Name: Hairy Bikers Pavlova Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 4 large egg whites; 225g caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar; ½ tsp vanilla extract; 300ml double cream; 1 tbsp icing sugar; 400g mixed fresh berries

This classic Hairy Bikers pavlova recipe is made with egg whites, caster sugar, cornflour, and white wine vinegar for a crisp meringue shell with a soft marshmallow centre. Topped with whipped double cream and fresh mixed berries, it serves 8 and takes under 2 hours from start to finish.

I make this every summer when berries are at their best and it never fails to impress. It looks far more difficult than it actually is, which makes it my favourite dessert to bring to a gathering.

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Hairy Bikers Pavlova Ingredients

For the Meringue:

4 large egg whites, at room temperature
225g (8oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract

For the Topping:

300ml (10fl oz) double cream
1 tbsp icing sugar
400g (14oz) mixed fresh berries (such as strawberries, raspberries, blueberries, and blackberries)

How To Make Hairy Bikers Pavlova

Preheat and prepare: Preheat your oven to 150°C (130°C fan/gas 2). Draw a 20cm circle on a sheet of baking parchment and place it on a large baking sheet.
Whip the egg whites: In a spotlessly clean glass or metal bowl, whisk the egg whites with an electric mixer on medium speed until they form stiff peaks. When you lift the whisk, the peaks should hold their shape without drooping.
Add the sugar: Add the caster sugar one tablespoon at a time while continuing to whisk. Wait until each spoonful is fully dissolved before adding the next. The finished meringue should be very thick, stiff, and glossy.
Fold in the extras: Gently fold in the cornflour, white wine vinegar, and vanilla extract using a large metal spoon. Be careful not to knock the air out of the mixture.
Shape and bake: Spoon the meringue onto the circle on your prepared parchment and use a spatula to shape it into a nest with a shallow crater in the middle. Place in the oven and immediately reduce the temperature to 120°C (100°C fan/gas ½). Bake for 1 hour and 15 minutes.
Cool completely: Turn the oven off, open the door slightly, and leave the pavlova inside to cool down slowly. This can take a few hours and is the key to preventing cracks. If you love Hairy Bikers lemon meringue pie, you will know this slow-cooling trick already.
Assemble and serve: Whip the double cream with the icing sugar until it forms soft peaks. Transfer the cooled meringue to a serving plate, fill the centre with cream, and pile the fresh mixed berries on top.

What Is the Secret to a Perfect Pavlova?

Spotless bowl: Any trace of grease or egg yolk will stop the whites from reaching full volume. Wipe the bowl and whisks with lemon juice or vinegar before you start.
Sugar pace: Add the caster sugar one tablespoon at a time and wait for each spoonful to dissolve. Rushing this step causes a gritty meringue that weeps sticky syrup.
Vinegar and cornflour: The vinegar stabilises the egg whites and the cornflour creates that soft marshmallow centre. Do not skip either one.
Slow cool-down: Turn the oven off and leave the door ajar for at least 2 hours. A sudden temperature change is the main cause of cracking and collapsing.
Room-temperature eggs: Separate your eggs while cold for a cleaner split, then let the whites sit at room temperature for 20 minutes before whisking. Warm whites whip up with more volume.

What To Serve Pavlova

A pavlova is a complete dessert on its own, but it pairs well with a light fruit coulis drizzled over the top. A simple raspberry or passion fruit sauce adds an extra layer of tartness that balances the sweet meringue.

For a summer spread, serve alongside Hairy Bikers apple and blackberry crumble for a warm-and-cold contrast. A small glass of dessert wine or elderflower cordial makes a lovely pairing.

How Long Will This Keep?

Pavlova is best eaten the day it is made. Once cream and fruit go on, the meringue softens within hours. Leftovers will keep in the fridge for up to 24 hours but the shell will lose its crispness.

The unfilled meringue base can be made a day ahead. Store it in an airtight container at room temperature — do not refrigerate it or it will turn sticky. Add the cream and berries just before serving.

Nutrition Facts

Calories:330 kcal
Total Fat: 15g
Saturated Fat: 9g
Sugars: 35g
Sodium: 50mg
Protein: 3g

Frequently Asked Questions

Why did my pavlova crack? Large cracks are caused by cooling too quickly. Leave the pavlova in the turned-off oven with the door ajar for at least 2 hours.

Does pavlova need cornflour? Yes — cornflour stops the inside from drying out and gives you that soft, marshmallow centre. Use only 1 teaspoon though, as too much leaves a floury taste.

Can I make pavlova the day before? The meringue base can be baked a day ahead and stored in an airtight container at room temperature. Add the cream and fruit just before serving.

What are the main ingredients in a pavlova? Egg whites, caster sugar, cornflour, and white wine vinegar form the meringue base. The topping is whipped double cream and fresh seasonal fruit.

How does the Hairy Bikers pavlova compare to Mary Berry’s? Both use a classic meringue base but the Hairy Bikers version bakes at a slightly lower temperature for a softer centre. Mary Berry’s recipe includes vanilla bean paste, while this one uses standard vanilla extract and mixed berries instead of pomegranate seeds.

Can I use different fruit for the topping? Mixed berries are classic but passion fruit, sliced peaches, kiwi, or mango all work well. Use whatever is fresh and in season.

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