Mary Berry Raspberry Pavlova Recipe

This elegant raspberry pavlova is a classic show-stopping dessert with a crisp shell, soft marshmallow centre, and a light, creamy topping. The sweetness of the meringue pairs beautifully with sharp raspberries, making it fresh and perfectly balanced. It looks impressive but is surprisingly straightforward, even for beginner bakers. Allow around 1 hour 30 minutes in total, including cooling time.

Ingredients

For the pavlova base

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

For the topping

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• 250g fresh raspberries

How to Make Mary Berry Raspberry 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 on the paper as a guide.
• Whisk the egg whites: Place the egg whites in a large, clean bowl and whisk until stiff peaks form. The mixture should look glossy and hold its shape.
• Add the sugar: Add the caster sugar one tablespoon at a time, whisking well between each addition until the meringue is thick and shiny.
• Finish the meringue: Gently fold in the vinegar and cornflour using a large metal spoon.
• Shape and bake: Spoon the meringue onto the prepared tray, spreading it within the circle and creating a shallow dip in the centre. Bake for 1 hour, then turn the oven off and leave the pavlova to cool completely inside.
• Prepare the topping: Whip the double cream with the icing sugar and vanilla until it just holds soft peaks.
• Assemble: Spread the whipped cream over the cooled pavlova and scatter generously with fresh raspberries just before serving.

Tips for the Best Raspberry Pavlova

Why did my pavlova crack?

Cracks are usually caused by cooling too quickly. Always let the pavlova cool slowly in the switched-off oven to reduce cracking.

How do I know the meringue is ready?

The meringue should feel smooth between your fingers with no graininess from the sugar. This ensures a crisp shell and soft centre.

Can I make it ahead?

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

Serving Suggestions

• Serve with extra raspberries on the side
• Add a drizzle of raspberry coulis for extra colour
• Pair with a light dessert wine or fresh coffee

Storage

Room Temperature

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

Refrigerator

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

Freezing

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

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Saturated Fat: 9g
• Sodium: 55mg

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

Mary Berry Raspberry Pavlova Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp on the outside and soft in the centre, this Mary Berry raspberry pavlova is topped with whipped cream and fresh raspberries.

Ingredients

• 4 large egg whites

• 225g caster sugar

• 1 tsp white wine vinegar

• 2 tsp cornflour

• 300ml double cream

• 1 tbsp icing sugar

• 1 tsp vanilla extract

• 250g fresh raspberries

Directions

• Preheat oven and line baking tray.
• Whisk egg whites to stiff peaks.
• Gradually whisk in sugar until glossy.
• Fold in vinegar and cornflour.
• Shape, bake, and cool in oven.
• Whip cream and assemble with raspberries.

Notes

• Use clean, grease-free bowls for best meringue.
• Cool pavlova slowly to prevent cracking.