Mary Berry Strawberry Pavlova

The first time I made Mary Berry’s Strawberry Pavlova, I was aiming for “showstopper.” What I got looked more like a deflated balloon in a cream hat. My meringue cracked like dry mud and I drizzled the coulis so enthusiastically it turned into strawberry soup. Still tasted lovely—but not exactly the photogenic finale I’d promised for Sunday lunch.

So I went back. I tested oven temps, fiddled with sugar timings, and even used supermarket vs. market strawberries (yes, it does matter). Let me show you what finally worked. This version gives you that crackly, marshmallowy meringue with a cream ripple that actually holds—and strawberries that shine, not sulk.

WHY THIS ONE WORKS SO WELL

Most pavlovas either collapse from too much sugar or dry out because the oven’s too hot. Mary’s base recipe nails the ratios—but it’s the cooling inside the oven that really saves the structure. That, and folding the vinegar-cornflour mix in last—it stabilizes the meringue without making it rubbery.

Also, don’t skip the ripple. Blending some strawberries into a coulis and swirling it into the cream makes it look miles more elegant—and taste less one-note. That little tangy streak is what stops it being overly sweet.

INGREDIENTS + WHY THEY MATTER

• Egg Whites (3 large) – The foundation. I tested both cold and room temp; room temp whipped higher, every time.
• Caster Sugar (175g) – Finer than granulated, so it dissolves better. If you use granulated, expect a grainy meringue.
• Cornflour (1 tsp) – Gives the pavlova that marshmallowy middle. Skipped it once—regretted it.
• White Wine Vinegar (1 tsp) – Stabilizes the egg whites. You won’t taste it, promise.
• Strawberries (450g) – Ripe but firm. Too soft, and you’ll end up with jam.
• Double Cream (300ml) – Whips beautifully and holds its shape. I tried single cream once. Spoiler: it doesn’t whip.
• Icing Sugar (to dust) – Just a little, right at the end. Makes it feel like a treat.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Strawberries? Try raspberries or blackberries—but strain the coulis, or the seeds get annoying.
• Dairy-Free? Coconut cream works—chill the can, scoop the thick part, and whip it. Not quite the same, but still lush.
• Egg-Free Meringue? I tested aquafaba (chickpea water). It whips well, but doesn’t get that chewy inside. Fine if you’re desperate or vegan, but it’s not the same cloudlike texture.
• Mini Pavlovas? Spoon into 6 little nests. Bake time drops to 35–40 minutes.

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

What Went Wrong	Why It Happens	How to Fix It
Meringue cracked badly	Oven cooled too fast	Let it cool inside with door slightly ajar
Strawberries leaked everywhere	Used overripe berries	Use just-ripe, slightly firm ones
Ripple turned pink sludge	Overmixed the coulis into cream	Gently fold, no stirring
Meringue didn’t puff	Sugar added too fast or not dissolved	Add sugar one tsp at a time, beat till glossy

HOW TO MAKE MARY BERRY’S STRAWBERRY PAVLOVA

1. Preheat your oven to 160°C/140°C fan (325°F). Line a baking tray with non-stick baking paper—draw a 23cm circle if you want to stay tidy.
2. Whisk the egg whites in a clean bowl (no yolk at all!) until stiff peaks form—when you lift the whisk, they should stand like little snowy mountains.
3. Add the sugar slowly—teaspoon by teaspoon, whisking well each time. This takes patience but makes or breaks the meringue. When it’s glossy and thick enough to hold a spoon upside down, it’s ready.
4. Fold in the cornflour and vinegar gently. Don’t whisk—just fold with a spatula until combined.
5. Spoon onto the tray in a thick circle, hollowing out the centre a bit so you have a well for the cream. Build the sides up with the back of a spoon.
6. Bake for 1 hour—it should feel crisp on the outside. Then turn off the oven and leave the pavlova inside for another hour with the door slightly ajar.
7. Meanwhile, blitz half the strawberries into a coulis. Taste—add a little icing sugar if your berries aren’t sweet enough.
8. Whip the cream until soft peaks form. Fold in half the coulis for that ripple look.
9. Assemble once cool: cream in the middle, strawberries on top, drizzle with remaining coulis. Dust with icing sugar just before serving.

TIPS FROM MY KITCHEN

• I use a metal bowl for the egg whites—plastic can hold grease and stop them whipping.
• If the coulis looks too runny, cook it down slightly over low heat to thicken.
• I always add the cream right before serving—meringue hates sitting next to moisture.
• Save a few perfect strawberries with green tops for decoration—it looks way more polished.

STORAGE + SERVING

• Eat it the same day if you can—pavlova starts to soften quickly.
• Leftovers? Keep in the fridge in an airtight container for up to 2 days, though it’ll lose its crisp shell.
• Don’t freeze assembled pavlova. The meringue goes soggy. You can freeze just the shell, wrapped tightly, for up to a month.
• Lovely with a glass of Prosecco, or a mint tea if you’re pretending to be virtuous.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the meringue the night before?
A: Yes. Just store it in a dry place (not the fridge) in an airtight tin. Don’t add the cream until just before serving.

Q: Why is my meringue weeping?
A: Either the sugar wasn’t fully dissolved or it was overbaked. Make sure the mixture isn’t gritty before baking, and don’t bake too hot.

Q: Can I use frozen strawberries?
A: Not ideal. They release too much water and turn everything mushy. Fresh is really best here.

Q: How do I know when the meringue is done?
A: Tap it—it should feel crisp and sound hollow, but not too brown. It’ll set more as it cools.

Try More Recipes:

• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Celebration Chocolate Mousse Cake
• Mary Berry Granny’s Little Shortbread Biscuits
• Mary Berry Coconut Meringue Slices