Mary Berry Easter Lemon Pavlova Recipe

Name: Mary Berry Easter Lemon Pavlova Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 4 large egg whites; 225g caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar; ½ tsp vanilla extract; 300ml double cream; 2–3 tbsp lemon curd; Zest of 1 lemon; Fresh berries, to decorate

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This Easter lemon pavlova is a light yet indulgent dessert with a crisp shell, soft marshmallow centre, and a fresh, zesty topping. It has a bright lemon flavour that cuts beautifully through the sweetness, making it perfect after a spring lunch. Despite its elegant look, it is very achievable for home bakers with a little care. Allow around 1 hour 30 minutes from start to finish, including cooling time.

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 lemon cream topping

300ml double cream
2–3 tbsp lemon curd
Finely grated zest of 1 lemon

To decorate

Fresh berries or mini Easter eggs, optional

How to Make Mary Berry Easter Lemon Pavlova

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Line a large baking tray with baking parchment and draw a 20cm circle as a guide.
Whisk the egg whites: Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks form. They should hold their shape when the whisk is lifted.
Add the sugar: Add the caster sugar one tablespoon at a time, whisking well between each addition, until the mixture is glossy and thick.
Fold in flavourings: Sprinkle over the cornflour, vinegar, and vanilla, then gently fold through with a large metal spoon.
Shape the pavlova: Spoon the meringue onto the prepared tray, using the circle as a guide. Shape with slightly higher sides and a shallow dip in the centre.
Bake: Place in the oven and bake for 1 hour. Turn the oven off and leave the pavlova inside to cool completely with the door closed.
Prepare the topping: Whip the double cream until soft peaks form, then gently swirl through the lemon curd and lemon zest.
Assemble: Carefully transfer the cooled pavlova to a serving plate. Spoon the lemon cream into the centre and decorate with berries or Easter treats if using.

Tips

Why did my pavlova crack?

Cracks are normal and part of a pavlova’s charm. Cooling it slowly in the oven helps keep cracking to a minimum.

How do I get a soft centre?

Keeping the oven temperature low and not overbaking ensures a crisp outside with a marshmallow middle.

Can I make it ahead?

You can make the pavlova base a day ahead and store it in an airtight container, then top just before serving.

Serving Suggestions

Serve with extra lemon curd on the side
Add fresh raspberries for colour and sharpness
Pair with coffee or a light dessert wine

Storage

Room temperature

The unfilled pavlova base keeps well in an airtight container for up to 2 days.

Refrigerator

Once filled, store in the fridge and enjoy within 24 hours for best texture.

Freezing

The baked pavlova shell can be frozen for up to 1 month. Defrost at room temperature before decorating.

Nutrition

Calories: 320 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 9g
Sodium: 55mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

This recipe is designed as a pavlova rather than a cake, so it is not suitable for baking in a loaf tin.

What size tray works best?

A large flat baking tray with a 20cm guide circle gives the best shape and even baking.

Can I use bottled lemon juice?

Fresh lemon juice and zest give the best flavour, but bottled juice can be used in a pinch.

Is this dessert suitable for children?

Yes, it is light, sweet, and gently flavoured, making it ideal for all ages.