Mary Berry Cranachan Pavlova Recipe

This Cranachan Pavlova is a light yet indulgent dessert inspired by the classic Scottish cranachan. Crisp on the outside, marshmallow-soft in the centre, it is topped with softly whipped cream, fresh raspberries, toasted oats, and a gentle drizzle of whisky honey. While it looks impressive, the method is straightforward and well within reach of a confident beginner. Allow around 1 hour 30 minutes plus cooling time for best results.

Ingredients

For the pavlova base

• 4 large egg whites, at room temperature
• 225g caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• ½ tsp vanilla extract

For the cranachan topping

• 300ml double cream
• 2 tbsp icing sugar
• 150g fresh raspberries
• 3 tbsp porridge oats
• 2 tbsp clear honey
• 1–2 tsp whisky, optional

How to Make Mary Berry Cranachan Pavlova

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Line a large baking tray with baking parchment and draw a 20cm circle as a guide for shaping the pavlova.
• Whisk the egg whites: Place the egg whites in a clean, grease-free bowl and whisk until they form stiff peaks and hold their shape.
• Add the sugar: Whisk in the caster sugar one tablespoon at a time, whisking well between each addition until the meringue is thick, glossy, and smooth.
• Fold in flavourings: Gently fold in the cornflour, vinegar, and vanilla using a large metal spoon, taking care not to knock out the air.
• Shape and bake: Spoon the meringue onto the prepared tray, shaping it into a neat circle with a slight dip in the centre. Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely with the door closed.
• Toast the oats: While the pavlova cools, toast the porridge oats in a dry frying pan over medium heat until golden. Set aside to cool.
• Prepare the topping: Whip the double cream with the icing sugar until soft peaks form. Stir the honey with the whisky if using.
• Assemble: Spoon the whipped cream over the cooled pavlova, scatter with raspberries and toasted oats, then drizzle with the honey mixture just before serving.

Tips

Why did my pavlova crack?

Cracks are very common and do not affect the taste. Slow cooling in the oven helps minimise cracking.

How do I get a marshmallow centre?

Keeping the oven temperature low and avoiding overbaking ensures a soft, chewy centre.

Can I make this without whisky?

Yes, simply omit it and use honey on its own for a family-friendly version.

Serving Suggestions

• Serve as a centrepiece dessert for dinner parties
• Pair with extra fresh raspberries on the side
• Delicious with a glass of dessert wine or tea

Storage

Room temperature

The plain pavlova base can be stored in an airtight container for up to 2 days.

Refrigerator

Once topped with cream, it is best eaten the same day, but leftovers can be refrigerated for up to 24 hours.

Freezing

The baked meringue base can be frozen for up to 1 month. Defrost at room temperature and assemble fresh.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 48g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 12g
• Sodium: 95mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Cranachan Pavlova Recipe

Recipe by Milli RoseCourse: DessertCuisine: British, ScottishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp pavlova with a soft centre topped with whipped cream, raspberries, toasted oats, and honey for a cranachan-inspired finish.

Ingredients

• 4 large egg whites

• 225g caster sugar

• 1 tsp cornflour

• 1 tsp white wine vinegar

• ½ tsp vanilla extract

• 300ml double cream

• 2 tbsp icing sugar

• 150g fresh raspberries

• 3 tbsp porridge oats

• 2 tbsp clear honey

• Whisky, optional

Directions

• Preheat oven and line baking tray.
• Whisk egg whites to stiff peaks.
• Gradually whisk in sugar until glossy.
• Fold in cornflour, vinegar, and vanilla.
• Shape, bake, and cool in oven.
• Toast oats and prepare topping.
• Assemble pavlova before serving.

Notes

• Use fresh eggs for best volume.
• Assemble just before serving.