The Showcase Pavlova

Recipe taken from Mary Berry

To me Mary Berry is the queen of the kitchen. I trust her recipes 100% and this recipe certainly did not disappoint. The recipe serves 12-15. I was making pudding for 11 and there was plenty left. If you have a food mixer then this recipe is surprisingly easy to make yet has the wow factor! I will definitely be making this again, although only as a treat as the meringue is loaded with sugar.



For the pavlova

  • 6 large egg whites
  • 350g caster sugar
  • 1tsp white wine vinegar
  • 1 tsp cornflour

For the filling

  • 600ml double cream
  • 1tsp vanilla bean paste (I used vanilla essence)
  • 200g strawberries bulled and quartered
  • 300g raspberries
  • 200g blueberries
  • 50g pomegranate seeds
  • few mint leaves to decorate (optional)
  • icing sugar for dusting


1.  Preheat the oven to 160˚C/fan 140˚C fan/gas 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper.  Draw a 15cm circle in the centre of the 30cm circle.

2.  Put six egg whites into a mixing bowl and whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and corn flour in a cup until smooth, then stir into the bowl.

3.  Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape.  Using a large spoon make a trench in the meringue for the cream and fruit to sit in.   Slide into the oven, then immediately reduce the temperature to 140˚C/fan 120C/gas 1 and bake for 1 hour – 1 hour 15 minutes. Turn the oven off and leave the pavlova inside for an hour or overnight to dry.

4.  To assemble, whip the cream, vanilla & icing sugar until just stiff.  Spoon the cream into the trench in the meringue.  Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut in wedges.

The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and keep in a cool place.

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