Mary Berry’s Raspberry Pavlova is a show-stopping dessert that combines the delicate, airy sweetness of meringue with the rich creaminess of whipped cream and the tangy freshness of raspberries. This dessert, which has earned a beloved spot in Mary Berry’s repertoire, brings together textures and flavors in a way that is both sophisticated and surprisingly simple. At its heart, pavlova is a meringue-based creation named after the Russian ballerina Anna Pavlova, but Mary’s version stands out for its light yet crisp meringue shell, soft and marshmallow-like center, and its beautiful garnish of fresh fruit and cream.
Mary Berry’s Raspberry Pavlova is particularly loved for its balance. The sweetness of the meringue and cream contrasts wonderfully with the tart raspberries, creating a dessert that feels indulgent yet refreshing. It’s the perfect treat for any special occasion, whether it’s a summer garden party, a festive holiday feast, or a family dinner. The beauty of this dish lies not only in its delightful taste but in its aesthetic appeal as well: the smooth, glossy meringue nest with fresh fruit placed artfully on top makes it a real showpiece.
Mary Berry’s Raspberry Pavlova Recipe
Ingredients Needed
To make Mary Berry’s Raspberry Pavlova, you’ll need a combination of basic pantry ingredients for the meringue, as well as fresh ingredients for the filling and garnish. Here’s what you’ll need:
For The Meringue
- Egg Whites (6 large): Fresh egg whites are the key to achieving that perfectly whipped, glossy texture that defines the meringue base.
- Caster Sugar (300g): Caster sugar dissolves more easily than regular sugar, helping to achieve a smooth and stable meringue.
- Cornflour (1 tsp): Cornflour (cornstarch) helps give the meringue structure and keeps it light and airy.
- White Vinegar (1 tsp): This small amount of vinegar helps stabilize the meringue and prevent it from collapsing too quickly.
- Vanilla Extract (1 tsp): A touch of vanilla enhances the overall flavor of the meringue and adds a subtle richness.
For The Filling
- Double Cream (300ml): Double cream (heavy cream) gives the filling a luxurious richness and a smooth, velvety texture. It’s the perfect complement to the crisp meringue.
- Icing Sugar (2 tbsp): Icing sugar (powdered sugar) is used to sweeten the cream without disrupting its silky texture.
- Vanilla Extract (1 tsp): A dash of vanilla in the cream brings harmony to the dish and accentuates the sweetness of the meringue.
For The Topping
- Raspberries (200g): Fresh raspberries are the star of the topping. Their slight tartness contrasts beautifully with the sweetness of the meringue and cream, creating a perfect balance of flavors.
- Mint Leaves (optional): For a pop of color and a refreshing touch, a few mint leaves can be added as garnish.
Equipment Needed
Mary Berry’s Raspberry Pavlova requires a few key pieces of equipment to help you achieve the perfect meringue and smooth filling. Here’s what you’ll need:
- Electric Mixer: While you can technically whisk the egg whites by hand, an electric mixer (either a stand mixer or handheld) is a must for getting the egg whites to the right stiff peaks. It saves time and ensures the meringue is well-whipped.
- Baking Tray: A large, flat baking tray with parchment paper is essential for baking the pavlova. The parchment paper will prevent the meringue from sticking and allow you to easily lift it off once it’s baked.
- Mixing Bowls: Two large mixing bowls-one for whisking the egg whites and one for whipping the cream-will help keep the process organized.
- Spatula or Whisk: A spatula to gently fold the ingredients into the meringue (if needed) and a whisk for whipping the cream to soft peaks.
- Measuring Spoons and Scales: Accurate measurements are crucial when making meringue, so you’ll need either a set of measuring spoons or a kitchen scale to get everything just right.
- Sharp Knife (optional): A sharp knife for slicing through the pavlova once it’s finished, should you wish to serve it in individual portions.
Instructions To Make Mary Berry’s Raspberry Pavlova
Making Mary Berry’s Raspberry Pavlova is a relatively straightforward process, though it does require some patience and attention to detail. Here’s how to create this delightful dessert:
Step 1: Preheat The Oven And Prepare The Tray
Begin by preheating your oven to 120°C (250°F), or 100°C (210°F) for fan ovens. Line a large baking tray with parchment paper. Using a pencil, draw a 20 cm (8-inch) circle on the paper, as a guide for the size of your pavlova. Flip the parchment over so that the pencil marks won’t touch the meringue.
