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A beautifully crisp and airy Pavlova topped with creamy custard, fresh strawberries, raspberries, cherries, and toasted almond slices.

Mary Berry-Style Pavlova with Creamy Custard & Fresh Fruit

Andra
Indulge in this exquisite Pavlova, showcasing a harmonious blend of textures and flavors. A crisp meringue base encases a velvety custard cream, all crowned with a medley of fresh strawberries, raspberries, cherries, and a sprinkle of roasted almond flakes. This dessert is a testament to the artistry of celebrated pastry chefs and is sure to impress at any gathering.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine English
Servings 8 people
Calories 359 kcal

Equipment

  • Electric/standing mixer

Ingredients
  

Meringue Base:

  • 4 large egg whites
  • 250 g caster sugar
  • 1 tablespoon cornflour
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract

Custard Cream Filling:

  • 4 large egg yolks
  • 150 g caster sugar
  • 30 g cornflour
  • 300 ml whole milk
  • 1 teaspoon vanilla extract

For Decoration:

  • Fresh strawberries hulled and halved
  • Fresh raspberries
  • Fresh cherries pitted and halved
  • Roasted almond flakes
  • Icing sugar for dusting

Instructions
 

Prepare the Meringue Base:

  • Preheat the Oven: Set your oven to 150°C (130°C fan-forced). Line a baking tray with parchment paper and draw 4 medium circles as a guide.
  • Whisk Egg Whites: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is thick and glossy.
    separating-egg-whites-and-yolks.png
  • Incorporate Dry Ingredients: Sift the cornflour over the meringue, then add the white wine vinegar and vanilla extract. Gently fold to combine.
  • Shape the Meringue: Spoon the meringue onto the prepared baking tray, using the circles as guide. Shape it into nests, ensuring the edges are slightly higher to hold the filling.
    creating-the-meringue-nests.png
  • Bake: Place the meringues in the oven and immediately reduce the temperature to 110°C (90°C fan-forced). Bake for 1 hour and 20 minutes, or until the meringue is crisp and dry. Turn off the oven and them to cool completely inside with the door closed.

Prepare the Custard Cream Filling:

  • Heat the Milk: In a saucepan, heat the milk until it just begins to simmer.
  • Mix Egg Yolks and Sugar: In a separate bowl/saucepan, whisk together the egg yolks, caster sugar, and cornflour until smooth.
    ingredients-for-the-custard-filling.png
  • Combine and Thicken: Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in the vanilla extract. Allow to cool completely.
    straining-the-custard-filling.png

Assemble the Pavlova:

  • Fill the Meringue: Once the meringue and custard are cooled, spoon the custard into the center of the meringue base.
    Start-the-assembly.png

Decorate:

  • Arrange the fresh strawberries, raspberries, and cherries on top of the custard. Sprinkle with roasted almond flakes and dust with icing sugar just before serving.
    decorate-with-cherries-raspberries-strawberries-and-toasted-almonds.png

Notes

Meringue Perfection: Ensure the mixing bowl is impeccably clean and grease-free to achieve optimal meringue volume.
Custard Cooling: Place a piece of cling film directly on the surface of the custard while cooling to prevent skin from forming.
Serving Suggestion: Assemble the Pavlova just before serving to maintain the meringue's crispness.
Keyword Dessert