Mary Berry’s Strawberry Pavlova is an irresistible, delicate dessert that perfectly marries sweetness and tang, lightness and richness. Named after the famous Russian ballerina Anna Pavlova, this dish consists of a crisp, golden meringue shell with a soft, marshmallow-like center, crowned with a lavish layer of whipped cream and an abundance of fresh, juicy strawberries.
Berry, one of the UK’s most beloved culinary icons, adds her touch of precision and care to this iconic dessert, ensuring every element balances harmoniously. The meringue, which is the heart of any Pavlova, is not overly sweet, allowing the freshness of the strawberries to shine. The whipped cream provides a rich contrast, but it’s light enough not to overwhelm the other flavors. Together, these ingredients form a dessert that’s both stunning to look at and an absolute joy to eat.
This Pavlova is a showstopper, making it the perfect treat for celebratory occasions, be it birthdays, family gatherings, or a special holiday. The balance of textures-from the crunch of the meringue to the creaminess of the topping-is a signature feature that makes it a memorable dish. In Mary Berry’s recipe, the strawberries are used in their freshest form, often enhanced with a touch of sugar to bring out their natural sweetness, further elevating the dish’s flavor.
Mary Berry’s Strawberry Pavlova Recipe
Ingredients Needed
To make Mary Berry’s Strawberry Pavlova, you’ll need a relatively simple selection of ingredients, most of which are pantry staples, with just a few fresh additions. Here’s a breakdown:
- Egg Whites (6 large): The base of the meringue, these should be at room temperature to help them whip up properly and hold air for a light texture.
- Caster Sugar (300g): This finely ground sugar dissolves easily, ensuring a smooth meringue without any graininess.
- Cornflour (1 teaspoon): Cornflour (or cornstarch) helps to create a soft and slightly chewy interior in the meringue, while allowing the exterior to crisp up perfectly.
- White Wine Vinegar (1 teaspoon): This adds a subtle tang and helps stabilize the meringue by enhancing its structure.
- Vanilla Extract (1 teaspoon): For a touch of flavor depth, vanilla extract adds a warm, aromatic undertone to the meringue.
For the topping:
- Double Cream (600ml): This thick, rich cream is essential for the whipped topping. It whips up beautifully, creating a smooth, velvety texture that complements the meringue.
- Fresh Strawberries (around 250g): Fresh, ripe strawberries are the star of the dish. Their bright, juicy sweetness contrasts beautifully with the delicate sweetness of the meringue.
- Icing Sugar (optional, 1-2 teaspoons): For dusting over the finished pavlova, this adds a light dusting of sweetness and enhances the visual appeal.
Equipment Needed
This recipe doesn’t require too many specialized tools, but a few basic kitchen essentials will ensure a smooth cooking process and a perfect result:
- Electric Hand Whisk or Stand Mixer: To whip the egg whites into a fluffy, stable meringue, an electric whisk or stand mixer is essential. This is where most of the work happens, and you’ll need the whisk to work at high speed to incorporate air into the egg whites.
- Mixing Bowl: A large, clean mixing bowl for beating the egg whites. Ideally, use a glass or metal bowl, as plastic bowls can sometimes retain grease that will interfere with the meringue’s formation.
- Baking Tray: A flat tray to bake the pavlova on. You’ll line it with parchment paper so the meringue doesn’t stick.
- Piping Bag (optional): While not absolutely necessary, a piping bag helps create a neat and decorative meringue shape, with soft peaks that rise elegantly.
- Spatula: For gently folding in the sugar and for spreading the whipped cream on top of the meringue.
- Sharp Knife or Paring Knife: To hull and slice the strawberries neatly.
Instructions To Make Mary Berry’s Strawberry Pavlova
- Preheat the Oven: Start by preheating your oven to 120°C (250°F). Line a baking tray with parchment paper and draw a circle on the paper to guide the shape of your meringue. A circle with a diameter of about 23cm (9 inches) is ideal.
