This 3-egg pavlova is our smaller adaptation inspired by Mary Berry’s published pavlova technique. Her official recipe uses 4 egg whites with 225g caster sugar, cornflour and vinegar; this version scales those core proportions down for 3 egg whites while keeping the same crisp-outside, soft-centre style.
With its crisp, delicate shell and soft marshmallow-like centre, this elegant dessert strikes the perfect balance between light texture and rich flavour. Finished with freshly whipped cream and vibrant seasonal fruit, every slice is as beautiful as it is delicious.
Whipped egg whites and sugar form the signature meringue base, while a touch of vinegar and cornflour helps create the pavlova’s iconic crisp exterior and tender centre. Once cooled, it’s topped with lightly sweetened cream and colourful berries for a fresh, eye-catching finish.
Whether you’re baking for a family celebration, a summer gathering, or a festive holiday table, this timeless dessert is guaranteed to become the centrepiece of the occasion.
Light, crisp, creamy, and topped with fresh fruit — it’s the kind of dessert that looks impressive, tastes incredible, and is always worth making.
Why this smaller batch works: scaling the meringue base to three egg whites gives a pavlova that is easier to serve for a smaller gathering while keeping the same sugar-to-egg balance as the published four-egg method.
Make-ahead tip: bake and cool the meringue before adding cream and fruit. Mary Berry’s published method also leaves the pavlova in the switched-off oven until cold, which helps the shell dry while the centre stays soft.