This recipe combines the flavors of Scottish Cranachan and classic Pavlova to create a delightful dessert. Featuring a soft meringue topped with a mix of raspberries, whisky, and oats, and finished with a creamy layer, this Mary Berry Cranachan Pavlova is great for special occasions or family desserts.
It serves 6-8 people and takes about 1 to 1.5 hours to prepare.
What is Mary Berry’s Cranachan Pavlova?
Mary Berry’s Cranachan Pavlova is a delightful dessert that merges the textures and flavors of two beloved treats: Pavlova and Cranachan. It features a meringue base topped with whipped cream, raspberries, toasted oats, and a hint of whisky.
Why You’ll Love This Recipe
- Delightful Texture Contrast: The crisp meringue base paired with the creamy, soft topping provides a satisfying textural contrast.
- Flavor Fusion: Combining the sweet, tartness of raspberries with the earthiness of toasted oats and the warmth of whisky creates a complex flavor profile.
- Visually Impressive: This dessert is not only delicious but also a feast for the eyes, making it a showstopper at any event.
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Ingredients Needed for Mary Berry’s Cranachan Pavlova
For the Meringue:
- 4 large egg whites
- 1 cup caster sugar (220 grams or 7.76 ounces)
- 1 tsp white vinegar
- 1 tsp cornflour (cornstarch in the US)
- 1 tsp vanilla extract
For the Filling:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp Scotch whisky
- 2 tbsp honey
- 1 cup heavy cream (double cream)
- 2 tbsp confectioners’ sugar
- 1/4 cup rolled oats, lightly toasted
Useful Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Small frying pan for toasting oats
- Measuring cups and spoons
Instructions to Make Mary Berry’s Cranachan Pavlova
Step 1. Prepare the Meringue Base
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with parchment paper.
- Beat the egg whites until stiff peaks form. Gradually add sugar to achieve a glossy meringue.
- Incorporate the cornflour, vinegar, and vanilla extract by folding them gently into the meringue.
- Shape the meringue on the baking sheet into a circle, forming a slight dip in the center to hold the filling.
- Bake for 1 hour. Then turn off the oven and let the meringue cool inside to prevent cracking.
Step 2. Prepare the Filling
- Toast the oats in a dry pan until golden. Let them cool.
- Whip the cream with confectioners’ sugar until it forms soft peaks.
- Mix in the whisky, honey, and toasted oats (save some oats for garnish).
Step 3. Assemble the Pavlova
- Spread the whipped cream mixture over the completely cooled meringue.
- Decorate with fresh raspberries and the reserved toasted oats.
- Add a final drizzle of honey for an extra touch of sweetness.
What Do I Serve With Mary Berry Cranachan Pavlova?
Choosing the right accompaniments for Mary Berry’s Cranachan Pavlova can enhance its flavors and make your dessert course truly memorable.
Here are some delightful options to serve alongside this exquisite dish:
- Lightly Sweetened Coffee: Complement the sweetness of the pavlova with a cup of freshly brewed coffee, lightly sweetened.
- Sparkling Wine: Serve with a chilled glass of sparkling wine to elevate the festive feel.
- Fruit Compote: Offer a side of mixed berry compote for an extra burst of fruity flavor.
- Lemon Sorbet: Refresh the palate between bites with a small serving of lemon sorbet.
- Whipped Cream: Add an extra dollop of lightly sweetened whipped cream for those who desire more creaminess.
Pro Tips to Make Perfect Mary Berry Cranachan Pavlova
Ensuring your Mary Berry Cranachan Pavlova turns out perfectly every time involves a few key techniques and considerations.
Here are some pro tips to help you achieve the best results:
- Ensure Clean Equipment: Start with a grease-free bowl and beaters to get the stiffest meringue peaks.
- Oven Temperature Accuracy: Use an oven thermometer to ensure your oven is at the correct temperature, as fluctuations can affect the meringue.
- Gradual Sugar Addition: Add sugar slowly to the egg whites to ensure they fully dissolve and provide a glossy finish.
- Cooling in the Oven: Let the meringue cool in the oven with the door slightly ajar to prevent cracks.
- Assemble Just Before Serving: Keep the components separate and assemble the pavlova shortly before serving to maintain texture.
Variations of Mary Berry Cranachan Pavlova
Experimenting with different variations can bring a new twist to the traditional Cranachan Pavlova.
Here are some ideas to inspire your creativity:
- Chocolate Drizzle: Enhance the pavlova with a drizzle of dark chocolate for a richer taste.
- Nutty Flair: Add chopped hazelnuts or almonds to the oat mixture for added crunch.
- Seasonal Fruits: Top with seasonal fruits such as sliced peaches or plums during the summer months.
- Minty Freshness: Introduce a few mint leaves for a refreshing flavor contrast.
- Yogurt Replacement: Swap some of the whipped cream for Greek yogurt to reduce sweetness and add tang.
How Do I Store Mary Berry Cranachan Pavlova Leftovers?
Proper storage of your Mary Berry Cranachan Pavlova leftovers will help maintain their quality and texture.
Here are the best practices for storage:
- Refrigerate Promptly: Store any leftovers in the refrigerator as soon as possible.
- Airtight Container: Use an airtight container to keep the pavlova from absorbing odors.
- Separate Components: If possible, store the meringue separate from the whipped topping and fruit to keep it crisp.
- Consume Quickly: Enjoy leftovers within 1-2 days for best quality.
How Do I Reheat Mary Berry Cranachan Pavlova’s Leftovers?
Reheating Mary Berry Cranachan Pavlova is not typically recommended as it can affect the texture and integrity of the meringue and cream. However, if necessary, here are a few tips:
- Avoid Microwaving: Do not use the microwave as it will make the meringue chewy and soften the cream excessively.
- Room Temperature: Simply allow the pavlova to come to room temperature for about 10-15 minutes before serving.
- Brief Oven Reheat: If you must warm the meringue, place it in a very low oven (no more than 100°F or 38°C) for a few minutes.
Nutrition Value List:
- Calories: Approximately 320 per serving
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 65mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
FAQs
Can I Make Mary Berry’s Cranachan Pavlova Ahead of Time?
Yes, you can prepare parts of this dessert ahead of time. The meringue base can be made a day in advance and stored in an airtight container at room temperature. Prepare the cream filling and keep it refrigerated, but assemble the pavlova close to serving time to maintain the best texture.
How Do I Prevent the Meringue from Cracking?
To prevent cracking, ensure the oven temperature is accurate and consistent. Avoid opening the oven door during baking. Let the meringue cool down slowly in the oven after turning it off, with the door slightly ajar, to minimize temperature shock.
What’s the Best Way to Get Stiff Peaks in My Meringue?
For stiff peaks, make sure your mixing bowl and beaters are completely clean and dry, as any grease can prevent the egg whites from aerating. Add the sugar gradually while beating the egg whites, and use room-temperature eggs to achieve the best volume.
How Can I Add More Flavor to the Cranachan Filling?
To enhance the flavor of the Cranachan filling, consider using high-quality, aged whisky and fresh, organic raspberries for a deeper taste. You can also infuse the cream with a bit of vanilla or almond extract for an extra layer of flavor.
Final Words
This guide shows you how to make Mary Berry’s Cranachan Pavlova and gives you tips for making it perfect. It’s a great dessert for special occasions or just as a treat. Try making this delicious dessert and enjoy every bite! Your guests are sure to love it