Pairing Mary Berry’s Strawberry Pavlova can elevate your dessert from amazing to unforgettable. Prosecco The bubbling effervescence complements the tart sweetness of the strawberries. Add a Vanilla Ice Cream for an extra creamy layer to the dessert. Mint Leaves A sprig of fresh mint introduces an aromatic freshness. Dark Chocolate Shavings For a luxury touch that contrasts beautifully with the light meringue.
I remember the first time I encountered a pavlova; it was at a summer garden party. Nestled among an array of pastries, it stood out like a jewel. The crisp, delicate meringue base, topped with a cloud of whipped cream and glistening strawberries, was a showstopper.
I learned that this magical creation was Mary Berry’s Strawberry Pavlova, and from that moment on, I was hooked.
Let me share with you how to create this dessert that’s as much a feast for the eyes as it is for the palate.
What is Mary Berry’s Strawberry Pavlova?
Mary Berry’s Strawberry Pavlova is a classic dessert made famous by the British baking queen herself. It features a meringue base that’s crisp on the outside and marshmallowy on the inside, topped with a generous heap of whipped cream and fresh strawberries. The balance of textures and flavors makes this dessert particularly scrumptious.
Why This Recipe Works
This recipe combines simplicity with sophistication. Each component—meringue, cream, and strawberries—contributes to the overall harmony. The meringue’s crunchy exterior hides a chewy center, while the cream adds richness, and the strawberries provide a tart contrast. This dish is the epitome of balance.
What You’ll Need to Make This Dish
For the Meringue Base:
- 4 large egg whites
- 225 grams superfine sugar
- 2 teaspoons white balsamic vinegar
- 2 teaspoons cornstarch
For the Topping:
- 300 milliliters heavy cream
- A handful of fresh summer berries
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
How to Make Mary Berry’s Strawberry Pavlova?
Creating this dish might seem daunting, but it’s not as complicated as it appears. I’ll guide you through every step, ensuring a flawless result.
Step by Step Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 150°C (302°F). Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper as a guide for your meringue.
Step 2: Beat the Egg Whites
Whisk the egg whites in a clean, dry bowl until soft peaks form. This is crucial; any trace of fat or yolk will ruin the meringue.
Step 3: Add Sugar Gradually
Continue to beat the egg whites while adding sugar gradually. Add a tablespoon at a time, ensuring the sugar dissolves completely. The mixture should become glossy and form stiff peaks.
Step 4: Add Cornstarch and Vinegar
Gently fold in the cornstarch and white balsamic vinegar. The cornstarch helps stabilize the meringue, while the vinegar adds a slight tanginess that balances the sweetness.
Step 5: Shape the Meringue
Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Create a slight well in the center to hold the topping.
Step 6: Bake
Reduce the oven temperature to 120°C (248°F) and bake for 1 hour 15 minutes. Turn off the oven and let the meringue cool inside. This slow cooling process ensures a crack-free meringue.
Step 7: Prepare the Topping
While the meringue cools, whip the heavy cream until soft peaks form. Fold in the lemon zest and vanilla extract.
Step 8: Assemble
Once the meringue is cool, spoon the whipped cream into the center. Top with fresh strawberries and other summer berries of your choice.
Tips
- Room Temperature Eggs: Ensure your egg whites are at room temperature for maximum volume.
- Gradual Sugar Addition: Add the sugar slowly to avoid deflating the meringue.
- Cool in Oven: Letting the meringue cool in the oven prevents cracking.
- Fresh Berries: Use the freshest berries you can find for the topping.
- Stiff Peaks: Make sure the whipped cream forms stiff peaks for stability.
How to Store Leftovers
Store any leftover pavlova in the refrigerator. Keep it in an airtight container to maintain its texture. The meringue can become soggy over time, so it’s best consumed within a day or two.
Nutrition Information
How Would I Recommend Serving Mary Berry’s Strawberry Pavlova?
- Alone: This dessert is a showstopper and can stand on its own.
