Learn how to make a perfect pavlova with Mary Berry's tips and tricks, this is a great dessert for Christmas and special occasions because it can be made well ahead and stored for up to a month. #MaryBery #MaryBerrysAbsoluteFavourites #MaryBerryRecipes | Mary Berry the cook
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Mary Berry's Raspberry Pavlova • 3 large egg whites • 3/4 cup (175g) superfine sugar • 1 teaspoon white vinegar • 1 teaspoon cornstarch • 1 cup (225g) fresh raspberries • 1 1/4 cups (300ml) heavy cream, whipped • Confectioners’ sugar, for dusting 1. Preheat the oven to 325°F (275°F for convection). Line a baking sheet with nonstick or silicone paper and mark an 8-inch (20 cm) circle as a guide. 2. In a clean mixing bowl, beat the egg whites on high speed until soft peaks form. 3. Gradually add t
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