- Whip the Egg Whites: Place the egg whites in your mixing bowl and whisk until they form soft peaks. This can take a few minutes if you’re using an electric whisk. Once soft peaks form, gradually add the caster sugar, a spoonful at a time, while continuing to whisk. This will stabilize the egg whites and make them glossy. Continue whisking until the mixture forms stiff peaks.
- Fold in the Cornflour, Vinegar, and Vanilla: Once the egg whites are perfectly whipped, sift the cornflour into the mixture and fold it in gently using a spatula. Then, add the vinegar and vanilla extract, folding them in carefully. The result should be a smooth, glossy meringue mixture.
- Shape the Meringue: Spoon the meringue mixture onto your prepared baking tray, using the circle as a guide. You can either create a smooth, even top or a slightly raised edge for a more rustic appearance. If you prefer, use a piping bag to create a decorative edge.
- Bake the Meringue: Bake the meringue in the preheated oven for about 1 hour 15 minutes. The meringue should look pale, crisp on the outside, and have a slight golden tinge. Don’t open the oven door during the baking process, as this can cause the meringue to collapse. Once baked, turn off the oven and leave the meringue to cool completely inside. This helps to prevent cracks.
- Whip the Cream: While the meringue is cooling, whip the double cream until it forms soft peaks. Be careful not to overwhip it-it’s best to stop when it reaches a smooth, creamy consistency.
- Prepare the Strawberries: Hull and slice the strawberries. If they’re particularly tart, you can sprinkle them with a small amount of sugar and leave them to macerate for about 10 minutes. This enhances their sweetness and juiciness.
- Assemble the Pavlova: Once the meringue has cooled, carefully lift it off the baking paper and place it on a serving plate. Spread the whipped cream over the top of the meringue, leaving a small border around the edges. Arrange the sliced strawberries on top, ensuring an even, beautiful distribution.
- Finishing Touches: Dust the pavlova with a little icing sugar for a polished finish. Serve immediately to enjoy the contrast of the crunchy meringue, soft whipped cream, and juicy strawberries.
Tips And Tricks
- Room Temperature Egg Whites: It’s essential that the egg whites are at room temperature, as this will help them achieve maximum volume when whipped.
- Do Not Rush the Sugar: Gradually adding sugar helps the meringue reach the right texture. Don’t add it too quickly or it won’t dissolve properly, leading to a grainy texture.
- Don’t Open the Oven Door: While the meringue is baking, resist the urge to open the oven door. Sudden temperature changes can cause the meringue to collapse.
- Cooling the Meringue: Allow the meringue to cool completely in the oven after baking. This ensures it sets perfectly and avoids cracks from rapid cooling.
- Fresh Strawberries: The fresher the strawberries, the better. Look for ripe, in-season berries for the sweetest flavor. If you’re making this dessert in the off-season, consider adding a few extra fruits like raspberries or blueberries for a vibrant look.
- Assemble Just Before Serving: Assembling the pavlova right before serving ensures the meringue retains its crispy texture and doesn’t get soggy from the cream or berries.
Mary Berry’s Strawberry Pavlova is more than just a dessert; it’s a celebration of textures, colors, and flavors that come together in a visually stunning and delicious way. The light, crispy meringue, the rich and creamy whipped topping, and the fresh strawberries combine to create a dessert that feels indulgent yet refreshingly light. With Mary’s simple and precise recipe, anyone can master this elegant dessert, impressing guests and loved ones alike. Whether you’re preparing it for a special occasion or a simple treat, this pavlova will always be a crowd-pleaser, leaving everyone asking for seconds.
Easy Recipe Variations For Mary Berry’s Strawberry Pavlova
Mary Berry’s Strawberry Pavlova is a classic British dessert that never fails to impress with its light, airy meringue base, creamy center, and fresh, juicy strawberries. However, the beauty of this recipe lies in its versatility. There are numerous ways to personalize or tweak it to suit different tastes, dietary needs, or seasonal ingredients. Let’s dive into some easy variations that can elevate or slightly modify the classic without compromising its charm.
