Make Mary Berry’s charming strawberry pavlova – recipe

“Traditionally the inside of the meringue is soft and marshmallow-like and the outside is crisp,” said Mary Berry.

“Don’t worry if the pavlova cracks on the top – this is all part of its charm.”

Pavlova is a meringue-based dessert that originated in either Australia or New Zealand in the early 20th century.

Legend has it that the dessert wad named in honour of Russian ballerina Anna Pavlova, who was touring the countries in 1926.

Taking the form of a cake-like circle, a pavlova has a delicious crust and soft, light filling.

Recipe

Ingredients:

  • Four large egg whites
  • 225g (8oz) caster sugar
  • Two level tsp cornflour
  • Two tsp white wine vinegar

For the filling:

  • 300ml whipping or pouring double cream, whipped
  • About 350g (12oz) strawberries, halved or sliced

Essential equipment

  • Baking sheet
  • Whisk
  • Mixing bowl

READ MORE… Cooking fans sing praises of Mary Berry’s fish pie with soufflé topping

Method

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9. Remove the cold pavlova from the baking sheet and parchment and slide onto a serving plate.

10. Top with the whipped cream and strawberries, then chill in the fridge for one hour before serving.

Now the only thing left to do is to tuck into your homemade dessert and enjoy.

You can find this recipe and many more in Mary Berry’s My Kitchen Table: 100 Cakes and Bakes.

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