Make the most of autumn with Mary Berry: Pear and ginger pavlova


Make the most of autumn with Mary Berry: Pear and ginger pavlova

Putting on a super spread this season is easy with recipes from Mary Berry’s latest cookbook  

This pear & ginger pavlova is the ultimate dessert for impressing dinner guests

This pear & ginger pavlova is the ultimate dessert for impressing dinner guests

Pear and ginger is a really great combination. This pavlova is sprinkled with pomegranate seeds just before serving – they look so pretty and glisten like little gems.

Serves 6

  • 3 egg whites
  • 175g (6oz) caster sugar
  • 1 level tsp cornflour
  • 1tsp white wine vinegar

For the topping 

  • 5 fairly ripe pears, peeled, cored, and chopped into chunky slices
  • Juice of ½ a lemon
  • 50g (1¾oz) caster sugar
  • 300ml (10fl oz) double cream, whipped
  • 6 bulbs of stem ginger from a jar, drained and coarsely chopped
  • 1 small pomegranate
  • Icing sugar, to dust

Preheat the oven to 160°C/fan 140°C/gas 3. Whisk the egg whites with an electric whisk until they look like clouds. 

Gradually add the sugar a little at a time, whisking on maximum until the whites are stiff and glossy. 

Mix the cornflour and vinegar in a cup until smooth, then stir into the meringue mixture.

Line a baking sheet with parchment and draw a 20 x 30cm rectangle on it. 

Spread the meringue mixture out into the rectangle with a knife, then create a well in the middle by building up the sides.

Prepare ahead and freeze 

The unfilled pavlova can be kept, wrapped in clingfilm then foil, in a cool place for up to 1 month. It can be frozen at this stage for up to 6 months.

Slide the baking sheet into the oven and immediately reduce the temperature to 150°C/fan 130°C/gas 2, and bake for 1 hour. 


Turn the oven off and leave the meringue in for a further 1 hour to dry out.

To make the topping, put the pears, lemon juice and sugar into a small pan and barely cover with water. 

Simmer gently over a low heat for 10 minutes, or until the pears are just tender. Leave in the liquid until needed, then drain.

Slice half of the pears into thin slices and reserve for decoration. 

Chop the remaining pears into chunks and stir into the whipped cream with the ginger.

Arrange the pavlova on a serving plate, spoon the cream into the well, and decorate with the reserved pears. 

Cut the pomegranate in half, pick out the seeds and sprinkle them over the top. 

Serve the pavlova at room temperature, dusted with some icing sugar.

The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. Text © Mary Berry 2010, 2019. To order a copy for £20, call 01603 648155 or go to P&P free. Offer valid until 26 October 2019. Photographs: Georgia Glynn Smith  

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