Mary Berry Strawberry Pavlova Recipe [Tips & Tricks]

If you’re looking to impress your guests with a dessert that’s both delicious and visually stunning, Mary Berry’s strawberry pavlova recipe is the way to go. The combination of a crisp, delicate meringue base with the soft, creamy center and the fresh, juicy strawberries on top makes for a perfect balance of textures and flavors.

Mary Berry’s recipe is easy to follow, ensuring even beginners can create a showstopper that’s sure to be the highlight of any occasion. Plus, it’s the ideal dessert for any time of year, but especially during the summer when strawberries are at their peak!.

Mary Berry Strawberry Pavlova Recipe

Ingredients Needed

To create a Strawberry Pavlova, the ingredients list is wonderfully simple, but the combination of these ingredients results in a dessert that feels incredibly sophisticated. Here’s what you’ll need:

• Egg Whites (6 large): These are the star of the meringue base. The egg whites are whipped until stiff peaks form, giving the pavlova its delicate structure. Make sure the eggs are at room temperature, as they whip better than cold ones.

• Caster Sugar (250g): This fine sugar dissolves quickly into the egg whites, creating a smooth, glossy meringue. It helps to stabilize the whipped egg whites and gives the pavlova its crisp texture.

• Cornflour (1 tsp): Cornflour is crucial for creating that pillowy, marshmallow-like interior of the pavlova. It helps to prevent the meringue from becoming too hard and gives it a tender bite.

• White Wine Vinegar (1 tsp): Vinegar is added to the meringue mixture to help stabilize the egg whites, ensuring that the pavlova maintains its structure. It also gives the pavlova a slight tang, balancing the sweetness.

• Vanilla Extract (1 tsp): This is for adding a subtle warmth and depth of flavor to the pavlova. The vanilla pairs beautifully with the sweetness of the meringue.

• Double Cream (300ml): The cream is whipped and used as a decadent topping for the pavlova. Double cream has a rich, velvety texture, which contrasts wonderfully with the lightness of the meringue.

• Fresh Strawberries (400g): Fresh, ripe strawberries are the perfect topping for this dessert. Their juiciness and sweet-tart flavor cut through the sweetness of the meringue and cream, adding freshness and a burst of color.

• Icing Sugar (for dusting): A light dusting of icing sugar finishes the pavlova beautifully, giving it a slight shimmer and additional sweetness.

Equipment Needed

Creating a pavlova requires some essential equipment to ensure that your meringue achieves that perfect, crispy exterior and soft interior. Here’s what you’ll need:

• Electric Mixer (Stand or Handheld): Whipping egg whites to stiff peaks by hand can be quite labor-intensive, so an electric mixer will save you a lot of time and effort. It also helps ensure you achieve the correct texture for the meringue.

• Large Mixing Bowl: A clean, dry bowl is essential for whipping egg whites. Any grease or moisture can cause the egg whites to collapse. Make sure your bowl is free from any traces of oil or water.

• Baking Sheet: You’ll need a large, flat baking sheet on which to bake the pavlova. It should be lined with parchment paper to prevent the meringue from sticking.

• Piping Bag (Optional): Some people prefer to pipe the meringue into a circle, but it’s entirely optional. If you choose to pipe, a large round tip will create a smooth, neat shape.

• Whisk or Spatula: For folding the cornflour, vinegar, and vanilla into the meringue mixture gently, you’ll want a spatula or a whisk to avoid deflating the air you’ve carefully whipped into the egg whites.

• Serving Platter: Once your pavlova is ready, you’ll need a large serving platter to display this masterpiece. A flat platter is ideal to show off the pavlova’s crisp edges and soft, marshmallow-like center.

How To Make Mary Berry’s Strawberry Pavlova

Now, the real fun begins!

Here’s how you can make this show-stopping dessert step by step:

1. Prepare The Meringue

Start by preheating your oven to 150°C (300°F). Line a baking sheet with parchment paper and mark a circle on it as a guide (around 20 cm in diameter). This will help shape the meringue perfectly.

Next, in a clean, dry bowl, whisk the egg whites with an electric mixer until they form soft peaks. Once they’ve reached soft peaks, begin adding the caster sugar a spoonful at a time while continuing to whisk.

It’s important to add the sugar slowly so it can dissolve fully into the egg whites. After all the sugar is added, whisk until the mixture forms stiff peaks and becomes glossy.

