Mary Berry Pavlova (Christmas Wreath)
Here's how to make the best Pavlova using Mary Berry's meringue recipe. This pavlova is in a wreath shape making it perfect for Christmas.
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
Fun Fact: The meringue almost doubles in size when baking in the oven
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.
Nutrition
Calories: 345kcalCarbohydrates: 46gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 15mgPotassium: 132mgFiber: 2gSugar: 43gVitamin A: 757IUVitamin C: 23mgCalcium: 43mgIron: 0.4mg
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