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.