Mary Berry Pavlova With Rosy Red Fruits and Cassis

This easy Mary Berry Pavlova With Rosy Red Fruits and Cassis is a delicious dessert that’s light, airy, and topped with creamy whipped cream and vibrant berries. It’s a quick treat that you can customize using seasonal fruits, making it a perfect choice for any gathering or special occasion. Enjoy the delightful textures and flavours!

This Mary Berry Pavlova With Rosy Red Fruits and Cassis Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed:

For the Meringue:

• 3 egg whites
• 175g caster sugar
• 1 tsp white wine vinegar
• 1 level tsp cornflour
• 300ml double cream, whipped

For the Fruit Salad:

• 225g redcurrants, stalks removed
• 225g blackcurrants, stalks removed
• 225g blackberries
• 175g caster sugar
• 175g blueberries
• 450g raspberries
• 2–3 tbsp crème de cassis

How To Make Pavlova With Rosy Red Fruits and Cassis:

1. Preheat the Oven: Preheat the oven to 160°C (140°C fan/Gas 3). Line a baking sheet with baking paper, drawing a 20cm (8in) circle as a guide.
2. Make the Meringue: In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, a generous teaspoon at a time, whisking until the mixture is stiff, shiny, and holds peaks.
3. Combine Vinegar and Cornflour: Mix the vinegar and cornflour together until smooth, then fold gently into the meringue mixture.
4. Shape the Pavlova: Spoon the meringue onto the baking sheet, filling the circle and building up the sides to create a nest shape. Bake for about 1 hour, reducing the oven temperature to 150°C (130°C fan/Gas 2). The meringue should easily lift from the paper and be a pale creamy colour. Turn off the oven and leave the pavlova inside to cool for several hours or overnight.
5. Prepare the Fruit Salad: In a saucepan, combine the redcurrants, blackcurrants, and blackberries with the caster sugar. Warm gently over low heat for 10–15 minutes, stirring occasionally, until the sugar dissolves. Once dissolved, add the blueberries and allow to cool before refrigerating. If serving warm, gently stir in the raspberries and crème de cassis at this stage.
6. Assemble the Pavlova: Once the pavlova is cold, spoon the whipped cream into the centre. Gently stir the raspberries and crème de cassis into the chilled fruit salad, draining any excess liquid. Spoon half of the drained fruit on top of the cream-filled pavlova and serve the remaining fruit salad in a bowl on the side.

Recipe Tips

• Use Room Temperature Egg Whites: For the best volume, ensure your egg whites are at room temperature before whipping them. This helps create a lighter, fluffier meringue.
• Clean Equipment: Make sure your bowl and whisk are completely clean and grease-free. Any residue can prevent the egg whites from whipping properly.
• Add Sugar Gradually: When adding sugar to the egg whites, do it slowly, one teaspoon at a time. This helps the sugar dissolve better, resulting in a smooth and shiny meringue.
• Don’t Open the Oven Door: Avoid opening the oven door while the meringue is baking. Sudden temperature changes can cause it to crack or collapse.
• Cool the Pavlova Slowly: After baking, leave the pavlova in the oven with the door closed to cool. This gradual cooling prevents cracks and helps maintain its shape.

How To Store Leftovers

Put leftover Pavlova With Rosy Red Fruits and Cassis in an airtight container and keep it in the fridge. It’s best to eat it within 1-2 days.

Nutrition Facts

Serving Size: 1 piece (about 100g)

• Calories: 554 kcal
• Total Fat: 24 g
• Saturated Fat: 14 g
• Total Carbohydrate: 82 g
• Protein: 5 g

Try More Mary Berry Recipes:

• Mary Berry Strawberry Pavlova
• Mary Berry Raspberry Pavlova
• Mary Berry Thomas Flan
• Mary Berry Meringues
• Mary Berry Salted Caramel Brownies