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Mary Berry Pavlova Wreath
A delicious pavlova wreath inspired by Mary Berry, this dessert is an absolute showstopper perfect for Christmas and all occasions. It’s flavoured with whipped cream, fruits and a homemade strawberry coulis.
This pavlova wreath not only looks good, but it tastes incredible too! In fact, it’s the best pavlova recipe EVER inspired by Mary Berry.
It has a deliciously crispy white shell with a soft marshmallow-like centre. Plus, it’s topped with freshly whipped cream, summer berries and a homemade strawberry coulis – what more could you ask for?
If you’re looking for a dessert suitable for summer, dinner parties and Christmas too, then this Mary Berry pavlova wreath is the perfect recipe!
Mary Berry Pavlova
Pavlovas are one of those desserts that look quite intimidating but in reality, it’s quite simple to make.
Trust me, making meringue is a lot easier than you might think, especially with Mary Berry’s pavlova meringue recipe at hand. This UK classic is pretty much foolproof and works for me every time!
I’ve added a homemade strawberry coulis taken from my mini meringue nests recipe (that’s filled with a white chocolate ganache) and oh my it takes this basic meringue wreath to a whole new level.
Though this meringue recipe is in a wreath shape, you can mould it into a classic pavlova shape or make mini pavlovas instead. This berry pavlova is perfect for summer, but the wreath shape makes it great for Christmas too.
Also, if you’re a fan of Marry Berry, then you’ll want to check out these tasty fork biscuits recipe!
Watch How To Make It
Christmas Pavlova Wreath Recipe
This pavlova wreath is your answer to the best Christmas dessert ever! It’s in a wreath shape, it can be made ahead of time, it tastes so good and it feeds many mouths.
You only need a few simple ingredients, and you can decorate the pavlova with whatever fruits or toppings you like. In summer I like to use summer berries like raspberries, strawberries and raspberries. At Christmas, I flavour this pavlova wreath with grated orange or crushed gingerbread biscuits on top.
Recipe Ingredients
Below are the ingredients needed to make this pavlova recipe, including the 4 recipe ingredients used to make the best meringue by Mary Berry:
Mary Berry Meringue Recipe
- Eggs: I used 6 large eggs that were stored at room temperature (cold eggs are harder to whip)
- Caster Sugar: Caster sugar is the best type of sugar for meringue as the size of the grains dissolve easily.
- White Wine Vinegar: Strengthens the whipped egg whites and makes it more stable.
- Cornflour: Cornflour is mixed into white wine vinegar which strengthens the mixture and helps create the marshmallow centre.
Pavlova Filling
- Double Cream: Whipped to create the pavlova base filling.
- Vanilla Extract: Added to flavour the whipped cream.
- Icing Sugar: Sweetens the whipped cream and also helps to stabilise the mixture.
- Fruit: I like to add summer berries to this pavlova recipe, but you can use any fruit that you like.
Strawberry Coulis
- Strawberries: Use fresh strawberries and cut them into quarters.
- Icing Sugar: Needed to create the coulis texture and add sweetness.
How To Make Mary Berry Pavlova Wreath
Below is a step-by-step guide on how to make this easy Mary Berry pavlova. Full recipe instructions are on the recipe card:
Mary Berry Basic Meringue Recipe
Step One:
Preheat your oven to 160°C (gas mark 3, 140°Fan) and line a baking tray with parchment paper. Draw a 30cm circle on the parchment paper, then draw a 15cm circle in the middle of the 30cm circle.
Separate the egg yolks from the egg whites and pour the egg whites into a large mixing bowl. Whisk the egg whites on a medium setting until it reaches soft peaks.
TIP: This takes me around 5 minutes using the electric hand mixers.
Step Two:
Gradually add the sugar little by little, whisking the mixture on the highest speed until the mixture has turned glossy and forms stiff peaks.
TIP: This step takes me an average of 7 to 10 minutes.
Step Three:
In a small mixing bowl mix together cornflour and white wine vinegar. Pour it into the meringue mixture and mix until evenly distributed.
Step Four:
Spoon the meringue onto the ring drawn on the parchment paper. Use the spoon to smooth edges or shape the meringue as you desire.
Put the meringue in the oven, reduce the oven temperature to 140°C (gas mark 1, 120°Fan) and bake in the oven for 1 hour and 15 minutes or until the outside is white and crisp. Then turn the oven off and leave the meringue inside for at least 1 hour or overnight for best results.
TIP: You can create a dip or trench on top of the meringue wreath which will be the designated spot for your toppings, but this is entirely optional.
Strawberry Coulis
Step Five:
Remove the hull from the strawberries and slice it into quarters. Place the strawberries in a pan with the icing sugar.
Simmer on a medium heat for 10 minutes or until the strawberries have broken down. For a smooth sauce, blend the mixture into a paste and pass it through a sieve.
