James Martin Pavlova Recipe

This James Martin pavlova recipe is a classic British dessert with a crisp outer shell and a soft, marshmallow-like centre. It is light, elegant, and finished with softly whipped cream and fresh fruit for balance and freshness. The recipe is straightforward and suitable for confident beginners who want impressive results. Total time is around 2 hours plus cooling.

Ingredients

For the pavlova base

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

For the topping

• 300ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• Fresh berries such as strawberries, raspberries, and blueberries

How to Make James Martin Pavlova

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Line a large baking tray with baking parchment and draw a 20cm circle as a guide.
• Whisk the egg whites: Place the egg whites into a clean, dry bowl. Whisk with an electric mixer until stiff peaks form and the mixture looks glossy.
• Add the sugar: Add the caster sugar one tablespoon at a time, whisking well after each addition. The meringue should feel smooth with no grit when rubbed between your fingers.
• Finish the meringue: Gently fold in the cornflour, vinegar, and vanilla extract using a large metal spoon.
• Shape the pavlova: Spoon the meringue onto the prepared tray, using the drawn circle as a guide. Shape the sides slightly higher than the centre to hold the topping.
• Bake slowly: Place in the oven and bake for 1 hour and 15 minutes. The pavlova should be crisp on the outside and pale in colour.
• Cool completely: Turn off the oven, leave the door slightly ajar, and allow the pavlova to cool completely inside. This helps prevent cracking.
• Prepare the topping: Whip the double cream with icing sugar and vanilla until soft peaks form.
• Assemble and serve: Spoon the cream over the cooled pavlova and finish with fresh berries just before serving.

Tips

Why is my pavlova soft or sticky?

This usually happens if the sugar is not fully dissolved or if the oven temperature is too high. Add the sugar slowly and bake at a low temperature.

How do I get a marshmallow centre?

Baking slowly and allowing the pavlova to cool gradually in the oven helps create a soft centre with a crisp shell.

Can I make pavlova in advance?

You can bake the pavlova base a day ahead and store it in an airtight container. Add cream and fruit just before serving.

Serving Suggestions

• Serve with mixed berries and a drizzle of berry coulis
• Top with passion fruit pulp for a sharp contrast
• Pair with lightly sweetened mascarpone instead of cream

Storage

Room temperature

The plain pavlova base keeps for up to 2 days in an airtight container.

Refrigerator

Once topped with cream, store in the fridge and eat within 24 hours.

Freezing

Freezing is not recommended as it affects the texture.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 9g
• Sodium: 60mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Pavlova Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin pavlova with a crisp shell, soft marshmallow centre, and fresh cream and berries.

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

• 1 tsp vanilla extract

• Fresh berries

Directions

• Preheat oven to 150°C or 130°C fan and line a baking tray.
• Whisk egg whites until stiff peaks form.
• Add sugar gradually, whisking until glossy and smooth.
• Fold in cornflour, vinegar, and vanilla.
• Shape onto tray and bake for 75 minutes.
• Cool completely in the oven with the door ajar.
• Whip cream with icing sugar and vanilla.
• Top pavlova with cream and fresh berries before serving.

Notes

• Add sugar slowly to ensure a smooth meringue.
• Cool gradually to prevent cracking.
• Top just before serving for best texture.