Mary Berry’s Raspberry Pavlova is made with egg whites, superfine sugar, white vinegar, cornstarch, raspberries, whipped heavy cream, and confectioners’ sugar for decorating e to create a luscious dessert that takes 3 hours and 10 minutes to prepare!
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Why You’ll Love This Raspberry Pavlova Recipe:
- Impressive Presentation: It’s visually stunning, making it perfect for special occasions.
- Textural Harmony: The contrast between the crispy meringue, creamy whipped cream, and juicy raspberries is delightful.
- Balanced Flavor: The sweetness of the meringue is balanced by the tartness of the raspberries, creating a harmonious taste.
- Ease of Preparation: The Pavlova recipe is straightforward, ensuring success even for novice bakers.
What Is Mary Berry’s Raspberry Pavlova Recipe?
Mary Berry’s Raspberry Pavlova Recipe calls for whipping up a meringue base, baking it until pale and creamy, then topping it with a mixture of whipped cream and fresh raspberries.
Mary Berry Raspberry Pavlova Ingredients
- 3 large egg whites
- ¾ cup (6 oz/175g) superfine sugar
- 1 tsp white vinegar
- 1 level tsp cornstarch
- 1 cup (8 oz/225g) fresh raspberries
- 1¼ cups (10 oz/300ml) heavy cream, whipped
- confectioners’ sugar, to decorate
How To Make Mary Berry Raspberry Pavlova
- Preheat the oven to 325°F/Convection 275°F lay a sheet of silicone paper or nonstick baking paper on a baking sheet and mark an 8-inch circle on it.
- Place the egg whites in a large bowl and beat on high speed with a hand-held mixer until soft peaks form.
- Add the sugar, a generous spoonful at a time, beating on maximum speed until all the sugar has been added and the meringue is stiff and shiny.
- Blend the vinegar with the cornstarch in a little bowl until smooth and whisk it into the meringue mixture.
- Spread the meringue out to cover the circle on the baking sheet—building up the sides so that they are higher than the center.
- Place in the middle of the preheated oven and immediately turn down the heat to 300°F/Convection 225°F. Bake for about 1 hour, or until the pavlova is a pale creamy color. Turn the oven off and leave in the oven for 1 hour to become cold.
- Remove from the oven, lift off the paper, and place on a serving dish.
- Keep some of the raspberries back for decoration put the rest in a large bowl with the cream and lightly fold them together.
- Pile the cream and raspberry mixture into the center of the pavlova and leave to stand for 1 hour in a cool place or fridge before serving.
- Just before serving, decorate with the reserved raspberries and dredge with a little confectioners’ sugar.
Recipe Tips
- Ensure the egg whites are at room temperature for maximum volume when whipping.
- Gradually adding the sugar while beating ensures a stable meringue.
- Folding the vinegar and cornstarch mixture gently into the meringue helps stabilize it and creates a marshmallow-like interior.
- Letting the pavlova cool completely in the oven helps prevent cracking.
What To Serve With Raspberry Pavlova?
Serve Raspberry Pavlova with a plate of fruit salad, a drizzle of raspberry or passion fruit sauce, a glass of strawberry lemonade, or a scoop of Rum and Raisin Ice Cream.
How To Store Leftovers Raspberry Pavlova?
- In The Fridge: Store leftover raspberry pavlova in an airtight container in the refrigerator for up to 2 days.
- In The Freezer: Freeze leftover raspberry pavlova slices on a tray until solid, then transfer to a freezer bag or container for up to 1 month.
How To Reheat Leftovers Raspberry Pavlova?
- In The Oven: Arrange leftover raspberry pavlova slices on a baking sheet and heat in a preheated oven at 275°F for about 10 to 15 minutes, or until warmed through.
- In The Microwave: Hea leftover raspberry pavlova slices in a microwave-safe plate for 10 seconds or until warm.
FAQs
Does raspberry pavlova need vinegar?
Yes, vinegar is necessary in raspberry pavlova as it stabilizes the egg whites, aiding in air retention for the meringue.
Why is my raspberry pavlova soft and sticky?
Your raspberry pavlova may be soft and sticky due to excess moisture, which can cause the meringue to become soggy.
How do I keep my raspberry pavlova white?
To maintain the white color of your raspberry pavlova, use cornflour and vinegar to stabilize the egg whites and prevent weeping.
Why is my raspberry pavlova flat in the oven?
Your raspberry pavlova may flatten in the oven if the egg whites are over-whisked, causing them to lose structure.
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Mary Berry Raspberry Pavlova Nutrition Facts
Amount Per Serving
- Calories 191
- Calories from Fat 70.2
- Total Fat 7.8g
- Sodium 0mg
- Carbohydrates 26.6g
- Net carbs 25.9g
- Fiber 0.7g
- Protein 1.3g
Mary Berry Raspberry Pavlova
Description
Mary Berry’s Raspberry Pavlova is made with egg whites, superfine sugar, white vinegar, cornstarch, raspberries, whipped heavy cream, and confectioners’ sugar for decorating e to create a luscious dessert that takes 3 hours and 10 minutes to prepare!
Ingredients
Instructions
- Preheat the oven to 325°F/Convection 275°F lay a sheet of silicone paper or nonstick baking paper on a baking sheet and mark an 8-inch circle on it.
- Place the egg whites in a large bowl and beat on high speed with a hand-held mixer until soft peaks form.
- Add the sugar, a generous spoonful at a time, beating on maximum speed until all the sugar has been added and the meringue is stiff and shiny.
- Blend the vinegar with the cornstarch in a little bowl until smooth and whisk it into the meringue mixture.
- Spread the meringue out to cover the circle on the baking sheet—building up the sides so that they are higher than the center.
- Place in the middle of the preheated oven and immediately turn down the heat to 300°F/Convection 225°F. Bake for about 1 hour, or until the pavlova is a pale creamy color. Turn the oven off and leave in the oven for 1 hour to become cold.
- Remove from the oven, lift off the paper, and place on a serving dish.
- Keep some of the raspberries back for decoration put the rest in a large bowl with the cream and lightly fold them together.
- Pile the cream and raspberry mixture into the center of the pavlova and leave to stand for 1 hour in a cool place or fridge before serving.
- Just before serving, decorate with the reserved raspberries and dredge with a little confectioners’ sugar.
Notes
- Ensure the egg whites are at room temperature for maximum volume when whipping.
Gradually adding the sugar while beating ensures a stable meringue.
Folding the vinegar and cornstarch mixture gently into the meringue helps stabilize it and creates a marshmallow-like interior.
Letting the pavlova cool completely in the oven helps prevent cracking.