Berry Pavlova Recipe | Mary Berry's Absolute Favourites | Mary Berry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Separate the eggs, using 3 fresh eggs.

Whisk the egg whites on full speed until they look like clouds.

Add 175 g of caster sugar, a spoonful at a time, while keeping the mixer on full speed until the meringue is stiff.

Mix 1 teaspoon of corn flour and 1 teaspoon of white wine vinegar together, then fold it into the meringue.

Prepare a baking sheet topped with baking paper with a 20 cm circle marked out and spread the meringue mixture within that circle.

Turn down the preheated oven from 140° fan to 130° and cook the pavlova for 1 hour.

After cooking, turn off the oven and leave the pavlova inside to cool for 2 to 3 hours.

Prepare the filling by adding 225 g of black currants and 225 g of red currants to a pan with 175 g of caster sugar, stirring gently until the sugar melts.

Turn off the heat and add 175 g of blueberries, leaving to cool completely before adding the raspberries.

Add 2-3 tablespoons of cassis to the fruit mixture.

Once the pavlova has cooled, spread whipped cream over the pavlova, pushing it to the sides to prevent fruit juice from soaking into the meringue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens