Mary Berry’s Christmas Pavlova is made with egg whites, caster sugar, white wine vinegar, cornflour, double cream, vanilla bean paste, icing sugar, strawberries, raspberries, blueberries, pomegranate seeds, and mint leaves. This delicious Christmas Pavlova recipe creates a stunning dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 12-15 people.
Mary Berry Christmas Pavlova Ingredients
For the Pavlova:
- 6 large free-range egg whites
- 350g (12oz) caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour (cornstarch)
For the Filling:
- 600ml (20fl oz) double cream (heavy cream)
- 1 tsp vanilla bean paste
- 50g (1¾oz) icing sugar (powdered sugar), sifted
- 200g (7oz) strawberries, hulled and quartered
- 300g (10½oz) raspberries
- 200g (7oz) blueberries
- 50g (1¾oz) pomegranate seeds
- A few mint leaves, to decorate (optional)
- Icing sugar (powdered sugar), for dusting
How To Make Mary Berry Christmas Pavlova
- Preheat the Oven: Preheat the oven to 160°C (140°C Fan)/Gas 3 (325°F). Line a large baking tray with baking parchment and draw a 30cm (12in) circle in the middle. Draw a 15cm (6in) circle inside the larger one to make a ring.
- Prepare the Meringue: Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add the caster sugar (superfine sugar), whisking at maximum speed until stiff and glossy. Mix the white wine vinegar and cornflour (cornstarch) until smooth, then stir into the egg whites.
- Shape the Pavlova: Spoon the meringue onto the drawn ring on the parchment. Make a shallow trench in the meringue for the cream and fruit.
- Bake the Pavlova: Transfer to the oven and immediately reduce the temperature to 140°C (120°C Fan)/Gas 1 (275°F). Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn off the oven and leave the pavlova inside to cool and dry for 1 hour or overnight.
- Assemble the Pavlova: To assemble, whip the double cream (heavy cream), vanilla bean paste, and icing sugar (powdered sugar) until stiff peaks form. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top. Decorate with mint leaves if using.
- Serve: Dust with icing sugar (powdered sugar) before serving and cut into wedges.
Recipe Tips
- Use Room Temperature Eggs: Ensure the egg whites are at room temperature before whisking for the best volume and stability in your meringue.
- Add Sugar Gradually: When adding the caster sugar to the egg whites, do it slowly, a little at a time, to ensure the meringue becomes stiff and glossy without any graininess.
- Cool in the Oven: After baking, let the pavlova cool in the oven with the door slightly ajar to prevent cracks and ensure it dries evenly.
- Assemble Just Before Serving: To keep the meringue crisp, assemble the pavlova with cream and fruit only shortly before serving. This prevents the meringue from becoming soggy.
What To Serve With Christmas Pavlova?
This light and fruity Christmas Pavlova pairs well with fresh mint leaves, a dusting of icing sugar, or a side of extra fruit like sliced kiwi or mango. It can also be served alongside a cup of coffee, a glass of sparkling wine, or a simple vanilla ice cream for a delicious dessert.
How To Store Leftovers Christmas Pavlova?
- Refrigerate: Let the leftover Christmas Pavlova cool completely to room temperature before covering it loosely with plastic wrap or foil. Store in the refrigerator for up to 2 days.
- Freeze: Freezing is not recommended for pavlova as it can affect the texture and make the meringue chewy. The meringue should be kept fresh and assembled just before serving.
Mary Berry Christmas Pavlova Nutrition Facts
Serving Size: 1 serving (approximately 1/12 of the pavlova)
- Calories: 375
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 10mg
- Potassium: 245mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 60g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Irish Stew
- Mary Berry Salmon With Cream Cheese
- Mary Berry Dorset Apple Cake
- Mary Berry Apple Pie Recipe
Mary Berry Christmas Pavlova
Description
Mary Berry’s Christmas Pavlova is made with egg whites, caster sugar, white wine vinegar, cornflour, double cream, vanilla bean paste, icing sugar, strawberries, raspberries, blueberries, pomegranate seeds, and mint leaves. This delicious Christmas Pavlova recipe creates a stunning dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 12-15 people.
Ingredients
For the Pavlova:
For the Filling:
Instructions
- Preheat the Oven: Preheat the oven to 160°C (140°C Fan)/Gas 3 (325°F). Line a large baking tray with baking parchment and draw a 30cm (12in) circle in the middle. Draw a 15cm (6in) circle inside the larger one to make a ring.
- Prepare the Meringue: Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form. Gradually add the caster sugar (superfine sugar), whisking at maximum speed until stiff and glossy. Mix the white wine vinegar and cornflour (cornstarch) until smooth, then stir into the egg whites.
- Shape the Pavlova: Spoon the meringue onto the drawn ring on the parchment. Make a shallow trench in the meringue for the cream and fruit.
- Bake the Pavlova: Transfer to the oven and immediately reduce the temperature to 140°C (120°C Fan)/Gas 1 (275°F). Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white. Turn off the oven and leave the pavlova inside to cool and dry for 1 hour or overnight.
- Assemble the Pavlova: To assemble, whip the double cream (heavy cream), vanilla bean paste, and icing sugar (powdered sugar) until stiff peaks form. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries, and pomegranate seeds on top. Decorate with mint leaves if using.
- Serve: Dust with icing sugar (powdered sugar) before serving and cut into wedges.
Notes
- Use Room Temperature Eggs: Ensure the egg whites are at room temperature before whisking for the best volume and stability in your meringue.
- Add Sugar Gradually: When adding the caster sugar to the egg whites, do it slowly, a little at a time, to ensure the meringue becomes stiff and glossy without any graininess.
- Cool in the Oven: After baking, let the pavlova cool in the oven with the door slightly ajar to prevent cracks and ensure it dries evenly.
- Assemble Just Before Serving: To keep the meringue crisp, assemble the pavlova with cream and fruit only shortly before serving. This prevents the meringue from becoming soggy.
Mary Berry Christmas Pavlova