Bake up a light and airy dessert with Mary Berry Pavlova Recipe. Made with a crisp meringue base, topped with whipped cream and fresh fruit, this classic dessert is the perfect balance of sweet and tangy. Perfect for a special occasion or a summery treat
Mary Berry Pavlova
Mary Berry Pavlova is a classic dessert that is light, fluffy, and delicately sweet. Pavlova is made by whipping egg whites into stiff peaks and then baking them until crisp on the outside and soft on the inside.
Mary Berry Pavlova recipe, she starts by whipping egg whites and sugar together until stiff peaks form. She then adds cornstarch, vinegar, and vanilla extract, continuing to beat until the mixture is glossy and holds its shape. The mixture is then spooned onto a baking sheet in a circular shape and baked until crisp on the outside and soft on the inside.
Mary Berry Pavlova is typically topped with fresh fruit and whipped cream, adding a sweet and juicy flavor to the light and fluffy dessert. It is perfect for a special occasion or simply as a sweet treat.
Mary Berry Pavlova is a classic dessert that is well-loved for its light and fluffy texture and delicately sweet flavor. With its easy-to-follow recipe and fresh toppings, it is a must-try dish for anyone who loves sweet and satisfying treats.
Is it OK to make pavlova the day before?
Yes, it is okay to make pavlova the day before serving it. In fact, many people prefer to make pavlova a day ahead of time, as this allows the meringue to mature and become slightly crisp on the outside, while remaining soft and chewy on the inside.
Once the pavlova is fully assembled, store it in an airtight container in a cool, dry place. Avoid storing it in the refrigerator, as this can cause the meringue to become soft and soggy. When ready to serve, top the pavlova with the desired toppings, such as whipped cream and fresh fruit.
What does white vinegar do to pavlova?
White vinegar is sometimes used in pavlova recipes as an ingredient in the meringue. The addition of vinegar helps to stabilize the meringue, making it less likely to collapse or become rubbery. Vinegar also helps to control the pH of the meringue, which can improve its texture and prevent over-browning.
When making pavlova, it’s important to use a small amount of vinegar, usually about 1-2 teaspoons for a large pavlova. Too much vinegar can affect the flavor of the meringue and make it taste sour. Additionally, some bakers prefer to use lemon juice or cream of tartar instead of vinegar, as these ingredients can also help to stabilize the meringue. The choice of whether to use vinegar, lemon juice, or cream of tartar will depend on personal preference and the recipe being used.
Best Mary Berry Pavlova Recipe
Servings: 1 Preparation: 15 minutes Cooking time: 1 hour 15 minutes Calories: 204 Fat: 8g
Ingredients
- 4 large egg whites
- 1 1/4 cups (250 g) granulated sugar
- 1 tsp (5 ml) white wine vinegar
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) cornstarch
- For the topping:
- 1 1/2 cups (360 ml) heavy cream
- 2 tbsp (30 g) powdered sugar
- 2 tsp (10 ml) vanilla extract
- Fresh fruit of your choice, such as kiwi, strawberries, and passionfruit
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar, a tablespoon at a time, beating well after each addition until the mixture is glossy and the sugar has dissolved.
- Beat in the vinegar, vanilla extract, and cornstarch.
- Spoon the mixture onto the prepared baking sheet to form a large circle, creating a well in the center.
- Bake the pavlova for 1 hour and 15 minutes, or until crisp on the outside and soft on the inside.
- Allow the pavlova to cool completely on the baking sheet.
- To make the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spoon the whipped cream into the well of the pavlova and top with fresh fruit.
Nutrition:
Serving Size: 1 Pavlova
Calories: 204
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 51mg
Sodium: 101mg
Total Carbohydrates: 32g
Dietary Fiber: 0g
Sugars: 25g
Protein: 4g
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Ingredients
- 4 large egg whites
- 1 1/4 cups (250 g) granulated sugar
- 1 tsp (5 ml) white wine vinegar
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) cornstarch
- For the topping:
- 1 1/2 cups (360 ml) heavy cream
- 2 tbsp (30 g) powdered sugar
- 2 tsp (10 ml) vanilla extract
- Fresh fruit of your choice, such as kiwi, strawberries, and passionfruit
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the sugar, a tablespoon at a time, beating well after each addition until the mixture is glossy and the sugar has dissolved.
- Beat in the vinegar, vanilla extract, and cornstarch.
- Spoon the mixture onto the prepared baking sheet to form a large circle, creating a well in the center.
- Bake the pavlova for 1 hour and 15 minutes, or until crisp on the outside and soft on the inside.
- Allow the pavlova to cool completely on the baking sheet.
- To make the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Spoon the whipped cream into the well of the pavlova and top with fresh fruit.
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