Summer berry pavlova
Summer berry pavlova is the perfect showstopper summer dessert. This Mary Berry recipe is so easy to make, even kids can do it!
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
- 4 large egg whites
- 225 g caster sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
For the topping
- 300 ml double or whipping cream
- Fresh summer berries about 250g + strawberries, raspberries, blueberries etc.
Preheat the oven to 160C / 140C Fan / gas 3 and prepare a baking tray
Line a baking tray with baking paper and mark a 23cm (approx) circle on it.
Add the cornflour and vinegar.
Bake the Pavlova
Pour the meringue out on to your baking tray and spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later).
Pop in your preheated oven and immediately reduce the temperature to 150C /130C Fan /Gas 2.
Bake for about an hour until it turns a pale beige colour. Turn the oven off and let the Pavlova to become cold in the oven, (we left it for another hour). If you keep the oven door closed you’ll get a more marshmallowy meringue.
Add the cream and fruit
Whip the cream until it’s stiff. Keep an eye on it and stop just before you think you need to as it’s really easy to over whisk it.
Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate.
Top with your whipped cream and fruit.
Chill for an hour before serving. Enjoy!