Mary Berry Pear Pavlova Recipe

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This elegant pear pavlova is a beautiful dessert with a crisp shell, marshmallow-soft centre, and a generous topping of softly whipped cream and tender pears. Light, fresh, and not overly sweet, it is the perfect finale to a special meal. Although it looks impressive, the method is straightforward and well within reach of any confident home baker. Total time is around 1 hour 45 minutes including cooling.

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 topping

300ml double cream
2–3 ripe pears, peeled, cored, and sliced
1 tbsp lemon juice
1 tbsp icing sugar, for dusting

How to Make Pear 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.
Whisk the egg whites: Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks form. The mixture should hold its shape when the whisk is lifted.
Add the sugar: Add the caster sugar a spoonful at a time, whisking well between each addition until the meringue is thick, glossy, and smooth.
Finish the meringue: Sprinkle over the cornflour, vinegar, and vanilla, then whisk briefly to combine.
Shape the pavlova: Spoon the meringue onto the prepared tray, using the circle as a guide. Shape the sides slightly higher than the centre to hold the topping later.
Bake: Place in the oven and bake for 1 hour. Turn the oven off, leave the door slightly ajar, and allow the pavlova to cool completely inside the oven.
Prepare the pears: Toss the pear slices with lemon juice to prevent browning and set aside.
Assemble: Whip the double cream to soft peaks. Spoon over the cooled pavlova, arrange the pears on top, and dust lightly with icing sugar before serving.

Tips

Why did my pavlova crack?

Small cracks are normal and part of the pavlova’s character. Cooling it slowly in the oven helps prevent large cracks.

How do I get a soft centre?

Keeping the oven temperature low and avoiding overbaking ensures a crisp outside with a marshmallow-like middle.

Can I prepare it in advance?

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

Serving Suggestions

Serve with a drizzle of pear syrup or honey
Add toasted flaked almonds for texture
Pair with a cup of coffee or dessert wine

Storage

Room temperature

The plain pavlova shell keeps well in an airtight container for up to 2 days.

Refrigerator

Once topped with cream and fruit, store in the fridge and enjoy within 24 hours.

Freezing

The pavlova base 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: 8g
Sodium: 70mg

Nutrition values are estimates and may vary.

FAQs

Can I make pavlova the day before?

Yes, the pavlova base can be made a day ahead and stored in an airtight container. Add cream and fruit just before serving.

Why is my pavlova chewy?

Chewiness usually comes from under-whisked egg whites or sugar not fully dissolved. Whisk until thick and glossy.

Can I use other fruits instead of pears?

Yes, berries, passion fruit, or peaches all work beautifully with pavlova.

Is pavlova gluten-free?

Yes, pavlova is naturally gluten-free as it contains no flour.