Mary Berry Christmas pavlova – an absolute stunner

Mary Berry’s Christmas pavlova is a light and airy dessert crowned with a colourful mix of fresh berries. Its crisp shell gives way to a soft, marshmallow-like inside, perfectly balancing sweet meringue with rich cream and juicy fruit. Ideal for any special occasion.

By Mary Berry Recipes
From The Great British Bake Off

Christmas pavlova scores a C on the Nutri-Score scale, reflecting moderate sugar and fat content from the sugary meringue and rich cream, balanced by fresh fruit and light preparation. Enjoy in moderation as part of a balanced diet.

Method

1. Prepare the oven and baking sheet (5 mins):
   Heat your oven to 160°C (140°C fan/gas mark 3). Line a large baking tray with non-stick parchment. Using a round 30cm (12in) template, draw a circle on the parchment, then draw a smaller 15cm (6in) circle inside to mark the cream trench.
2. Whisk egg whites (10-15 mins):
   Place your egg whites in a clean, dry bowl. Whisk with an electric whisk until soft peaks form. Gradually add the caster sugar a little at a time while whisking at high speed until the meringue is stiff, glossy, and holds firm peaks. This slow addition helps build a sturdy meringue.
3. Fold in stabilisers (2 mins):
   Mix the vinegar and cornflour in a small cup until smooth, then gently fold this mixture into your meringue. The vinegar adds stability and the cornflour helps keep the interior soft and marshmallowy.
4. Create the pavlova shape (5 mins):
   Spoon the meringue onto the large circle on your baking parchment. Using the smaller circle as a guide, form a shallow trench or “wreath” shape in the middle where the cream and fruit will sit. This trench helps keep your toppings in place later.
5. Bake the pavlova (1 to 1¼ hours plus cooling):
   Immediately after placing in the oven, reduce the temperature to 140°C (120°C fan/gas mark 1). Bake for 60-75 minutes until the outside is crisp and firm but still white. Turn the oven off without opening the door and leave the pavlova inside for at least an hour, or ideally overnight, to cool and thoroughly dry.
6. Whip the cream (5-7 mins):
   When ready to assemble, whip the double cream with vanilla bean paste and sifted icing sugar until stiff peaks form. This rich cream is the perfect soft contrast to the crisp meringue shell.
7. Assemble the pavlova (10 mins):
   Spoon the whipped cream into the trench of the cooled pavlova. Carefully arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top. Add a few fresh mint leaves for a refreshing, aromatic touch if desired.
8. Serve (immediately):
   Lightly dust the top with icing sugar before slicing into wedges. Pavlova is best enjoyed fresh to keep the crisp texture of the meringue intact.

What can you serve with this

1. Refreshing Mint Tea – The aromatic hint of fresh mint complements the mint garnish and adds a soothing contrast to the rich dessert.
2. Light Citrus Salad – A salad with orange segments or grapefruit adds a tart balance to pavlova’s sweet cream and meringue.
3. Vanilla or Raspberry Sorbet – Serve a small scoop alongside for an extra fruity, icy contrast that highlights the berries.
4. Crisp Prosecco – If not served with wine pairing, a glass of crisp prosecco will echo the dessert’s light texture and fruity notes.

FAQs for Mary Berry’s Pavlova

• How do I stop my pavlova from cracking? Bake at a low temperature and cool the pavlova gradually in the oven with the door closed or slightly ajar to prevent sudden temperature shifts that cause cracking.
• Can I make the meringue base ahead of time? Yes, the pavlova base can be made up to 1 month in advance and stored in an airtight container to keep it crisp.
• What can I use if I don’t have vanilla bean paste? Substitute with vanilla extract or vanilla sugar if vanilla bean paste is unavailable.
• How do I know when the meringue is ready for sugar? When you can turn the bowl upside down without the egg whites sliding out, they are ready for sugar.
• Why should I use non-stick baking parchment? Non-stick parchment prevents the meringue from sticking and ensures a smooth release after baking.
• Can I make smaller pavlovas instead of one large one? Absolutely, you can pipe smaller pavlova nests on trays and bake them simultaneously, adjusting cooking time accordingly.

Nutri-score Health Check

This pavlova scores a C on the Nutri-Score system, reflecting a moderate balance of nutrients. It’s a treat with indulgent elements balanced by fresh fruit.

Positive Factors

• Fresh berries add fibre, antioxidants, and vitamins.
• White wine vinegar and cornflour aid texture without adding calories.

Negative Factors

• Caster sugar contributes a high sugar content affecting the score.
• Double cream adds saturated fat.

The Nutri-Score here is calculated automatically based on ingredients and serves as a guideline for nutritional balance.