Pavlova- Mary Berry's recipe!
Member recipe

Pavlova- Mary Berry's recipe!

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(2 ratings)

Member recipe by

Cooking time

Plus 30 minutes cooling + 1 hour to refridgerate before serving.

Servings

Serves 8

If you want a crispy, mallowy + 100% sticky pavlova this is the recipe for you. Served with fresh berries, and thick whipped cream, this recipe is definetly a winner!!

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Ingredients

  • 5 egg whites
  • 225g caster sugar
  • 1tbsp cornflour
  • 1tbsp vanilla essence
  • 500ml double/whipping cream
  • 200g tropical/berry fruits (strawberries, raspberries, blueberries, kiwi fruit)

Method

    1. Line a large flat baking tray with baking paper and preheat the oven to 160 degrees. Create a 9-10inch circle with a pencil on the baking paper to create an outlina for the pavlova.
    2. Get a grease free bowl and place the egg whites in. Using an electric hand whisk, whisk the egg whites until firn and hold shape.
    3. Then add all the caster sugar and carry on whisking untill glossy. Half way through, in a seprate bowl combine the cornflour and vanilla essence to form a coffee looking paste and to the raw meringue mixture. Carry on whisking until the the meringue is glossy and leaves ribbons on the top without sinking.
    4. Then start to form the mixture based around the circle on the tray and layer it up from the egdes to create dip in the middle. Then place in the oven and turn the heat down to 150 degrees. Cook for 1 hour 15 minutes.
    5. DO NOT open the oven intervals. Leave the pavlova to cook until pale and firn to touch. Cool in the oven with the door shut for 30 minutes to leave the pavolva mallowy inside.
    6. While cooling, whip up the cream until thick and slice the fruit neatly.
    7. Once the pavolva has cooled arrange the cream over the pavlovain the dip. Then scatter with the fruit. Leave in the fridge for 1 hour before serving.
    8. ENJOY!!

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Comments

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aliciagristwood's picture

This is a very disappointing recipe and when whisking the sugar with egg whites all the firmness disappeared. The whole 'pavlova' was sunken and tasted eggy rather than sweet. by Alicia aged 14.

jenniehc's picture

I tried to follow the recipe by combining 1 tbsp of cornflour with 1 tbsp of vanilla essence and it just doesn't work, as it was far too thick to add to the meringue mixture so I reduced it to 1 tsp of each. This must be a mistake to state 1 tablespoon of each. In future I think I would just fold in the cornflour and vanilla essence to the meringue rather than making a paste.

larksie's picture
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OMG I am in no way a cook, in fact standard joke amongst friends but this recipe was great and I can tell you, left all my dinner guests stunned. Very easy and looks very impressive!!!

roadrunner1's picture

I've made this before to much acclaim (thank you!), but can I make the meringue 2 days in advance & keep it fresh & gooey?

imanaj's picture
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Bakebirt, thank you for your comment, it requires both. Either way if it leaves ribbons on the top it should be able to stand firm when tipped upside down over somebodies head. I hope I have resolved your question! :)

chloebirt's picture

Does this recipe require you to whisk the eggs until stiff enough to hold over your head do you know?? Or just until ribbons sit on the top without sinking? slight confusion!!

imanaj's picture
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Trust me people, this is definetly a 5 star recipe! :)

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