James Martin Pavlova is the ultimate summer dessert, offering a masterclass in texture and elegance. It is made with a base of French meringue that is enriched with cornflour and vinegar to create a unique structure, then piled high with lightly sweetened whipped double cream and a vibrant jewel box of fresh seasonal berries. The result is a dessert of contradictions: a fragile, crisp outer shell that shatters upon the touch of a spoon, revealing a marshmallow-soft, chewy center that melts in the mouth. It is perfect for a celebratory birthday cake, a grand Christmas centerpiece, or a luxurious finish to a summer barbecue.
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Why You Will Love This Pavlova Recipe:
- Marshmallow Center: Unlike standard meringues which are dry all the way through, the addition of cornflour and vinegar gives this Pavlova that signature chewy, soft middle that distinguishes it from a hard meringue nest.
- The “Wow” Factor: It is naturally voluminous and impressive. When piled high with cream and fruit, it looks like a professional bakery creation with very little actual effort.
- Make-Ahead Magic: The meringue base actually benefits from being made a day in advance and left to dry out, making it the perfect stress-free dessert for entertaining.
- Versatile Canvas: While berries are classic, you can top this with roasted rhubarb in winter, tropical mango and passion fruit in summer, or even chocolate shavings and hazelnuts for a decadent twist.
James Martin Pavlova Ingredients
For the Meringue Base
- 6 large free-range egg whites (room temperature)
- 350 g golden caster sugar (or regular caster sugar)
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla bean paste (or high-quality extract)
For the Topping
- 400 ml double cream (heavy cream)
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
- 300 g mixed summer berries (strawberries, raspberries, blueberries, blackberries)
- 2 fresh passion fruits (optional, for zing)
- Fresh mint leaves (for garnish)
How To Make James Martin Pavlova
- Prepare the oven: by preheating it to 150°C (300°F). Line a large flat baking tray with non-stick baking parchment. Pro Tip: Draw a 23cm (9-inch) circle on the underside of the paper to use as a guide.
- Clean your equipment: thoroughly. Wipe the mixing bowl and whisk attachment with a lemon wedge or a paper towel dipped in vinegar. Any trace of grease or fat will stop the egg whites from whisking to full volume.
- Whisk the whites: by placing the egg whites in the bowl and whisking on medium-high speed until they form stiff peaks. If you turn the bowl upside down, they should not move.
- Incorporate the sugar: by keeping the whisk running on high speed and adding the caster sugar one tablespoon at a time. Count to ten between each spoonful. This slow process ensures the sugar dissolves completely. Whisk until the mixture is thick, glossy, and stands in stiff, sharp spikes.
- Add the stabilizers: by sprinkling the cornflour, white wine vinegar, and vanilla over the glossy meringue. Gently fold these in with a large metal spoon or spatula just a few times—do not overmix, or you will lose air.
- Shape the Pavlova: by spooning the mixture onto the circle on your baking parchment. Use a palette knife to spread it out to the edges of the circle, building up the sides slightly higher than the middle to create a “crater” or nest that will hold the cream later.
- Bake low and slow: by placing the tray in the oven and immediately reducing the temperature to 130°C (265°F). Bake for 1 hour.
- Cool completely: by turning the oven off and leaving the Pavlova inside with the door slightly ajar (stick a wooden spoon in the door). Let it cool completely in the oven for at least 3 hours or overnight. This gradual cooling prevents the shell from cracking due to sudden temperature changes.
- Assemble and serve: just before eating. Whisk the double cream with the icing sugar and vanilla until soft billowy peaks form. Spoon the cream generously into the center of the meringue. Top with the fresh fruit and drizzle with passion fruit pulp.
Recipe Tips
- The Sugar Test: To check if your meringue is ready, rub a small amount of the mixture between your thumb and forefinger. If it feels gritty, the sugar hasn’t dissolved yet—keep whisking. If it’s smooth, it’s ready.
- Room Temperature Eggs: Cold eggs are harder to whisk. Separate your eggs while cold (it’s easier), then let the whites sit at room temperature for 30 minutes before whisking for maximum volume.
- Weather Watch: Avoid making Pavlova on a rainy or humid day. Sugar absorbs moisture from the air, which can make your crisp shell turn sticky and soft (“weeping”).
- Assembly Timing: Assemble the Pavlova maximum 1 hour before serving. The moisture from the cream will eventually dissolve the sugar shell, causing it to collapse if left too long.
What To Serve With Pavlova?
While the cream and fruit are the main event, you can enhance the experience with a fresh fruit coulis (raspberry or mango) drizzled over the top for extra acidity. A glass of dessert wine, like a Sauternes or a Moscato, pairs beautifully with the sweetness of the meringue.
How To Store Leftovers Pavlova?
- Unfilled: The baked, cooled meringue base can be stored in an airtight container in a cool, dry place for up to 2 weeks.
