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Mary Berry Strawberry Pavlova Recipe

Mary Berry Strawberry Pavlova Recipe

Anna Warden
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.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine British
Servings 8 Servings
Calories 345 kcal

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

Calories: 345kcal
Keyword Mary Berry Strawberry Pavlova Recipe
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