- With Fresh Mint Leaves: The freshness of mint leaves complements the sweetness of the pavlova.
- With a Scoop of Ice Cream: Vanilla ice cream adds an extra layer of creaminess.
- With a Drizzle of Chocolate Sauce: The richness of dark chocolate sauce adds a luxurious touch.
What Alternatives Can You Use for the Ingredients If Not Available?
- Superfine Sugar: If you can’t find superfine sugar, pulse regular granulated sugar in a food processor until fine.
- White Balsamic Vinegar: Rice vinegar or lemon juice can be a substitute.
- Heavy Cream: Use whipping cream if heavy cream isn’t available.
- Lemon Zest: Lime or orange zest can be used as alternatives.
Mary Berry Strawberry Pavlova Recipe
Equipment
- Oven
- Baking sheet
- Parchment paper
- Whisk
Ingredients
For the Meringue Base:
- 4 large egg whites
- 225 grams superfine sugar
- 2 teaspoons white balsamic vinegar
- 2 teaspoons cornstarch
For the Topping:
- 300 milliliters heavy cream
- A handful of fresh summer berries
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
- Start by preheating your oven to 150°C (302°F). Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper as a guide for your meringue.
Step 2: Beat the Egg Whites
- Whisk the egg whites in a clean, dry bowl until soft peaks form. This is crucial; any trace of fat or yolk will ruin the meringue.
Step 3: Add Sugar Gradually
- Continue to beat the egg whites while adding sugar gradually. Add a tablespoon at a time, ensuring the sugar dissolves completely. The mixture should become glossy and form stiff peaks.
Step 4: Add Cornstarch and Vinegar
- Gently fold in the cornstarch and white balsamic vinegar. The cornstarch helps stabilize the meringue, while the vinegar adds a slight tanginess that balances the sweetness.
Step 5: Shape the Meringue
- Spoon the meringue mixture onto the parchment paper, spreading it within the drawn circle. Create a slight well in the center to hold the topping.
Step 6: Bake
- Reduce the oven temperature to 120°C (248°F) and bake for 1 hour 15 minutes. Turn off the oven and let the meringue cool inside. This slow cooling process ensures a crack-free meringue.
Step 7: Prepare the Topping
- While the meringue cools, whip the heavy cream until soft peaks form. Fold in the lemon zest and vanilla extract.
Step 8: Assemble
- Once the meringue is cool, spoon the whipped cream into the center. Top with fresh strawberries and other summer berries of your choice.
Notes
- Room Temperature Eggs: Ensure your egg whites are at room temperature for maximum volume.
- Gradual Sugar Addition: Add the sugar slowly to avoid deflating the meringue.
- Cool in Oven: Letting the meringue cool in the oven prevents cracking.
- Fresh Berries: Use the freshest berries you can find for the topping.
- Stiff Peaks: Make sure the whipped cream forms stiff peaks for stability.
Nutrition
Frequently Asked Questions (FAQs)
1. Can I make the meringue ahead of time?
Yes, you can make the meringue base a day in advance. Store it in an airtight container at room temperature.
2. What should I do if my meringue cracks?
Don’t worry! Minor cracks are normal. Just cover them with whipped cream and berries.
3. Can I freeze pavlova?
It’s best not to freeze assembled pavlova. However, you can freeze the meringue base wrapped in plastic to avoid moisture contact.
4. How do I know when the meringue is done baking?
The meringue should be dry on the outside and just slightly soft in the center. It will continue to harden as it cools.
5. What if my meringue weeps?
Weeping usually happens if the sugar isn’t fully dissolved or the oven temperature fluctuates. Ensure gradual sugar addition and a steady baking temperature.
6. Can I use other fruits?
Absolutely! Kiwi, blueberries, or passion fruit make great alternatives.
Conclusion
There you have it, folks! Mary Berry’s Strawberry Pavlova is a dessert that combines elegance with simplicity. Whether it’s for a special occasion or a simple family dinner, this pavlova will not disappoint. Its balance of textures and flavors will leave everyone asking for seconds. Happy baking!
