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Mixed Berry Pavlova Recipe

Mixed Berry Pavlova

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (141)

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Average Rating:

Total Reviews: 141

Showing 101-110 of 141

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  • on March 18, 2008

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    this dessert was delicious. very easy to make and light to the palate. I will definitely make it again. it was a great hit at sunday dinner table.

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  • on March 15, 2008

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    I was quite disappointed in the way the pavlova turned out. The temperature was too low to cook this dessert. Did the 180 degrees mean C or F??? I checked with a friend who has made pavlova many times and she said to turn the oven to 350 degrees and then down to 300 degrees when putting the pavlova in the oven for baking. With today's economy being what it is, to waste ingredients is a sin. I gave it 2 stars instead of 1 because it still tasted yummy. It's a lovely dessert so I hope that you can adjust the cooking time for future first-timers.

    Mary Ellen Victor, NY

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  • on March 09, 2008

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    I used Splenda instead of sugar and it turned out wonderful. Not one person could tell it was Splenda. We have to keep sugar to a minimum and this was so beautiful and easy to make. Thanks alot

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  • on February 27, 2008

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    Good recipe, though I prefer it with much less topping. And it was a disappointment when, in the aired episode, Ina's description of the origin of pavlova was so incorrect. Pavlova is a New Zealand dessert (though Australia claims it as well.

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  • on January 20, 2008

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    I have one word for the mixed berry pav - YUM! It was a lot easier to make than I thought it would be. It was a big hit! The Barefoot Contessa is awesome!

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  • on January 10, 2008

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    Not only was this beautiful, it was easy, and such a nice change for a dinner party dessert. Fabulous! Everyone wanted to know the recipe. Perfect instructions and when followed to the 'T' it will turn out perfectly. I will be making it again and again!

    Linda
    Charlottesville VA

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  • on December 31, 2007

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    believe me when I say this; I've made this pavlova a dozen times. to echo some others' reviews; THE TEMPERATURE IS NOT CORRECT. when I first made this pavlova exactly according to the recipe, it came out runny and raw and flat - of course, the heat was not nearly high enough! then, I found an almost identical recipe of Nigella Lawson's, that calls for us to preheat the oven to 350 and to turn it down to 300 once the pav is in... perfect result, every single time. I've experimented both ways to be absolutely positive that the temperature is wrongly marked (at least if you want a proper pavlova with all the crispness outside. so take note of this, and don't make the mistake that I (in addition to many others, apparently made at first. otherwise a lovely recipe.

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  • on December 29, 2007

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    I've tried to cook the meringue twice now...both times it didn't come out...that's hours of waiting! Another website suggested 250 degrees for 1 1/4 hr.then cook with the oven cracked. I'll try that next time.

    I'm sure it will be great when it's done. It is one of my favorite deserts. For a variation, drip some melted chocolate over the whipped cream! Yum!

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  • on December 27, 2007

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    I made this for my husband's birthday. It's 2 days after Christmas and we just wanted something lighter to eat. I used Cool Whip instead of heavy cream. I also just topped it with some strawberries,but will be making it with the berry sauce soon. Everyone loved this.

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  • on December 05, 2007

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    I needed an easy and light dessert for a good-bye party and this was it. It as a hit.

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