Mary Berry Pavlova with Fresh Tropical Fruit

This Mary Berry pavlova is a perfect mix of crispy outside and soft, marshmallow-like inside with fresh tropical fruit toppings.

On a hot summer afternoon, there’s nothing better than a dessert that feels fresh and cool. That’s why I love making Mary Berry pavlova for summer parties. The crisp meringue base topped with tangy lemon curd and tropical fruits like mango and passion fruit always feels like a celebration. This recipe is straightforward, and the colorful fruits make it a beautiful centerpiece on any table. Give it a try for your next gathering!

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Prep Time 20

Cook Time 1 10

Cooling Time 1

Servings: 6

Course: Dessert

Cuisine: British

Calories: 280

Ingredients Method Notes

Ingredients

4 extra-large egg whites
1 cup plus 2 tablespoons 225g sugar
2 teaspoons white wine vinegar
2 teaspoons cornstarch
4 tablespoons lemon curd
2 mangoes sliced into thin strips
4 passion fruit halved (pulp and seeds scooped out)
1¼ cups 300ml heavy cream, whipped

Method

Preheat your oven to 275°F (140°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer until they form soft peaks.
Gradually add the sugar, one tablespoon at a time, beating well after each addition. Keep mixing until the meringue is thick and glossy and holds stiff peaks.
Gently fold in the cornstarch and white wine vinegar using a spatula. This helps the pavlova keep its shape and stay soft inside.
Spoon the meringue onto the parchment paper, shaping it into a circle about 8 inches wide with slightly higher edges to hold the filling.
Place the pavlova in the oven and bake for about 1 hour and 10 minutes. Then turn off the oven and leave the pavlova inside for another hour to cool slowly. This drying process makes the outside crisp while the inside stays soft.
Once cooled, spread the lemon curd inside the pavlova shell.
Whip the cream until it forms soft peaks and dollop it on top of the lemon curd.
Arrange the sliced mango and spoon the passion fruit pulp and seeds over the cream.
Serve immediately and enjoy the fresh, tropical flavors with the sweet, crunchy pavlova base.

Notes

Variations on the Classic Pavlova Toppings

One of the best things about pavlova is how flexible it is when it comes to toppings. While the classic Mary Berry pavlova uses mango, passion fruit, and lemon curd, you can easily switch things up to suit your taste or the season.

For a fresh and colorful twist, try topping your pavlova with mixed berries like strawberries, blueberries, raspberries, or blackberries. These fruits add a natural sweetness and a pop of color that looks beautiful on the white meringue.

If you want a tropical vibe but different flavors, pineapple chunks, kiwi slices, or shredded coconut work wonderfully. You can even add a drizzle of passion fruit syrup or a splash of honey to enhance the sweetness.

For a richer dessert, some people like to add a chocolate sauce or sprinkle grated dark chocolate over the whipped cream. You can also add nuts like toasted almonds or pistachios for a crunchy contrast.

Feel free to experiment with what you have on hand or what you love. The key is to balance the crisp, sweet meringue with fresh, juicy, or creamy toppings that complement each other well. This way, every pavlova you make can have a new and exciting flavor!