2. Incorporate The Cornflour, Vinegar, And Vanilla

Gently fold the cornflour, vinegar, and vanilla extract into the meringue mixture. This will help stabilize the meringue and create the perfect contrast of textures-crisp on the outside with a marshmallow-like interior.

3. Shape And Bake The Meringue

Spoon the meringue onto the prepared baking sheet, using the circle as your guide. Use a spatula to shape the meringue into a round, slightly raised nest, with a slight dip in the center to hold the cream and strawberries.

Bake the pavlova for 1 hour, keeping an eye on it to ensure it doesn’t brown too much. Once done, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar. This helps prevent it from cracking.

4. Prepare The Cream And Fruit

While the pavlova cools, whip the double cream with a whisk or electric mixer until it forms soft peaks. Once the meringue is cool, spoon the whipped cream onto the center, spreading it out gently.

Slice the strawberries and arrange them beautifully on top of the cream. You can be as artistic as you like here-arranging them in concentric circles or scattering them for a more rustic look.

5. Finishing Touches

Just before serving, dust the pavlova with a little icing sugar for that extra sparkle. Optionally, you can also add a few mint leaves or other berries for a touch of color.

Expert Tips

Creating the perfect pavlova is all about precision, but here are a few expert tips to make sure it’s flawless:

1. Room Temperature Eggs: Always use eggs that are at room temperature. Cold eggs won’t whip as well, and your pavlova may not rise properly.

2. Avoid Grease: Ensure that the bowl and beaters are completely free from grease. Even a small amount of fat can prevent egg whites from whipping to their full potential.

3. Slow Sugar Addition: Add the caster sugar slowly to the egg whites. If you add it too quickly, it won’t dissolve properly, and your meringue could be gritty.

4. Cool Gradually: Let your pavlova cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracking. Cracking is normal, but it can be minimized with this method.

5. Fresh Fruit Is Key: Use the freshest strawberries you can find, as they are the main highlight of the dish. You want ripe, sweet strawberries that contrast nicely with the sweet meringue and rich cream.

Mary Berry’s Strawberry Pavlova is a timeless, crowd-pleasing dessert that delivers both on flavor and presentation. The crisp meringue with its soft, marshmallow center, paired with the whipped cream and fresh strawberries, is the epitome of dessert perfection.

While it may seem intimidating, with the right ingredients, equipment, and a few expert tips, you can recreate this classic dessert with confidence. Perfect for any celebration, whether it’s a family gathering, a dinner party, or simply an indulgent treat, the pavlova is sure to impress and satisfy everyone with its balance of textures and flavors. Enjoy making this delightful dessert and treat yourself to something truly special!.

Easy Recipe Variations For Mary Berry’s Strawberry Pavlova

Mary Berry’s Strawberry Pavlova is already a classic in its own right, combining the delicate crunch of meringue with the refreshing tang of strawberries. However, the beauty of pavlova lies in its versatility, making it a perfect canvas for creative variations.

By simply adjusting a few ingredients or adding new ones, you can personalize the dish to suit different tastes or to highlight seasonal ingredients. Here are some easy recipe variations to elevate your pavlova experience:.

1. Tropical Twist: Instead of strawberries, opt for tropical fruits like mango, pineapple, and passionfruit. These fruits add a luscious sweetness and a tropical flair that pairs beautifully with the light, airy meringue. You can either layer them on top or combine them into a fruit compote and spoon it over the pavlova. This variation would work especially well in the summer, giving the dessert a vibrant, exotic feel.

2. Mixed Berry Medley: For a berry explosion, swap strawberries for a combination of raspberries, blueberries, and blackberries. The balance of sweetness from the blueberries and the tartness from raspberries and blackberries will give the pavlova a more complex flavor profile. You could even sprinkle some crushed pistachios or almonds over the top to add a crunchy contrast to the soft meringue and creamy topping.

3. Chocolate Pavlova: If you’re a chocolate lover, adding a rich, velvety twist to the pavlova is a no-brainer. You can incorporate cocoa powder into the meringue mixture to give it a subtle chocolate flavor. Once the meringue is baked and cooled, top it with whipped cream and a generous drizzle of melted dark chocolate. For an extra indulgent touch, garnish with grated chocolate, chocolate shavings, or even a few chocolate-covered strawberries.

