Mary Berry Pavlova With Rosy Red Fruits and Cassis

You know that smug moment when you bring a dessert to the table and everyone actually gasps? That’s this pavlova. But let me tell you—it didn’t start that way.

The first time I made Mary Berry’s Pavlova with Rosy Red Fruits and Cassis, I over-beat the egg whites (classic), forgot to reduce the oven temperature (oops), and ended up with a meringue so brown and chewy it could’ve passed for a toffee crisp. But I was determined. I wanted that crisp outer shell, marshmallowy middle, and a mess of glistening, jewel-toned fruit sliding down the sides like a crown.

So I tested. I tweaked. I swapped in currants from my neighbour’s bush (with permission!), and I even tried freezing the leftovers to see if it held. Let me show you what actually worked—and the bits that nearly flopped.

Why This One Works So Well

It’s all about structure and contrast. Most pavlova recipes don’t balance the sugar-acid ratio properly, which is where the cassis and tart red fruits shine here. They cut the sweetness beautifully. Plus:

• A touch of cornflour + vinegar gives you that chewy centre with a crackling crust.
• Slow cooling in the oven is the unsung hero—skip this and you’re left with a weeping nest.
• Warming the blackberries and currants makes them burst into this syrupy base that soaks just enough into the cream without sogging the meringue.

I didn’t expect the crème de cassis to matter much, but it completely transforms the fruit—it’s like the difference between a regular pavlova and one that flirts a little.

INGREDIENTS + WHY THEY MATTER

• Egg Whites (3) – Room temp gives better volume. Cold whites won’t whip right.
• Caster Sugar (175g) – Fine enough to dissolve into the meringue. I once tried granulated—regret.
• White Wine Vinegar (1 tsp) – Stabilises the egg whites and keeps the meringue soft-centred.
• Cornflour (1 tsp) – Helps prevent weeping and adds that marshmallowy texture.
• Double Cream (300ml) – Whipped just until soft peaks. Overwhipping makes it claggy.
• Redcurrants + Blackcurrants (225g each) – Tart and juicy, they keep the whole thing from being too sweet.
• Blackberries (225g) – Add rich depth and colour.
• Caster Sugar (175g) – For macerating the fruit—don’t skip or the fruit mix ends up too sour.
• Blueberries (175g) – Mellow and sweet. Stir in once the others have softened.
• Raspberries (450g) – Delicate, so add at the end. Otherwise, they break apart.
• Crème de Cassis (2–3 tbsp) – A boozy blackcurrant liqueur that gives the fruit salad an edge. Don’t skip unless you’re skipping alcohol entirely.

Want to Change It Up? Here’s How

• No Cassis? Try Chambord or a splash of red wine syrup. Not quite the same, but still lovely.
• DF Option: Use a coconut whipped cream (I tried the thick kind from the can—worked!).
• No Currants? Mix in sour cherries or pomegranate arils. The tang is key.
• No sugar in fruit mix? I tested with honey—too gloopy. Stick with caster sugar.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meringue turned beige	Oven too hot	Lower temp immediately after putting it in
Weepy base	Skipped the cornflour or didn’t cool slowly	Use cornflour + cool fully in oven
Fruit bled into cream	Didn’t drain fruit salad	Drain well before spooning on top
Flat cream	Overwhipped it	Stop at soft peaks, then chill

HOW TO MAKE MARY BERRY’S PAVLOVA WITH ROSY RED FRUITS AND CASSIS

1. Preheat your oven to 160°C (140°C fan) and draw a 20cm circle on baking paper. Flip the paper over and place on a tray.
2. Whisk egg whites until stiff peaks form. Start adding the sugar slowly—1 tsp at a time—while whisking. It should turn glossy and hold peaks that don’t slump.
3. Stir vinegar and cornflour together, then gently fold into the meringue.
4. Spoon the mix onto your circle, making a nest shape with a dip in the middle. Pop it in the oven, then immediately drop the temp to 150°C (130°C fan). Bake 1 hour.
5. Cool slowly. Leave it in the oven, switched off, with the door closed until cold. This is non-negotiable if you want a crack-free crust.
6. For the fruit salad, warm currants and blackberries with sugar for 10–15 mins until syrupy. Stir in blueberries. Cool fully.
7. Add raspberries and cassis once cool. Stir gently. Drain before topping pavlova.
8. Assemble: Fill the meringue nest with whipped cream, then spoon over the drained fruit mix. Serve remaining fruit salad on the side.

TIPS FROM MY KITCHEN

• I use my old metal baking tray—it heats more evenly than the non-stick ones.
• If the meringue sticks, dampen the back of the baking paper slightly—it peels off like a charm.
• Don’t skip the draining step with the fruit—it saves your pavlova from soggy tragedy.
• I chill the cream bowl before whipping—makes a difference in hot kitchens.

STORAGE + SERVING

• Best eaten the day it’s assembled, but the meringue base will keep unfilled in an airtight tin for 2 days.
• Store leftovers in the fridge—up to 2 days max.
• To freeze: You can freeze the meringue shell on its own (wrap well!), but assembled pavlova goes soggy.
• Serve with extra cassis on the side if you’re feeling fancy—or pour it into prosecco.

FAQs – Real Query Answers

Q: Can I make pavlova the day before?
A: Yes! Just make the meringue base a day ahead and store in a tin. Fill with cream and fruit right before serving.

Q: What’s a good substitute for cassis?
A: A bit of port or Chambord will do, or just skip it for a booze-free version—it’s still lovely.

Q: Can I use frozen berries?
A: You can, but they break down more. I tried once with frozen raspberries—they turned mushy fast. Better to use fresh where possible.

Q: My meringue cracked—is it ruined?
A: Not at all. Cracks are part of the charm. Spoon the cream in and let the fruit distract from any imperfections.

Try More Recipes:

• Mary Berry Viennese Finger Biscuits
• Mary Berry Strawberry Tarts
• Mary Berry Coconut Ice
• Mary Berry Fast Gooseberry Fool