1. Berry Blend Pavlova
Instead of just using strawberries, you can create a medley of berries to give the pavlova a burst of color and flavor. Think raspberries, blueberries, blackberries, and even a handful of gooseberries or red currants. The balance between the sweet meringue and the tangy, slightly tart berries will take your pavlova to new heights. It also offers a beautiful contrast in textures.
2. Tropical Twist
If you’re looking for something more exotic, swap out the strawberries for tropical fruits like mango, kiwi, and pineapple. Mangoes bring a smooth, velvety texture while kiwi provides a slight tartness. This variation is especially refreshing for a summer gathering or a tropical-themed party. You could even add a drizzle of passion fruit pulp for an extra burst of flavor.
3. Chocolate Pavlova
For those with a sweet tooth, why not incorporate chocolate into your pavlova? You can fold cocoa powder into the meringue mix to add a rich chocolate flavor, or melt some dark chocolate and swirl it through the whipped cream. You could also garnish the pavlova with chocolate shavings or even a light dusting of cocoa powder. The dark chocolate contrasts wonderfully with the sweet, crunchy meringue and fresh cream.
4. Lemon And Poppy Seed Pavlova
A refreshing and zesty variation, this version incorporates lemon zest into the meringue to add a bright, citrusy note that complements the sweet strawberries. Poppy seeds can be added to the cream topping for a subtle crunch. The lemony meringue combined with the cream and strawberries gives the dessert a balance of tang and sweetness that’s perfect for a springtime treat.
5. Gluten-Free Pavlova
While pavlova is naturally gluten-free, you can make sure your recipe is entirely gluten-free by checking the ingredients used in the whipped cream or any additional toppings. For those who prefer gluten-free desserts, it’s reassuring to know that this meringue-based dessert is already compliant with gluten-free diets, as long as no gluten-containing ingredients are added in the cream or decorations.
6. Vegan Pavlova
Yes, it’s possible to create a vegan version of this classic dessert. Instead of using eggs for the meringue, you can use aquafaba (the liquid from canned chickpeas) as a substitute. The aquafaba whips up into a meringue-like consistency, and when baked, it creates a crispy, airy texture. For the topping, simply substitute dairy cream with coconut cream or a non-dairy whipped cream alternative. It’s a delightful option for those avoiding eggs and dairy, but still craving a pavlova.
Storing Leftovers
One of the challenges with pavlova is that it’s best served fresh, as the meringue can become soggy if stored for too long. However, if you happen to have leftovers, there are ways to preserve the dessert for a day or two. Here’s how to store the different components of Mary Berry’s Strawberry Pavlova:
1. Meringue Base
To keep the meringue crisp and fresh, store the meringue shell separately from the cream and fruit. Place it in an airtight container at room temperature. Meringue is best eaten within 24-48 hours of making it, as it can lose its crunch over time, but it should remain relatively intact for a short period. Avoid refrigerating the meringue, as the moisture will cause it to soften and lose its crispness.
2. Cream Topping
Whipped cream, whether dairy or plant-based, should be stored in the fridge. If you need to store whipped cream separately, place it in an airtight container, and it can last for about 1-2 days in the fridge. However, whipped cream tends to lose its volume over time, so it may not look as fluffy when served again. If you’ve used non-dairy cream or coconut cream, they generally hold up a little better.
3. Strawberries And Other Fruits
If you’ve topped the pavlova with fresh strawberries, any leftover fruit should be stored separately in the fridge. It’s best to consume the fruit within 1-2 days to ensure freshness. If you’ve used other fruits like berries, kiwi, or mango, they too should be kept in airtight containers in the fridge.
4. Assembled Pavlova
If you have an assembled pavlova with meringue, cream, and fruit, it’s best to eat it right away, as the meringue will soften and lose its crisp texture as it sits. If you absolutely need to store it, place it in the fridge, but expect some loss of texture. It should be consumed within a few hours for the best experience.
To salvage leftovers, you can gently toast the meringue pieces in the oven for a few minutes to restore some of the crunch. Just be careful not to overdo it, as this could burn the meringue.
