Mary Berry Raspberry Pavlova

The first time I tried making a pavlova, it cracked like the San Andreas Fault. No kidding—I opened the oven too soon, it deflated, and I ended up spooning the whole thing into a trifle dish with a sheepish grin. Still tasted lush, mind you.

So when I pulled out Mary Berry’s Raspberry Pavlova recipe again (this one’s from Fast Cakes), I promised myself I’d do it justice. Spoiler: second time’s the charm. It’s crisp on the outside, soft like marshmallow inside, and the sharpness of the raspberries cuts through the cream like a dream.

If you’ve ever had issues with weeping meringue or sunken middles, let me show you exactly what fixed mine.

What Makes This Recipe Special

Most pavlovas tip too far in one direction—either crisp as chalk or so squidgy they collapse. Mary’s trick with cornstarch and vinegar balances it out. I didn’t think the tiny amount would do much, but wow—it turned that middle gooey, not rubbery.

Also, letting it cool in the oven was a game-changer. The first time, I pulled it out too early and the meringue shrank like cheap leggings in a tumble dryer. Second time, I let it sit in the turned-off oven with the door ajar—came out like a proper showstopper.

INGREDIENTS + WHY THEY MATTER

• Egg whites (3 large) – Room temp is key. Cold whites don’t whip up as voluminously.
• Superfine sugar (¾ cup / 175g) – Dissolves fast for a smooth, glossy meringue. Regular sugar left mine gritty once—never again.
• White vinegar (1 tsp) – Helps the structure stay marshmallowy. Don’t skip it.
• Cornstarch (1 tsp) – Works with the vinegar to keep the inside soft. Without it? You get styrofoam.
• Fresh raspberries (1 cup / 225g) – Their tang balances the sweetness. I once used frozen—turned the cream pink and watery.
• Heavy cream (1¼ cups / 300ml), whipped – Adds richness. I like mine barely sweetened, so it doesn’t compete with the fruit.
• Confectioners’ sugar – Just a dusting makes it look finished, like a bakery cake.

Making It Yours (Without Ruining It)

Want to switch it up? Here’s what I’ve tested:

• Gluten-free – Already is! No changes needed.
• Dairy-free – Whipped coconut cream works if it’s chilled solid and sweetened. Won’t hold as long, so serve it quick.
• Berry swap – Strawberries and blueberries both worked beautifully, but avoid anything too watery (like thawed cherries).
• No superfine sugar? – Pulse granulated sugar in a food processor a few times. Just don’t let it turn to dust.

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

What Went Wrong	Why It Happens	How to Fix It
Meringue cracked badly	Oven door opened too early	Leave it shut the whole time + cool inside
Gritty texture	Sugar didn’t fully dissolve	Add sugar slowly, beat at high speed
Soggy base	Used frozen raspberries	Always go fresh, or add frozen just before
Cream melted on top	Pavlova was still warm	Let it cool completely before topping

HOW TO MAKE MARY BERRY’S RASPBERRY PAVLOVA

1. Preheat the oven to 325°F (275°F fan). Line a tray with baking paper. Draw an 8-inch circle as a guide.
2. Whisk egg whites in a large bowl until soft peaks form. (They should hold their shape but still flop at the tips.)
3. Add sugar slowly, beating all the while until stiff and glossy. Rub a bit between your fingers—shouldn’t feel grainy.
4. Stir together vinegar and cornstarch, then whisk into the meringue.
5. Spoon onto the tray, shaping a nest with higher sides. Doesn’t need to be perfect.
6. Bake: Pop it in and immediately drop the temp to 300°F (225°F fan). Bake 1 hour until set but pale.
7. Cool in oven: Turn off heat, leave the door ajar, and let it cool inside for at least an hour.
8. Whip the cream and fold in most of the raspberries gently.
9. Pile cream mix into the center of the pavlova. Top with remaining berries.
10. Dust with sugar right before serving.

TIPS FROM MY KITCHEN

• I run a teaspoon of vinegar over the bowl and whisk first—cuts any grease that might stop the whites peaking.
• Don’t overwhip the cream—it should be soft, not stiff.
• My fan oven runs hot, so I bake it 5° lower and check it at 55 minutes.
• If you’re nervous, bake it the night before and fill it the next day.

STORAGE + SERVING

• Eat the day it’s made – it’s best fresh.
• If needed, keep the shell in an airtight tin (unfilled) for a day or two.
• Once topped, store in the fridge and eat within 24 hours. Cream can go runny.
• Don’t freeze it. The meringue texture turns to mush.

Serve with: a few mint leaves, shaved dark chocolate, or a scoop of lemon sorbet on the side. Tea works—but a cold glass of prosecco is better.

FAQs

Q: Can I make the meringue base ahead?
A: Yes! Bake it a day in advance and store in an airtight container. Just don’t top it until just before serving.

Q: Why did my pavlova collapse?
A: It probably cooled too quickly or the sugar wasn’t fully dissolved. Always cool it slowly in the oven and beat until meringue is stiff and glossy.

Q: Can I use brown sugar instead?
A: I tried it once—turned tan and tasted too caramel-like. Stick with white sugar for that classic look and taste.

Q: What’s the difference between pavlova and meringue?
A: Pavlova has a soft, marshmallowy inside thanks to vinegar + cornstarch. Meringue is usually crisp all the way through.

Q: How do I know when it’s done baking?
A: It should feel dry to the touch but not browned. A little give in the center is fine—it’ll firm up as it cools.

Try More Mary Berry Recipes:

• Mary Berry Vanilla Custard
• Mary Berry Peanut Butter Cookies
• Mary Berry Tiramisu
• Mary Berry Celebration Trifle