Mary Berry Raspberry Pavlova is made with egg whites, superfine sugar, white vinegar, cornstarch, fresh raspberries, heavy cream, and confectioners’ sugar. This delightful Mary Berry Raspberry Pavlova recipe creates a delicious dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
This Raspberry Pavlova Recipe Is From Fast Cake Cookbook by Mary Berry
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: Preheat to 325°F (Convection 275°F). Line a baking sheet with silicone or nonstick paper and mark an 8-inch (20 cm) circle.
- Beat egg whites: In a large bowl, beat egg whites on high speed until soft peaks form.
- Add sugar: Gradually add sugar, beating at maximum speed until the meringue is stiff and shiny.
- Blend vinegar and cornstarch: Blend vinegar and cornstarch in a small bowl until smooth, then whisk into the meringue mixture.
- Spread meringue: Spread meringue over the circle on the baking sheet, building up the sides higher than the center.
- Bake: Place in the oven, then immediately reduce heat to 300°F (Convection 225°F). Bake for about 1 hour, until pale and creamy. Turn off the oven and leave the pavlova inside for 1 hour to cool.
- Remove from oven: Lift off the paper and place the pavlova on a serving dish.
- Fold raspberries into cream: Combine raspberries with whipped cream in a bowl and gently fold together. Pile this mixture into the center of the pavlova.
- Chill: Leave to stand in a cool place or fridge for 1 hour before serving.
- Decorate: Just before serving, decorate with reserved raspberries and dust with confectioners’ sugar.
Recipe Tips
- Ensure egg whites are at room temperature for better volume and stability when beating.
- Gradually add the sugar to the egg whites, beating continuously to avoid a gritty texture and achieve a smooth meringue.
- Fold the vinegar and cornstarch mixture gently into the meringue to maintain its fluffiness and prevent deflation.
- Bake the pavlova in the middle of the oven and avoid opening the door during baking to ensure even cooking and prevent cracks.
- Let the pavlova cool completely in the oven with the door slightly ajar to help it dry out properly and avoid a soggy center.
What To Serve With Raspberry Pavlova?
This light Raspberry Pavlova pairs well with fresh mint leaves, a drizzle of chocolate sauce, a scoop of vanilla ice cream, or a handful of toasted nuts. It can also be served alongside a cup of tea, a light fruit salad, a small piece of dark chocolate, or a glass of sparkling wine for a delightful dessert experience.
How To Store Leftovers Raspberry Pavlova?
- Refrigerate: Let the leftover pavlova cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 1 day. Add the whipped cream and raspberries just before serving to maintain freshness.
- Freeze: Freezing pavlova is not recommended as it can become soggy and lose its texture. Instead, keep it refrigerated and consume within 1 day.
Mary Berry Raspberry Pavlova Nutrition Facts
Serving Size: 1 of 8
- Calories: 213
- Total Fat: 13.5g
- Saturated Fat: 13.5g
- Cholesterol: 37.5mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 21.7g
- Dietary Fiber: 1g
- Sugars: 21.7g
- Protein: 1.9g
Try More Mary Berry Recipes:
- Mary Berry Vanilla Custard
- Mary Berry Peanut Butter Cookies
- Mary Berry Tiramisu
- Mary Berry Celebration Trifle
Mary Berry Raspberry Pavlova
Description
Mary Berry Raspberry Pavlova is made with egg whites, superfine sugar, white vinegar, cornstarch, fresh raspberries, heavy cream, and confectioners’ sugar. This delightful Mary Berry Raspberry Pavlova recipe creates a delicious dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 325°F (Convection 275°F). Line a baking sheet with silicone or nonstick paper and mark an 8-inch (20 cm) circle.
- Beat egg whites: In a large bowl, beat egg whites on high speed until soft peaks form.
- Add sugar: Gradually add sugar, beating at maximum speed until the meringue is stiff and shiny.
- Blend vinegar and cornstarch: Blend vinegar and cornstarch in a small bowl until smooth, then whisk into the meringue mixture.
- Spread meringue: Spread meringue over the circle on the baking sheet, building up the sides higher than the center.
- Bake: Place in the oven, then immediately reduce heat to 300°F (Convection 225°F). Bake for about 1 hour, until pale and creamy. Turn off the oven and leave the pavlova inside for 1 hour to cool.
- Remove from oven: Lift off the paper and place the pavlova on a serving dish.
- Fold raspberries into cream: Combine raspberries with whipped cream in a bowl and gently fold together. Pile this mixture into the center of the pavlova.
- Chill: Leave to stand in a cool place or fridge for 1 hour before serving.
- Decorate: Just before serving, decorate with reserved raspberries and dust with confectioners’ sugar.
Notes
- Ensure egg whites are at room temperature for better volume and stability when beating.
- Gradually add the sugar to the egg whites, beating continuously to avoid a gritty texture and achieve a smooth meringue.
- Fold the vinegar and cornstarch mixture gently into the meringue to maintain its fluffiness and prevent deflation.
- Bake the pavlova in the middle of the oven and avoid opening the door during baking to ensure even cooking and prevent cracks.
- Let the pavlova cool completely in the oven with the door slightly ajar to help it dry out properly and avoid a soggy center.
Mary Berry Raspberry Pavlova