mary berry pavlova wreath pear
Mary berry pavlova wreath pear is a delicious dessert that combines the crisp and chewy texture of a classic pavlova with the sweet, juicy flavor of pears. This dessert features a meringue base made from egg whites, sugar, and vinegar, which is then topped with whipped cream and fresh pears. The wreath shape makes it a showstopping centerpiece for any occasion, from holiday dinners to summer picnics. With its combination of textures and flavors, this dessert is sure to impress your guests and satisfy your sweet tooth.
Why people also love mary berry pavlova wreath pear
People love Mary Berry’s Pavlova Wreath with Pear for several reasons. Firstly, the meringue base is crispy on the outside and soft and chewy on the inside, providing a delicious textural contrast. The addition of vinegar to the meringue also creates a lovely tangy flavor that balances out the sweetness.
The combination of fresh whipped cream and juicy pears adds a fruity, creamy layer that complements the meringue base perfectly. Pears are an excellent choice for this dessert because they are sweet but not too overpowering, and they pair well with both the meringue and cream.
Finally, the wreath shape of the pavlova adds an element of sophistication and elegance to the dessert, making it perfect for special occasions or when you want to impress your guests.
Ingredients:
- 4 large egg whites
- 225g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 300ml double cream
- 4 ripe pears, peeled, cored, and sliced
- 2 tbsp icing sugar
- Fresh mint leaves, to decorate
Instructions:
- Preheat the oven to 160°C (140°C fan)/325°F/Gas 3. After this,Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites until they form stiff peaks.
- Gradually add the caster sugar, one spoonful at a time, whisking between each addition until the mixture becomes thick and glossy.
- Add the white wine vinegar and cornflour and whisk briefly to combine.
- Spoon the mixture onto the lined baking sheet in a wreath shape, making a well in the center for the filling.
- Bake the meringue in the preheated oven for 1-1 ½ hours until it’s crisp on the outside and soft on the inside. Allow the meringue to cool completely before assembling the pavlova.
- In a separate mixing bowl, whip the double cream until it forms soft peaks.
- Spread the whipped cream over the cooled meringue, leaving a well in the center for the pears.
- Arrange the sliced pears on top of the cream.
- Dust the pears with icing sugar and garnish with mint leaves before serving.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 1-1 ½ hours
- Total Time: 1 ½ – 2 hours
- Difficulty: Intermediate
- Yield: 8 servings
- Serving Suggestions: Serve the pavlova wreath as a centerpiece dessert at a dinner party or special occasion. Alternatively, it can be cut into slices and served as a lighter dessert after a family meal.
Expert Tips & Tricks:
- Make sure the mixing bowl you use for the egg whites is free from any grease or residue, as this will prevent the egg whites from forming stiff peaks.
- Add the sugar to the egg whites gradually, whisking between each addition, as this helps to keep the mixture glossy and thick.
- The meringue can be made in advance and stored in an airtight container for up to 2 days before assembling the pavlova.
- Don’t over-whip the cream, as it can become grainy. Look for soft peaks instead of stiff peaks.
- Use ripe, juicy pears for the filling, as they provide a nice contrast to the sweet meringue.
Nutrition Information:
Each serving of Mary Berry’s Pavlova Wreath with Pear contains approximately 293 calories, 11g fat, 46g carbohydrates, 3g protein, and 1g fiber.
Presentation:
To present the pavlova wreath, place it on a large serving platter or cake stand. Dust the pears with additional icing sugar and garnish with fresh mint leaves. You could also add some edible flowers or berries for extra color and texture. Slice the pavlova into portions when serving, making sure to get some of the meringue, cream, and pears in each slice.
Variations and substitutions for Mary berry pavlova wreath pear:
- Fruits: You can substitute the pears with other seasonal fruits such as strawberries, raspberries, blueberries or kiwi fruit. Or mix in a combination of different berries for a colorful pavlova.
- Lemon Curd: For a tangy twist, you could also add a layer of lemon curd to the whipped cream before arranging the fruit on top of it.
- Nuts: Adding chopped nuts such as pistachios or almonds would provide an additional crunchy texture to the dish.
- Chocolate: Drizzle melted dark chocolate over the finished pavlova for a more decadent dessert.
- Reduced Sugar: Reduce the amount of sugar in the recipe by half and replace it with a low-calorie sweetener instead.
Substitutions:
- Vinegar: If you don’t have white wine vinegar, you can use apple cider vinegar or even lemon juice as a substitute.
- Cornflour: Cornstarch can be used in place of cornflour.
- Double Cream: Heavy cream can be used instead of double cream for a lighter option.
- Icing Sugar: Granulated sugar can be blended in a food processor to make powdered sugar. Additionally, if you’re looking for a healthier alternative, you can use coconut sugar instead of icing sugar.
Recommendations and notices:
- Be careful not to overbeat the egg whites as they may turn grainy. Stop beating when the mixture forms stiff peaks.
- The pavlova should be baked at a low temperature for a longer period of time to ensure it cooks evenly and doesn’t crack.
- Allow the pavlova to cool completely before adding the whipped cream and pears. A hot meringue will melt the cream and make it difficult to arrange the fruit.
- Store leftovers in an airtight container in the refrigerator. The pavlova should be consumed within 2-3 days.
- If you’re looking for a gluten-free dessert option, this recipe is perfect as it doesn’t contain any wheat flour.
- Avoid opening the oven door while the pavlova is baking as this can cause the pavlova to collapse.
- To ensure that the meringue is cooked properly, check that the pavlova is dry on the outside and sounds hollow when tapped on the bottom.
- You can make the pavlova base in advance and store it in an airtight container for up to 2 days before assembling the wreath.
- When whipping the cream, be careful not to overwhip it as it can turn into butter. Stop when it reaches soft peaks.
- When cutting the pears, make sure they are not too ripe as they may become mushy and lose their shape when arranged on top of the whipped cream.
- Feel free to adjust the sugar to your taste. However, be aware that reducing the amount of sugar may affect the texture of the meringue and make it less stable.
- Lastly, if you’re making this recipe for guests or a special occasion, consider decorating the pavlova with some fresh herbs or flowers for an elegant presentation.
FAQ for mary berry pavlova wreath pear
Yes, you can make the pavlova base in advance and store it in an airtight container for up to 2 days before assembling the wreath.
Yes, you can substitute the pears with other seasonal fruits such as strawberries, raspberries, blueberries or kiwi fruit.
Yes, you can use caster sugar instead of granulated sugar.
Yes, adding chopped nuts such as pistachios or almonds would provide an additional crunchy texture to the dish. You can sprinkle them over the whipped cream and fruit before serving.
Yes, you can use apple cider vinegar or even lemon juice as a substitute for white wine vinegar.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
It is not recommended to freeze pavlova as it may cause it to become soggy.
Baking at a low temperature for a longer period of time will ensure that the pavlova cooks evenly and doesn’t crack.
Conclusion
Mary Berry’s Pavlova Wreath with Pear is a delicious and elegant dessert that’s perfect for special occasions or when you want to impress your guests. The combination of crispy meringue, sweet whipped cream, and juicy pears creates a delectable textural contrast and flavor profile. This recipe is easy to follow and produces stunning results that will have everyone asking for the recipe.