4. Lemon and Lavender Infusion: For a refreshing and fragrant variation, infuse your pavlova with lemon and lavender. Add finely grated lemon zest to the meringue mixture for a zesty kick. When topping the pavlova, opt for lemon curd and whipped cream, and sprinkle a few dried lavender buds over the top. This adds a calming floral note that complements the tangy lemon and balances the sweetness of the meringue.

5. Caramelized Banana and Toffee: Imagine a pavlova topped with caramelized bananas and a drizzle of toffee sauce. To caramelize the bananas, slice them thinly and sauté them in a hot pan with brown sugar and butter until golden and slightly crispy. This combination of warm, gooey toffee with the caramelized fruit pairs perfectly with the crisp, melt-in-your-mouth meringue, creating a dessert that’s both rich and comforting.

Each of these variations offers a unique flavor experience, while still honoring the classic, airy structure of Mary Berry’s original pavlova recipe.

Best Practices To Store Leftovers

Pavlova, with its light and delicate meringue base, can be tricky to store without losing its signature crunch and texture. However, with the right storage techniques, you can enjoy the leftovers for a few days without sacrificing quality. Here are some best practices to ensure your leftover pavlova stays fresh:

1. Store the Meringue Separately: If possible, store the meringue base separately from the fruit and cream. The meringue is most vulnerable to humidity and moisture, which can cause it to lose its crispness. Keep the meringue in an airtight container at room temperature, away from any moisture. It will remain fresh for about 2 to 3 days. If you must store it with the toppings, do so with care and within a short timeframe.

2. Refrigerate the Cream and Fruit: While the meringue should be kept at room temperature, the fruit and whipped cream should be refrigerated. Place the fruit in an airtight container and store it in the fridge to preserve its freshness. Similarly, whipped cream can deflate and lose its texture if left out too long, so it’s best kept in the refrigerator as well. Keep the toppings separate from the meringue until you are ready to serve again.

3. Reassemble Just Before Serving: To preserve the pavlova’s best texture and presentation, reassemble it just before serving. Meringue should be crisp and light, while the cream and fruit should remain fresh. If you store the pavlova fully assembled, the meringue will absorb moisture from the whipped cream and fruit, causing it to soften and lose its crispness.

4. Freeze the Meringue Base (Optional): If you know you won’t be finishing the pavlova within a few days, you can freeze the meringue base separately for up to a month. To do this, place the meringue on a baking sheet and freeze it until solid. Then transfer it to an airtight container or freezer bag for longer storage. When ready to use, allow it to thaw at room temperature before assembling with the cream and fruit.

By storing your pavlova with these methods in mind, you can enjoy the dessert at its freshest, even days after preparing it.

What Goes Well With Strawberry Pavlova

Strawberry pavlova is a light, refreshing dessert, but it pairs well with a variety of accompaniments that complement or enhance its delicate flavors. Here are some ideas to elevate your pavlova and add an extra touch of flavor and texture:

1. Fresh Mint: A few sprigs of fresh mint make a wonderful garnish for strawberry pavlova. The cool, aromatic quality of mint contrasts nicely with the sweetness of the fruit and the richness of the whipped cream. You can also chiffonade the mint leaves and scatter them over the top of the pavlova to add a burst of color and freshness.

2. Balsamic Vinegar Reduction: For a slightly unconventional, but surprisingly delicious twist, drizzle a small amount of balsamic vinegar reduction over the pavlova. The acidity and complexity of balsamic vinegar cut through the sweetness of the strawberries and bring out their natural flavors. The dark, syrupy consistency creates a striking visual contrast with the light meringue.

3. Ice Cream or Sorbet: If you want to make the dessert even more indulgent, serve the pavlova alongside a scoop of ice cream or sorbet. Vanilla, pistachio, or honeycomb ice cream pairs wonderfully with strawberry pavlova, adding creaminess and richness. Alternatively, a tangy lemon or raspberry sorbet would provide a refreshing contrast to the sweet, creamy pavlova.

4. Champagne or Prosecco: For a special occasion, strawberry pavlova pairs beautifully with a glass of bubbly. The effervescence of champagne or prosecco enhances the light, airy qualities of the pavlova and adds a touch of celebration to the dessert. A fruity, dry sparkling wine complements the sweetness of the strawberries without overpowering the dish.

