A fantastic centrepiece for any occasion, the pavlova is an impressive dessert that is deceptively easy to make. (Once you've mastered your meringue technique).
This pavlova recipe by Mary Berry is topped with berries, however, depending on the season you can use whatever fruits you like.
The pavlova can be made up to one month ahead and stored, making it great for a special occasion such as a birthday or family get-together. To store, simply wrap it in clingfilm and then foil and keep in a cool place.
Ingredients: Mary Berry pavlova
For the pavlova:
6 large free-range egg whites
350g/12oz caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling:
600ml/20fl oz double cream
1 tsp vanilla bean paste
50g/1¾oz icing sugar, sifted
200g/7oz strawberries, hulled and quartered
300g/10½oz raspberries
200g/7oz blueberries
50g/1¾oz pomegranate seeds
a few mint leaves, to decorate (optional)
icing sugar, for dusting
Method: Mary Berry pavlova
Step 1
Preheat the oven to 160°C/140°C fan/Gas 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
Step 2
Put six egg whites into a mixing bowl and whisk the egg whites with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they form soft peaks and are stiff and glossy. Mix the cornflour and vinegar in a cup until smooth, then stir into the bowl.
Step 3
Spoon the meringue between the 2 circles on the baking paper, one teaspoonful at a time to make a wreath shape. Using a large spoon, make a trench in the meringue for the cream and fruit to sit in. Slide into the oven, then immediately reduce the temperature to 140°C/120°C fan/Gas 1 and bake for 1 hour–1 hour 15 minutes. Turn the oven off and leave the pavlova inside for an hour or overnight to dry.
Step 4
To assemble, whip the cream, vanilla and icing sugar until just stiff. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut in wedges.
Watch the video below to see cooking legend Mary Berry in action in 1979 on ''Afternoon Plus' as she shows how to make her tried and tested Pavlova.