Mary Berry's impressive 4-ingredient pavlova is the perfect autumn pudding

Mary Berry has shared a plethora of recipes throughout her career, including plenty of desserts. This pavlova has more than 70 five-star ratings, and while they can be tricky to make, Mary's foolproof recipe makes it super easy from start to finish.

The recipe notes said: "Mary Berry's pavlova is topped with pretty berries, but most fruits work well, so feel free to use what's in season. It's a great dessert for Christmas and special occasions because it can be made well ahead."

Mary Berry's pavlova recipe

Ingredients:

For the pavlova:

Six large free-range egg whites

350g caster sugar

One teaspoon of white wine vinegar

One teaspoon of cornflour

For the filling:

600ml double cream

One teaspoon of vanilla bean paste

50g icing sugar, sifted

200g strawberries, hulled and quartered

300g raspberries

200g blueberries

50g pomegranate seeds

A few mint leaves, to decorate

Icing sugar, for dusting

Method:

Preheat the oven to 160°C/140°C Fan and line a large baking tray with baking parchment and draw a 30cm circle in the middle of the paper. Draw a 15cm circle in the centre of the larger circle to make a ring.

Next, put the egg whites in a clean mixing bowl and whisk with an electric whisk until soft peaks form when the whisk is removed.

The recipe notes said: "Make sure your egg whites are completely free of any bits of yolk before you whisk, or they won't be able to incorporate enough air. If you see any yolk in the bowl, use a clean teaspoon to remove it. Try not to over-whisk your egg whites. They are ready for the sugar when you can turn the mixing bowl upside down without them sliding out."

Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then fold into the egg whites.

Spoon the meringue onto the ring drawn on the baking parchment. Using a large spoon, make a shallow trench in the meringue for the cream and fruit to sit in.

Transfer to the oven and immediately reduce the temperature to 140°C/120°C Fan. Bake for one hour to one hour 15 minutes, until the outside is hard but still white. Turn the oven off and leave the pavlova inside for an hour or overnight to cool and dry.

To assemble, whip the cream, vanilla paste and icing sugar together until stiff peaks form when the whisk is removed.

Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if you fancy.

To serve, dust with icing sugar and cut into wedges. Leftovers can be kept in the fridge for a couple of days, but the meringue will soften, so the pavlova is best eaten soon after assembling.