5. Crushed Nuts: To add a bit of crunch and texture, sprinkle some crushed pistachios, almonds, or hazelnuts over the pavlova. The nuts bring an earthy, toasted flavor that contrasts nicely with the smoothness of the whipped cream and the juicy, fresh strawberries. This small addition can elevate the presentation as well, providing a touch of elegance to the dessert.

6. A Dusting of Icing Sugar or Edible Flowers: For a refined touch, lightly dust your pavlova with a sprinkling of icing sugar. This creates a subtle shimmer and adds a delicate sweetness. You can also adorn the pavlova with edible flowers, such as pansies or violets, for an extra burst of color and visual appeal.

These additions and pairings offer a range of options to customize your pavlova, from simple enhancements to more extravagant accompaniments, depending on the occasion.

Conclusion

Mary Berry’s Strawberry Pavlova is a quintessential dessert that effortlessly combines elegance with simplicity. Its light and airy meringue, topped with sweet strawberries and whipped cream, is the perfect way to end a meal.

What makes this dessert even more appealing is its versatility-there are countless ways to adapt the recipe to suit different tastes, seasons, and dietary preferences. From tropical fruit variations to decadent chocolate versions, the pavlova can be tailored to fit any occasion.

To ensure your pavlova remains fresh and delicious, proper storage is key. By keeping the meringue and toppings separate, you can preserve the crispness of the meringue and the freshness of the cream and fruit. And when you do have leftovers, storing them correctly ensures that the dessert maintains its optimal texture and flavor for days.

Finally, strawberry pavlova pairs wonderfully with a variety of accompaniments, from fresh herbs like mint to indulgent ice cream or bubbly champagne. These additions elevate the dessert and enhance its flavors, making it a perfect choice for any celebration or casual gathering.

With these easy variations, storage tips, and pairing ideas, Mary Berry’s Strawberry Pavlova is not just a dessert; it’s an experience that can be enjoyed in countless ways, no matter the occasion.

FAQs

What Are The Key Ingredients For Mary Berry’s Strawberry Pavlova?

The key ingredients for Mary Berry’s strawberry pavlova include egg whites, caster sugar, cornflour, vinegar, fresh strawberries, double cream, and vanilla extract. You also need a pinch of salt to help stabilize the meringue.

How Long Does It Take To Make Mary Berry’s Strawberry Pavlova?

It typically takes about 20 minutes to prepare the pavlova, followed by 1.5 to 2 hours of baking time at a low temperature. After baking, it’s ideal to let the pavlova cool for at least 1 hour before serving.

Can I Make Mary Berry’s Strawberry Pavlova Ahead Of Time?

Yes, you can make the pavlova up to a day in advance. Once baked, let it cool completely and store it in an airtight container. Add the cream and strawberries just before serving to keep the pavlova crisp.

How Can I Ensure My Meringue Doesn’t Crack When Making Mary Berry’s Strawberry Pavlova?

To prevent cracking, it’s important to bake the pavlova at a low temperature, ideally around 120°C (250°F). Avoid opening the oven door during baking, as temperature fluctuations can cause cracking. Also, let it cool in the oven with the door ajar.

What Is The Best Type Of Cream To Use For The Topping?

Mary Berry suggests using double cream for the topping, as it’s thick and rich. You can lightly whip it, but don’t overwhip it, as it may become too stiff.

Can I Use Frozen Strawberries In Place Of Fresh Strawberries For The Pavlova?

While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries as a substitute. Just make sure to thaw and drain them well before using them as a topping to avoid excess liquid.

What Type Of Vinegar Should I Use In Mary Berry’s Strawberry Pavlova Recipe?

Mary Berry recommends using white wine vinegar or distilled vinegar. These vinegars help stabilize the meringue without affecting its flavor.

How Do I Know When The Pavlova Is Fully Baked?

The pavlova is fully baked when the outside is crisp and can easily be lifted off the baking paper, while the inside remains soft and marshmallow-like. The pavlova should also have a pale, ivory color.

Can I Add Other Fruits Besides Strawberries To Mary Berry’s Pavlova?

Yes, you can add other fruits such as raspberries, blueberries, or kiwi, either as a mix with strawberries or as alternatives. Just be mindful that some fruits, like pineapple or citrus, may release excess moisture.

How Should I Store Leftovers Of Mary Berry’s Strawberry Pavlova?

Leftover pavlova should be stored in an airtight container in the refrigerator. However, the meringue will lose its crispiness over time. For the best texture, it’s recommended to eat the pavlova within a few hours of assembly.