What To Eat With Mary Berry’s Strawberry Pavlova?
Mary Berry’s Strawberry Pavlova is a dessert that pairs beautifully with a variety of dishes, making it versatile enough for different occasions. Here are some ideas for what to serve alongside or with the pavlova to create a well-rounded meal or snack:
1. Light, Savory Starters
Since pavlova is quite sweet and rich, it pairs best with light, refreshing starters that are not too heavy. Consider serving a vibrant green salad with lemon vinaigrette, or a refreshing cucumber and mint salad. A bowl of fresh gazpacho (cold Spanish tomato soup) also provides a savory contrast to the sweetness of the pavlova.
2. Afternoon Tea
Mary Berry’s pavlova is a perfect companion for a traditional afternoon tea. Serve it with delicate finger sandwiches (think smoked salmon, cucumber, or egg and cress), fresh scones with clotted cream and jam, and perhaps a few other light cakes or pastries. The pavlova adds a show-stopping element to the spread, while the other treats balance out the flavors.
3. Ice Cream Or Sorbet
For an extra indulgent treat, pair the pavlova with a scoop of vanilla ice cream or a citrus sorbet. The creaminess of the ice cream or the zesty tang of the sorbet complements the light, airy texture of the pavlova, while adding another dimension of flavor. Citrus flavors like lemon or orange are especially refreshing alongside the strawberries.
4. Wine Pairings
A glass of sparkling wine, such as Prosecco or Champagne, makes an elegant pairing with the pavlova. The effervescence of the bubbles cuts through the richness of the cream, creating a lovely balance. If you prefer a still wine, a light, crisp white like Sauvignon Blanc or a slightly sweet Riesling can also work well with the fresh fruit and meringue.
5. Fruit Compote Or Coulis
To further enhance the fruitiness of the pavlova, consider serving a berry compote or coulis on the side. A raspberry or blackberry coulis can add a tangy and slightly tart note that balances the sweetness of the pavlova, while also providing a pop of color and extra flavor.
Conclusion
Mary Berry’s Strawberry Pavlova is an elegant, versatile dessert that can be easily adapted to suit a variety of tastes and occasions. Whether you prefer the classic combination of strawberries and cream or want to experiment with tropical fruits, chocolate, or even a vegan version, there are countless ways to make this dessert your own.
While pavlova is best enjoyed fresh, with a little care, you can store leftovers and enjoy them for a day or two. It pairs wonderfully with light starters, afternoon tea spreads, and even a glass of sparkling wine. Whether it’s for a family dinner, a special celebration, or a summer picnic, Mary Berry’s Strawberry Pavlova is sure to remain a crowd-pleasing favorite.
FAQs
What Are The Key Ingredients In Mary Berry’s Strawberry Pavlova Recipe?
Mary Berry’s strawberry pavlova recipe requires a few simple but essential ingredients: egg whites, caster sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt for the meringue base. For the topping, you’ll need double cream, strawberries (or mixed berries), and a bit of icing sugar for extra sweetness. These ingredients combine to create a light and crisp meringue with a soft, marshmallow-like center, topped with luscious cream and fresh strawberries.
How Do I Prevent The Pavlova From Cracking When Baking?
To avoid cracks in your pavlova, it’s important to follow a few steps during the preparation and baking process. First, make sure the meringue mixture is beaten until stiff peaks form, as this creates a strong structure. When baking, use a low oven temperature (around 120°C or 250°F) and leave the pavlova in the oven to cool slowly after baking-this will help it set without sudden temperature changes that could cause cracking. Additionally, make sure your baking tray is lined with parchment paper to prevent sticking.
Can I Make Mary Berry’s Strawberry Pavlova Ahead Of Time?
Yes, you can make the pavlova ahead of time. The meringue base can be baked a day in advance and stored in an airtight container at room temperature. Just make sure it’s completely cooled before storing to avoid moisture. The whipped cream and strawberries should be prepared closer to serving time to maintain freshness. Simply top the meringue with cream and strawberries just before serving to keep the pavlova crisp and delicious.