Step 2: Whisk The Egg Whites
In a clean, dry bowl, add the egg whites and begin whisking using an electric mixer on a medium speed. Gradually increase the speed to high as the egg whites start to froth. After a few minutes, they should reach soft peaks. At this stage, add the caster sugar gradually, one tablespoon at a time, allowing each tablespoon to fully incorporate before adding the next. Keep whisking until the mixture forms stiff peaks and looks glossy. This process can take up to 10 minutes.
Step 3: Add Cornflour And Vinegar
Once the meringue is thick and glossy, fold in the cornflour, white vinegar, and vanilla extract using a spatula. These ingredients help stabilize the meringue and ensure the perfect texture.
Step 4: Shape The Meringue
Spoon the meringue onto the prepared parchment paper within the drawn circle. Use the back of the spoon to spread it out and create a smooth, slightly raised edge, forming a well in the center to hold the filling later.
Step 5: Bake The Meringue
Carefully place the tray in the oven and bake for 1 hour. After the hour, turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar. This gradual cooling helps prevent cracking.
Step 6: Whip The Cream
While the meringue is cooling, whip the double cream and icing sugar together until soft peaks form. Be careful not to overwhip, as this can cause the cream to become too stiff.
Step 7: Assemble The Pavlova
Once the meringue has cooled, carefully remove it from the parchment paper and transfer it to a serving plate. Gently spread the whipped cream into the center of the meringue, creating a smooth layer. Top with fresh raspberries and, if desired, a few sprigs of mint for garnish.
Tips And Tricks
- Room Temperature Eggs: Make sure your egg whites are at room temperature before you begin whipping them. They will whip to a greater volume and achieve more stability.
- Avoiding Humidity: Meringue is highly sensitive to moisture. Avoid making pavlova on a particularly humid day, as the meringue can become sticky and chewy instead of crisp.
- Resting the Meringue: Allow the meringue to cool completely in the oven. This helps prevent it from cracking and ensures a stable, crisp exterior with a soft, marshmallow-like interior.
- Fruit Variations: While raspberries are the star in Mary Berry’s version, feel free to add other berries like strawberries, blueberries, or blackberries, or even tropical fruits like kiwi or passionfruit for variety.
- Make Ahead: The meringue can be made a day ahead and stored in an airtight container. Just assemble the pavlova with the whipped cream and fruit just before serving to keep everything fresh.
Mary Berry’s Raspberry Pavlova is a dessert that shines both in flavor and presentation. Its crisp, sweet meringue, fluffy whipped cream, and vibrant raspberries come together to create a perfect balance of textures and tastes. Whether it’s for a celebration or a casual treat, this dessert is bound to impress. The beauty of pavlova lies in its simplicity and versatility-it’s easy to make but looks and tastes like something special. With Mary Berry’s recipe, you can create a dessert that feels elegant yet accessible, ideal for any occasion.
Easy Recipe Variations For Mary Berry’s Raspberry Pavlova
Mary Berry’s Raspberry Pavlova is a beloved dessert known for its light, airy meringue base, luscious whipped cream, and tangy, fresh raspberries. However, it’s a versatile dish that offers ample opportunity to experiment with flavors and textures. Below are some easy and creative variations to make this classic recipe your own:
1. Mixed Berry Pavlova
While raspberries are the star of the original recipe, you can easily swap them for other berries or use a mix of them. Try combining strawberries, blueberries, blackberries, and raspberries for a colorful, berry-packed twist. The tartness of the blackberries and the sweetness of strawberries create a harmonious contrast with the crisp meringue.
2. Tropical Pavlova
For a more exotic take, swap the raspberries for tropical fruits like mango, kiwi, and pineapple. A drizzle of passion fruit pulp over the top will add a tangy, zesty punch. This variation brings a refreshing, tropical vibe perfect for summer gatherings or celebrations. The sweetness of the mango pairs beautifully with the crunch of the meringue.
3. Citrus Pavlova
If you’re looking for something more tangy and aromatic, why not add some citrus zest and segments? Lemon, lime, or orange would work wonderfully in this pavlova. You could incorporate a citrus curd, either mixed with the cream or spread between layers of meringue for a more intense citrus flavor. A sprinkle of candied lemon zest or a few segments of blood orange on top will elevate the dessert with an extra burst of citrus.
