Mary Berry Strawberry Pavlova (4 eggs) Recipe

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This strawberry pavlova is a timeless dessert with a crisp shell, soft marshmallow centre, and a topping of lightly whipped cream and fresh strawberries. It is elegant yet surprisingly straightforward, making it ideal for confident beginners and experienced bakers alike. The flavour is beautifully balanced, sweet meringue paired with fresh fruit and gentle cream. From start to finish, allow around 2 hours plus cooling time.

Ingredients

For the pavlova base

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

For the topping

300ml double cream
1–2 tbsp icing sugar, to taste
300g fresh strawberries, hulled and halved

How to Make Mary Berry Strawberry 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 underside 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: Whisk in the caster sugar a spoonful at a time, whisking well between each addition, until the meringue is thick, glossy, and smooth.
Fold in flavourings: Sprinkle over the cornflour, vinegar, and vanilla, then gently fold in until just combined.
Shape the pavlova: Spoon the meringue onto the prepared tray, using the drawn circle as a guide. Shape with a slight dip in the centre to hold the filling.
Bake: Place in the oven and immediately reduce the temperature to 140°C or 120°C fan. Bake for 1 hour until crisp on the outside.
Cool completely: Turn off the oven and leave the pavlova inside with the door slightly ajar until completely cold. This helps prevent cracking.
Prepare the topping: Whip the double cream with the icing sugar until soft peaks form. Spoon over the cooled pavlova and top with fresh strawberries just before serving.

Tips for the Best Pavlova

Why did my pavlova crack?

Cracks are usually caused by sudden temperature changes. Cooling the pavlova slowly in the oven helps reduce this and keeps the centre soft.

How do I know the sugar is fully dissolved?

Rub a little meringue between your fingers. If it feels smooth with no grit, the sugar has fully dissolved.

Can I make it ahead of time?

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

Serving Suggestions

Serve with extra strawberries on the side
Add a drizzle of strawberry coulis
Finish with a few mint leaves for freshness

Storage

Room temperature

The unfilled pavlova base keeps well in an airtight container for up to 24 hours.

Refrigerator

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

Freezing

The plain meringue base can be frozen for up to 1 month. Defrost at room temperature before decorating.

Nutrition

Calories: 360 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 15g
Saturated fat: 9g
Sodium: 90mg

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

FAQs

Can I make pavlova on a humid day?

It is best avoided, as humidity can make the meringue soft and sticky. Choose a dry day if possible.

Why is my pavlova chewy instead of crisp?

This usually means it needed a little longer in the oven. A crisp shell forms with slow, gentle baking.

Can I use frozen strawberries?

Fresh strawberries are best, as frozen ones release too much moisture and can soften the pavlova.

How do I get a soft centre?

Bake at a low temperature and allow the pavlova to cool slowly in the oven to keep the centre marshmallowy.