Mary Berry’s Christmas Pavlova

Mary Berry’s Christmas Pavlova is truly a holiday show stopper. While I am not a huge watcher of cooking shows, I enjoy watching The Great British Bake Off. It is a friendly and fun competition. Not like the cooking competition shows in the US where they are cut-throat with yelling and meanness rule. That is not my thing. I like niceness and kindness. Any way back to the pavlova, I saw this on the Master Class program where Mary Berry and Paul Hollywood create desserts by showing you how to make them. The Christmas program was my favorite. A couple recipes I want to try and this was one of them.

I was intimidated by this recipe at first. I have never made a pavlova; however, in Ireland they are a very common dessert. My Auntie Carmel is known to make a pretty amazing one. The recipe is using British ingredients with American English equivalents and measurements. I purchased vanilla bean paste and caster sugar through Amazon. I only converted the oven temps from celsius to fahrenheit. When baking, I am finding it is better to weigh your ingredients than using cups. Baking is more science than art. It is worth investing in scale that does grams and ounces.



Mary Berry’s Christmas Pavlova


  • For the pavlova
  • - 6 large egg whites
  • - 350g/12oz caster sugar or super fine sugar
  • - 1 tsp white wine vinegar
  • - 1 tsp cornflour (corn starch)
  • For the filling
  • - 600ml/20fl oz double cream or whipping cream
  • - 1 tsp vanilla bean paste
  • - 50g/1¾oz icing sugar or powdered sugar, sifted
  • - 200g/7oz strawberries, hulled and quartered
  • - 300g/10½oz raspberries
  • - 200g/7oz blueberries
  • - a few mint leaves, to decorate (optional)
  • - icing sugar or powdered sugar, for dusting


  • - Preheat the oven to 160C/140C Fan/Gas 3 or 285F.
  • - Line a large baking tray with baking parchment and draw a 30cm/12in circle in the middle of the paper.
  • - Put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed.
  • - Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy.
  • - Mix the vinegar and cornflour in a cup until smooth, then stir into the egg whites.
  • - Spoon the meringue onto the ring drawn on the baking parchment.
  • - Using a large spoon make a shallow trench in the meringue for the cream and fruit to sit in.
  • - Transfer to the oven and immediately reduce the temperature to 140C/120C Fan/Gas 1 or 250F. - --- Bake for 1 hour–1 hour 15 minutes, until the outside is hard but still white.
  • - Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.
  • - To assemble, whip the cream, vanilla paste and icing sugar until stiff peaks form when the whisk is removed.
  • - 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 into wedges.
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