4. Chocolate Raspberry Pavlova
For all the chocolate lovers, adding a rich, chocolate twist can take the pavlova to the next level. Try incorporating grated dark chocolate into the whipped cream or drizzle a chocolate ganache over the meringue base. You can also fold in small chunks of chocolate into the meringue mixture before baking for a deliciously decadent variation.
5. Spiced Pavlova
For something a bit different, incorporate warm spices like cinnamon, nutmeg, or cardamom into the meringue mix for a subtly spiced flavor. Spices complement the sweetness of the whipped cream and fresh fruit, giving the pavlova an intriguing depth of flavor. You can even sprinkle a pinch of cinnamon over the top along with the raspberries for a more aromatic finish.
6. Raspberry Pavlova With Pistachios
For added crunch and a nutty flavor, consider sprinkling chopped pistachios over the pavlova. Their creamy, slightly salty taste balances out the sweetness of the meringue and whipped cream, while their texture contrasts beautifully with the smoothness of the cream and the juiciness of the raspberries.
7. Vegan Pavlova
For a plant-based version, swap the egg whites for aquafaba-the liquid from a can of chickpeas. Aquafaba can be whipped just like egg whites, creating a vegan meringue. For the cream, use a dairy-free whipped coconut cream or cashew cream for a rich, creamy finish. Top with fresh berries, or even a drizzle of maple syrup for sweetness.
With these variations, you can tailor Mary Berry’s pavlova to fit any season, occasion, or personal taste preferences. Whether you’re craving tropical sweetness or rich chocolate indulgence, these variations ensure that you can always serve a pavlova that feels fresh and exciting.
Storing Leftovers
While pavlova is at its best when fresh, there are ways to store leftovers to keep it as delightful as possible for the following days. Since pavlova consists of delicate meringue, whipped cream, and fresh fruit, each component requires a bit of attention to retain its texture and flavor.
1. Meringue Base
The meringue base of a pavlova is crispy and fragile, so it’s best to store it separately from the cream and fruit if you have leftovers. To store the meringue:
- Wrap it in parchment paper or wax paper and place it in an airtight container.
- Keep it in a cool, dry place away from humidity. The meringue is highly sensitive to moisture, and humidity can cause it to become soggy.
- If stored properly, the meringue can last for up to 2-3 days.
2. Whipped Cream
The whipped cream can be stored separately in an airtight container in the refrigerator for 1-2 days. However, whipped cream tends to lose its volume and texture over time, so it may not have the same lightness and fluffiness the next day. If you want to maintain its consistency, you can re-whisk it before serving.
3. Fresh Fruit
Fresh fruit like raspberries should be stored in the refrigerator and consumed within 24 hours to maintain their freshness. If you have leftover fruit, store it separately in an airtight container to avoid any moisture affecting the meringue or cream. You can also opt for frozen berries if you don’t want the fruit to go to waste.
4. Assembling Leftovers
If you have leftovers of the fully assembled pavlova, it’s best to eat it as soon as possible. The meringue tends to absorb moisture from the cream and fruit, causing it to soften. If you do store the fully assembled pavlova, keep it in the refrigerator in a sealed container to prevent it from drying out, but keep in mind that the texture may not be as crisp and light after a day or two.
5. Freezing
You can freeze the meringue base to preserve its crispiness for a longer period. Wrap it carefully in plastic wrap and then place it in a freezer-safe bag or airtight container. It should last up to 3 months in the freezer. When you’re ready to serve, simply allow it to thaw at room temperature for an hour or so. However, avoid freezing the whipped cream or fruit, as they don’t freeze well.
By following these simple storage tips, you can enjoy your pavlova leftovers while keeping its textures and flavors intact, at least for a few days.
What To Eat With Mary Berry’s Raspberry Pavlova?
While Mary Berry’s Raspberry Pavlova is a show-stopping dessert on its own, you can elevate the experience by pairing it with other dishes, drinks, or even sides that complement its delicate flavors and textures. Here are a few ideas for what to serve with this delightful treat:
1. Sparkling Wine Or Champagne
The light, airy texture of the pavlova pairs wonderfully with a crisp, refreshing glass of sparkling wine or champagne. The effervescence of the drink helps to cleanse the palate between bites and adds a celebratory touch. Prosecco or a dry champagne would be the perfect choice, balancing the sweetness of the pavlova with its dry, bubbly notes.
2. Lemon Sorbet
For a refreshing contrast, serve the pavlova alongside a scoop of lemon sorbet. The tartness of the sorbet complements the sweetness of the meringue, while the citrusy flavors brighten up the overall dessert experience. The cold, smooth texture of the sorbet also adds a nice contrast to the crispy meringue.
