, like a raspberry or elderberry syrup, for an equally indulgent yet alcohol-free version of the dish.

3. Flavoring the Meringue

   The pavlova itself is built on a meringue base, which is typically flavored with vanilla. To give it an extra layer of flavor, consider adding a touch of citrus zest-lemon or orange zest-into the meringue mix.

   Alternatively, incorporating a little ground cinnamon or cardamom could give the meringue a warmer, spiced note that complements the fruits beautifully. Adding a bit of almond extract could also lend a subtle nutty aroma that pairs well with berries.

4. Adding Layers of Flavor

   A unique twist on this pavlova could involve layering the meringue with different flavors. Once baked and cooled, consider spreading a thin layer of whipped mascarpone cheese or Greek yogurt on top of the meringue before layering the fruits.

   The creamy base will provide a slight tanginess that contrasts with the sweetness of the meringue and the cassis drizzle. You can also add a sprinkle of toasted chopped nuts like pistachios or hazelnuts on top for crunch and a touch of savory flavor.

5. Vegan Pavlova

   For a vegan variation of Mary Berry’s Pavlova, you can replace egg whites with aquafaba (the liquid from a can of chickpeas). This magical liquid can be whipped into stiff peaks, just like egg whites, to create the same airy meringue texture.

   To achieve a similar taste and texture, you may also want to add a bit of cream of tartar and a sweetener like powdered sugar to stabilize the aquafaba. Top with the same fruits and cassis (or an alcohol-free berry syrup), and you’ve got a vegan-friendly pavlova that everyone can enjoy.

Best Practices To Store Leftovers

Pavlova is one of those desserts that is best enjoyed fresh, as the crisp meringue tends to absorb moisture over time and lose its delicate crunch. However, if you find yourself with leftovers, there are some best practices to help you store your pavlova and maintain as much of its deliciousness as possible.

1. Store the Meringue Separately

   The meringue part of the pavlova is the most vulnerable to moisture. To preserve its crispness, it’s best to store it separately from the fruits and cassis sauce.

   Place the meringue in an airtight container at room temperature. Ideally, the container should not be too large to prevent excess air exposure, which could lead to the meringue becoming chewy or soft. Avoid refrigeration, as this can cause the meringue to weep and lose its texture.

2. Storing the Fruit and Cassis

   The fresh fruits and cassis sauce should be stored in a separate container in the fridge. To keep the fruits from becoming soggy, it’s best to avoid adding the cassis syrup directly to the fruits until just before serving. You can store the fruits in an airtight container or a covered bowl, but they should be consumed within a couple of days, as fresh berries can spoil quickly.

3. Assembling Before Serving

   If you need to store pavlova for a longer period (such as when preparing in advance), it’s best to store the meringue, fruits, and syrup separately and only assemble just before serving. This ensures that the meringue remains crunchy, and the fruits maintain their freshness and flavor. If you’ve already assembled the pavlova, you can still refrigerate it for a short time, but the meringue may soften, and it may not have the same textural integrity.

4. Freezing the Meringue

   In some cases, you can freeze the meringue to preserve it for a longer time. If you plan to make the pavlova in advance, bake and cool the meringue, then place it in an airtight container and freeze it.

   When ready to serve, allow it to thaw at room temperature for a couple of hours. While freezing may cause a slight change in texture, it can still hold up reasonably well for future enjoyment.

What Goes Well With Pavlova With Rosy Red Fruits And Cassis

The beauty of pavlova lies not just in its flavors but also in its versatility. You can easily pair it with various sides, drinks, or garnishes to elevate the experience further. Here are some things that go wonderfully with this elegant dessert:

1. Beverages

   • Champagne or Prosecco: A light, bubbly sparkling wine complements the pavlova’s sweetness and adds a touch of sophistication. Prosecco, with its crisp and fruity notes, is an excellent match, especially when paired with the berry elements.
   • Dessert Wines: A glass of sweet dessert wine, like Moscato d’Asti or a late-harvest Riesling, will provide a nice balance to the pavlova’s sweetness while adding additional fruity undertones.
   • Herbal Teas: For a non-alcoholic option, a refreshing herbal tea like chamomile, mint, or lemon balm could enhance the lightness of the dessert. The gentle flavors of these teas won’t overpower the pavlova but will complement the delicate sweetness and berries.

2. Side Dishes

   • Light Salads: A simple green salad with a tangy vinaigrette could help balance the richness of the pavlova. Consider adding arugula or spinach with a balsamic glaze to contrast the sweetness of the dessert.
   • Cheese Plates: Soft cheeses like brie or mascarpone, paired with nuts and a drizzle of honey, could offer a savory, creamy contrast to the sweet pavlova. A few slices of pear or apple on the side would further enhance the pairing.

