Mary Berry Strawberry Pavlova is made with egg whites, caster sugar, cornflour, white wine vinegar, strawberries, and double cream. This delicious Mary Berry Strawberry Pavlova recipe creates a delightful dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
This Strawberry Pavlova Recipe Is From Makes It Easy Cookbook by Mary Berry
Mary Berry Strawberry Pavlova Ingredients
- 3 large egg whites
- 175g (6oz) caster sugar
- 1 tsp cornflour (cornstarch)
- 1 tsp white wine vinegar
- 450g (1lb) strawberries
- 300ml (½ pint) pouring double cream (heavy cream)
- Icing sugar, to dust
How To Make Mary Berry Strawberry Pavlova
- Preheat the Oven: Preheat to 160°C/140°C Fan/Gas 3 (325°F). Line a baking sheet with non-stick baking paper.
- Prepare the Meringue: In a large bowl, whisk egg whites with an electric whisk on full speed until stiff but not dry. Gradually add the caster sugar (granulated sugar) a teaspoon at a time, until the meringue is shiny and forms peaks. Mix the cornflour (cornstarch) and vinegar in a small bowl and fold into the meringue.
- Shape the Meringue: Spoon the Meringue onto the baking sheet, spreading into a rough 23cm (9in) circle. Hollow the center slightly and raise the sides.
- Bake: Bake for about 1 hour until firm to the touch. Turn off the oven and let the meringue cool inside for another hour.
- Prepare the Filling: Remove stalks from half the strawberries, cut into pieces, and blend them into a smooth coulis. Cut the remaining strawberries in half, keeping a few whole for decoration.
- Whip the Cream: Whip the cream until soft peaks form. Fold half the strawberry coulis into the cream to create a ripple effect.
- Assemble: Spoon the strawberry cream into the center of the cooled meringue. Scatter the remaining strawberries over the cream, drizzle with the remaining coulis, and dust with icing sugar just before serving.
Recipe Tips
- Use Room Temperature Eggs: For the best meringue, make sure your egg whites are at room temperature before whisking. This helps them whip up better and achieve the right consistency.
- Gradually Add Sugar: Add the caster sugar to the egg whites slowly, a teaspoon at a time. This ensures the sugar dissolves completely and the meringue becomes glossy and stiff.
- Don’t Overmix: Stop whisking as soon as the meringue forms stiff peaks. Overwhisking can cause the meringue to break down and become dry.
- Cool in the Oven: Let the meringue cool in the oven with the door slightly open. This prevents cracks from forming as it cools down slowly.
- Fold Gently: When mixing the strawberry coulis into the cream, fold gently to maintain a rippled effect. Avoid overmixing to keep the swirls intact.
What To Serve With Strawberry Pavlova?
This light Strawberry Pavlova pairs well with fresh mint leaves, a dollop of Greek yogurt, a drizzle of chocolate sauce, or a scoop of vanilla ice cream. It also can be served alongside a fruit salad, a glass of sparkling wine, a cup of coffee, or a light tea for a delicious dessert.
How To Store Leftovers Strawberry Pavlova?
- Refrigerate: Let the leftover Strawberry Pavlova cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing the pavlova is not recommended as it can affect the texture of the meringue. The meringue may become soggy upon thawing and lose its crispness.
Mary Berry Strawberry Pavlova Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 15mg
- Potassium: 220mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 29g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Chip Cheesecake
- Mary Berry Celebration Chocolate Mousse Cake
- Mary Berry Granny’s Little Shortbread Biscuits
- Mary Berry Coconut Meringue Slices
Mary Berry Strawberry Pavlova
Description
Mary Berry Strawberry Pavlova is made with egg whites, caster sugar, cornflour, white wine vinegar, strawberries, and double cream. This delicious Mary Berry Strawberry Pavlova recipe creates a delightful dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 160°C/140°C Fan/Gas 3 (325°F). Line a baking sheet with non-stick baking paper.
- Prepare the Meringue: In a large bowl, whisk egg whites with an electric whisk on full speed until stiff but not dry. Gradually add the caster sugar (granulated sugar) a teaspoon at a time, until the meringue is shiny and forms peaks. Mix the cornflour (cornstarch) and vinegar in a small bowl and fold into the meringue.
- Shape the Meringue: Spoon the Meringue onto the baking sheet, spreading into a rough 23cm (9in) circle. Hollow the center slightly and raise the sides.
- Bake: Bake for about 1 hour until firm to the touch. Turn off the oven and let the meringue cool inside for another hour.
- Prepare the Filling: Remove stalks from half the strawberries, cut into pieces, and blend them into a smooth coulis. Cut the remaining strawberries in half, keeping a few whole for decoration.
- Whip the Cream: Whip the cream until soft peaks form. Fold half the strawberry coulis into the cream to create a ripple effect.
- Assemble: Spoon the strawberry cream into the center of the cooled meringue. Scatter the remaining strawberries over the cream, drizzle with the remaining coulis, and dust with icing sugar just before serving.
Notes
- Use Room Temperature Eggs: For the best meringue, make sure your egg whites are at room temperature before whisking. This helps them whip up better and achieve the right consistency.
- Gradually Add Sugar: Add the caster sugar to the egg whites slowly, a teaspoon at a time. This ensures the sugar dissolves completely and the meringue becomes glossy and stiff.
- Don’t Overmix: Stop whisking as soon as the meringue forms stiff peaks. Overwhisking can cause the meringue to break down and become dry.
- Cool in the Oven: Let the meringue cool in the oven with the door slightly open. This prevents cracks from forming as it cools down slowly.
- Fold Gently: When mixing the strawberry coulis into the cream, fold gently to maintain a rippled effect. Avoid overmixing to keep the swirls intact.
Mary Berry Strawberry Pavlova