3. Tea Or Coffee
If you’re serving pavlova as part of a light afternoon tea or dessert spread, tea or coffee is an excellent pairing. A cup of freshly brewed Earl Grey, with its notes of citrus and bergamot, or a fragrant jasmine green tea would complement the fruitiness of the raspberries and the richness of the cream. For coffee lovers, a smooth cappuccino or espresso would provide a delicious balance to the sweetness.
4. Fresh Whipped Cream Or Mascarpone
For an indulgent addition, serve extra whipped cream or a dollop of mascarpone cheese on the side. The richness of the mascarpone adds a velvety texture and a mild sweetness that works wonderfully with the raspberry pavlova. If you want to spice it up, you can flavor the cream with vanilla bean, cinnamon, or even a splash of liqueur like amaretto.
5. Grilled Peaches Or Roasted Fruits
Grilled or roasted fruits can be a wonderful side dish to pavlova, particularly in the warmer months. Try grilled peaches or roasted figs, which offer a caramelized sweetness that pairs beautifully with the tangy raspberries. The soft, slightly smoky flavor of the grilled fruit adds a rich depth that contrasts nicely with the lightness of the pavlova.
6. A Scoop Of Ice Cream
For an extra indulgent treat, serve a scoop of vanilla bean or pistachio ice cream with your pavlova. The creaminess of the ice cream complements the crispness of the meringue and the rich, whipped cream, adding a bit of decadence to the dessert. Pistachio ice cream, in particular, works beautifully with raspberries due to its nutty flavor and creamy texture.
7. Lemon Curd
For a tangy, zesty kick, serve a small spoonful of homemade lemon curd alongside the pavlova. Its sharpness pairs perfectly with the sweetness of the meringue and whipped cream, providing a delicious contrast that keeps the flavor profile interesting. You can even swirl the lemon curd through the cream for an extra burst of citrus.
By adding these accompaniments to your pavlova, you not only enhance its flavor profile but also create a more rounded and memorable dessert experience that will impress your guests.
Conclusion
Mary Berry’s Raspberry Pavlova is a timeless dessert that combines simplicity with elegance. Its delicate meringue, fluffy whipped cream, and fresh fruit create a perfect balance of textures and flavors that make it a favorite for many. The beauty of this recipe lies in its versatility, allowing you to experiment with different fruits, spices, and even variations of the cream.
When it comes to storing leftovers, it’s important to separate the meringue, whipped cream, and fruit to maintain the integrity of each component. While pavlova is at its best when fresh, with a little care, you can extend the life of your dessert for a few days. Pairing it with sparkling wine, tea, or some fresh sorbet can take the dessert to the next level, creating a memorable dining experience.
In the end, pavlova isn’t just a dessert; it’s a celebration of lightness, sweetness, and the joy of seasonal fruits. Whether you’re making it for a special occasion or just because you’re in the mood for something indulgent, this dessert is sure to impress every time.
FAQs
What Ingredients Do I Need For Mary Berry’s Raspberry Pavlova?
To make Mary Berry’s raspberry pavlova, you will need the following ingredients: 4 large egg whites, 225g caster sugar, 1 tsp cornflour, 1 tsp white wine vinegar, 1/2 tsp vanilla extract, 300ml double cream, 200g raspberries, and icing sugar for dusting. These ingredients combine to create a meringue base topped with whipped cream and fresh raspberries, making it a delicious and visually stunning dessert.
How Do I Ensure The Pavlova’s Meringue Has The Perfect Texture?
The key to achieving the perfect pavlova meringue is to beat the egg whites until stiff peaks form and to gradually add the sugar to ensure the meringue is smooth and glossy. It’s essential to bake the meringue at a low temperature (around 120°C) for a longer period (approximately 1.5 hours) so that it dries out slowly, resulting in a crisp outer shell with a soft, marshmallow-like center. Allow the pavlova to cool completely in the oven with the door slightly ajar to prevent cracking.
Can I Make Mary Berry’s Raspberry Pavlova In Advance?
Yes, you can make the meringue base of the pavlova up to a day in advance. Once baked and cooled, store it in an airtight container to keep it crisp. However, it’s best to assemble the pavlova with the whipped cream and fresh raspberries just before serving, as the meringue may start to soften if it sits for too long after being topped. To ensure the freshest taste and texture, prepare the cream and raspberries just before serving.