3. Additional Garnishes

   • Edible Flowers: Adding a sprinkle of edible flowers, like pansies or violets, can turn your pavlova into a stunning visual masterpiece. Their delicate flavor and vibrant colors enhance the aesthetic and elevate the dining experience.
   • Toasted Almonds or Hazelnuts: A light sprinkling of toasted nuts on top can provide a beautiful textural contrast to the soft meringue and juicy fruits. Almonds or hazelnuts offer a subtle nutty flavor that complements the pavlova’s sweetness.

4. Ice Cream Or Sorbet

   • A scoop of vanilla bean ice cream or a refreshing lemon or berry sorbet would go wonderfully with the pavlova. The cold, creamy texture of the ice cream contrasts beautifully with the meringue, while the sorbet adds an extra burst of fruitiness.

Conclusion

Mary Berry’s Pavlova with Rosy Red Fruits and Cassis is a versatile, elegant dessert that can be enjoyed in various ways, thanks to its balanced flavors and textures. By experimenting with different fruits, liqueurs, or even adapting the recipe for vegan diets, you can craft a pavlova that perfectly suits your tastes.

While it’s best enjoyed fresh, following best practices for storage allows you to enjoy leftovers without compromising texture or flavor. And with its endless pairing options, from sparkling wines to light salads, this pavlova is truly a showstopper that fits any occasion, whether you’re serving it for a casual family dinner or a grand celebration.

FAQs

What Is Mary Berry’s Pavlova With Rosy Red Fruits And Cassis Recipe?

Mary Berry’s pavlova with rosy red fruits and cassis is a delightful dessert featuring a crisp meringue base topped with a combination of fresh red fruits such as strawberries, raspberries, and cherries, along with a splash of cassis liqueur. It’s a perfect balance of sweetness, tartness, and a delicate, airy texture.

How Long Does It Take To Make Mary Berry’s Pavlova With Rosy Red Fruits And Cassis?

The total time to make Mary Berry’s pavlova with rosy red fruits and cassis is approximately 3 hours. This includes baking the meringue (around 1 hour), cooling time (at least 1 hour), and preparation of the fruits and cassis topping.

Can I Make Mary Berry’s Pavlova In Advance?

Yes, you can make the pavlova in advance. The meringue base can be baked and stored in an airtight container for up to 2 days. The fruit and cassis topping should be added just before serving to maintain freshness.

What Fruits Can I Use For The Rosy Red Fruit Topping In This Pavlova Recipe?

While the recipe suggests strawberries, raspberries, and cherries, you can use any red fruits that are in season, such as blackberries, currants, or red grapes. The key is to have a mix of sweet and tart flavors.

Can I Substitute Cassis With Another Liqueur Or Ingredient?

Yes, if you prefer not to use cassis, you can substitute it with another fruit liqueur like Chambord (raspberry liqueur), or even fruit juice such as cranberry juice for a non-alcoholic option.

What Type Of Meringue Should I Use For This Pavlova Recipe?

For this recipe, you’ll need a classic Swiss meringue, which is made by whisking egg whites with sugar over gentle heat until stiff peaks form. It results in a smooth, glossy texture that creates the perfect crisp yet soft meringue base for the pavlova.

How Do I Achieve A Crisp Meringue Base For This Pavlova?

To achieve a crisp meringue, ensure the egg whites are whipped to stiff peaks and the meringue is baked at a low temperature (around 120°C or 250°F) for a longer period. This allows it to dry out thoroughly and become crisp on the outside while staying soft and marshmallow-like inside.

Can I Make This Pavlova Recipe Gluten-free?

Yes, Mary Berry’s pavlova recipe is naturally gluten-free. The meringue base contains only egg whites, sugar, and cornstarch, which are all gluten-free ingredients.

What Is The Best Way To Serve Mary Berry’s Pavlova With Rosy Red Fruits And Cassis?

Serve the pavlova immediately after assembling it. Carefully place the meringue on a large serving platter, top with the fresh red fruits, and drizzle with cassis liqueur. Serve it as a stunning centerpiece for a special occasion or a casual dinner party.

How Do I Store Leftover Pavlova With Rosy Red Fruits And Cassis?

If you have leftover pavlova, store the meringue base in an airtight container at room temperature for up to 2 days. However, once topped with fruits and cassis, it is best enjoyed immediately as the meringue may lose its crispness and the fruits may release juice.