Fruit Pavlova Toppings
Step Six:
To make the pavlova topping, add double cream, icing sugar and vanilla extract to a large mixing bowl and whisk together until stiff peaks form.
Spoon the cream on top of the meringue wreath. Top with fruit, strawberry coulis and dust with icing sugar.
My Top Tips
Use Older Eggs: The older the eggs you use to make meringue the better. This is because the proteins in old egg whites break down quicker than fresh eggs. That being said, you can still use fresh eggs if that’s what you have.
Don’t Add Egg Yolks!!: Be careful when separating the egg yolks from the egg whites. Including egg yolks into the mixture will prevent the egg whites from whipping up.
Make Sure The Sugar Dissolves: When adding the sugar into the whisked egg whites, make sure the sugar has fully dissolved otherwise when baked it will cause a syrup to leak out of the pavlova. If the egg white mixture feels gritty, then it needs to be whisked for longer.
Decorate Before You Bake: Use the back of a spoon or fork to decorate the meringue before baking it. You can create swirls, decorative peaks and textures that hold shape when baked.
Equipment Needed To Make Mary Berry Pavlova
To make this recipe you only need a few equipment listed below:
Electric Whisk: To whisk the egg whites to create a meringue texture.
Baking Paper: To draw the ring to create the pavlova wreath shape. Parchment paper also helps prevent the meringue sticking to the baking tray.
Mixing Bowls: To make the pavlova filling.
How To Store
Pavlovas are best eaten straight away, as the added whipped cream and moisture from the fruit can cause the meringue to soften overtime. If you want to store it for later, store the pavlova in an airtight container and keep in the fridge for up to 24 hours.
A basic meringue (without toppings) can last for up to a month wrapped in cling film and foil and stored in an airtight container.
FAQs
Yes, you can freeze meringue for up to one month stored in an airtight container. When defrosting, make sure the meringue doesn’t absorb water. If moisture seeps in, it can cause the outer layer of the meringue to lose its crispness.
Yes, you can make the meringue up to a month in advance, but don’t add cream or fruit until just before serving. Store the meringue in an airtight container until you are ready to assemble the pavlova together.
If your pavlova is brown, then it’s likely that your oven temperature is too hot or that the meringue was baked in the oven for too long. To prevent this, you can lower the oven temperature slightly.
More Show-Stopping Dessert Recipes
- Chocolate Tiffin
- Kinder Bueno Cheesecake
- Biscoff Cheesecake
- Strawberry And White Chocolate Cheesecake
- Pistachio Pavlova
Mary Berry Pavlova (Christmas Wreath)
Ingredients
Meringue
- 6 Large Eggs
- 350 g Caster Sugar
- 1 tsp White Wine Vinegar
- 1 tsp Cornflour
Pavlova Toppings
- 600 ml Double Cream
- 1 tsp Vanilla Extract
- 50 g Icing Sugar
- 200 g Strawberries
- 200 g Blueberries
- 200 g Raspberries
- Icing Sugar For Dusting (Optional)
Strawberry Coulis (Optional)
- 150 g Strawberries
- 50 g Icing Sugar
Instructions
Mary Berry Meringue
- Preheat your oven to 160°C (gas mark 3, 140°Fan) and line a baking tray with parchment paper.
- Draw a 30cm circle on the parchment paper, then draw a 15cm circle in the middle of the 30cm circle.
- Separate the egg yolks from the egg whites and pour the egg whites into a large mixing bowl. Whisk the egg whites on a medium setting until it reaches soft peaks.
- Gradually add the sugar little by little, whisking the mixture on the highest speed until the mixture has turned glossy and forms stiff peaks.
- In a small mixing bowl mix together cornflour and white wine vinegar. Pour it into the meringue mixture and mix until evenly distributed.
- Spoon the meringue onto the ring drawn on the parchment paper. Use the spoon to smooth edges or shape the meringue as you desire.
- Put the meringue in the oven, reduce the oven temperature to 140°C (gas mark 1, 120°Fan) and bake in the oven for 1 hour and 15 minutes or until the outside is white and crisp. Then turn the oven off and leave the meringue inside for at least 1 hour or overnight for best results.
Strawberry Coulis (Optional)
- Remove the hull from the strawberries and slice it into quarters. Place the strawberries in a pan with the icing sugar.
- Simmer on a medium heat for 10 minutes or until the strawberries have broken down. For a smooth sauce, blend the mixture into a paste and pass it through a sieve.
Pavlova Toppings
- To make the pavlova topping, add double cream, icing sugar and vanilla extract to a large mixing bowl and whisk together until stiff peaks form.
- Spoon the cream on top of the meringue wreath. Top with fruit, strawberry coulis and dust with icing sugar.
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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