- Filled: Once topped with cream and fruit, the Pavlova must be kept in the refrigerator. It is best eaten within 24 hours, as it will gradually soften and lose its crunch.
- Freezing: You strictly cannot freeze a decorated Pavlova. However, an unfilled meringue base can be carefully frozen in a rigid container for up to 1 month.
How To Reheat Leftovers Pavlova?
Important Rule: Do not reheat. Pavlova is a sugar structure that relies on air bubbles. Heating it will cause the sugar to melt and the structure to collapse instantly into a sticky puddle. It must always be served cold or at room temperature.
FAQs
Small cracks are normal and add rustic charm. Large cracks usually happen because the oven was too hot or it cooled down too quickly. Leaving it in the turned-off oven allows it to cool gradually, protecting the structure.
James Martin's Saturday Morning
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Check Price: £12.50 »This is called weeping it happens if the sugar wasn’t fully dissolved into the egg whites or if the Pavlova was underbaked. Ensure you whisk long enough and bake until the outside is dry.
It is not recommended. Brown sugar has a higher moisture content (molasses) which can make the meringue unstable and wet. Stick to white caster sugar or golden caster sugar for the best results.
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Pavlova Nutrition Facts
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 35mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 43g
- Protein: 3g
James Martin Pavlova Recipe
Course: Desserts, SnacksCuisine: Australian, BritishDifficulty: Easy4
servings20
minutes1
hour350
kcalJames Martin Pavlova is a spectacular dessert featuring a crisp white meringue shell and a soft, marshmallow-like center. Topped with vanilla whipped cream and a mountain of fresh summer berries. The perfect balance of sweet, creamy, and tart textures.
Ingredients
- For the Meringue Base
6 large free-range egg whites (room temperature)
350 g golden caster sugar (or regular caster sugar)
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla bean paste (or high-quality extract)
- For the Topping
400 ml double cream (heavy cream)
2 tbsp icing sugar, sifted
1 tsp vanilla extract
300 g mixed summer berries (strawberries, raspberries, blueberries, blackberries)
2 fresh passion fruits (optional, for zing)
Fresh mint leaves (for garnish)
Directions
- Prepare the oven: by preheating it to 150°C (300°F). Line a large flat baking tray with non-stick baking parchment. Pro Tip: Draw a 23cm (9-inch) circle on the underside of the paper to use as a guide.
- Clean your equipment: thoroughly. Wipe the mixing bowl and whisk attachment with a lemon wedge or a paper towel dipped in vinegar. Any trace of grease or fat will stop the egg whites from whisking to full volume.
- Whisk the whites: by placing the egg whites in the bowl and whisking on medium-high speed until they form stiff peaks. If you turn the bowl upside down, they should not move.
- Incorporate the sugar: by keeping the whisk running on high speed and adding the caster sugar one tablespoon at a time. Count to ten between each spoonful. This slow process ensures the sugar dissolves completely. Whisk until the mixture is thick, glossy, and stands in stiff, sharp spikes.
- Add the stabilizers: by sprinkling the cornflour, white wine vinegar, and vanilla over the glossy meringue. Gently fold these in with a large metal spoon or spatula just a few times—do not overmix, or you will lose air.
- Shape the Pavlova: by spooning the mixture onto the circle on your baking parchment. Use a palette knife to spread it out to the edges of the circle, building up the sides slightly higher than the middle to create a “crater” or nest that will hold the cream later.
- Bake low and slow: by placing the tray in the oven and immediately reducing the temperature to 130°C (265°F). Bake for 1 hour.
- Cool completely: by turning the oven off and leaving the Pavlova inside with the door slightly ajar (stick a wooden spoon in the door). Let it cool completely in the oven for at least 3 hours or overnight. This gradual cooling prevents the shell from cracking due to sudden temperature changes.
- Assemble and serve: just before eating. Whisk the double cream with the icing sugar and vanilla until soft billowy peaks form. Spoon the cream generously into the center of the meringue. Top with the fresh fruit and drizzle with passion fruit pulp.
Notes
- The Sugar Test: To check if your meringue is ready, rub a small amount of the mixture between your thumb and forefinger. If it feels gritty, the sugar hasn’t dissolved yet—keep whisking. If it’s smooth, it’s ready.
Room Temperature Eggs: Cold eggs are harder to whisk. Separate your eggs while cold (it’s easier), then let the whites sit at room temperature for 30 minutes before whisking for maximum volume.
Weather Watch: Avoid making Pavlova on a rainy or humid day. Sugar absorbs moisture from the air, which can make your crisp shell turn sticky and soft (“weeping”).
Assembly Timing: Assemble the Pavlova maximum 1 hour before serving. The moisture from the cream will eventually dissolve the sugar shell, causing it to collapse if left too long.
