Mixed Berry Pavlova

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i am 11 years old and cook most of your recipes for my family. you are an inspiration i want to be a great cook like you when i get older!!!

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so very perfect.....

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The mixed berry pavlova was incredible and a hit with my dinner party guests. Unlike other crusty and dry pavlovas, this one has a crisp shell and a chewy interior texture which is amazing.

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I couldn't wait to try this recipe! It looked so good, and being a newer cook I thought I was finally ready for something a little more difficult. I made the meringue and had some problems at first, but eventually it worked and I cooked it the correct amount of time it said to. I let it cool for an hour as it says too as well. When I started to put the whipped cream on top of it, the whole thing CAVED IN!!! I don't know what happened! It was a big mound of meringue chips and whipped cream and berries! But, no one knew what it was supposed to look like, so i just went with it! Even though it didn't look how it was supposed to, it tasted great! If i could only figure out how not to make it cave in next time...haha

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This is the most amazing recipe! All of my guests LOVED it and its very easy to make and also not time consuming. I could east the whole thing myself.... yummy!

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This is excellent! I must say that 99% of Ina's recipes are absolutely fabulous! I love how she uses fresh ingriedients and lots of flavor. This desert was so good!

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As a native New Zealander [we invented the pavolva], this recipe was good, but not exact. I saw this on tv and wanted to see how an American pavlova stood up to the original. In NZ, we add everything to the mixer at once and beat on high for 15 mins; the result is a lighter crust, and a greater contrast between the crunchy outside and soft, gooey inside. We also use a higher sugar-to-eggwhite ratio [1 1/2 cups sugar for only 2 egg whites]. Overall, it was a nice attempt, but im still sticking with the recipe that I grew up with.

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I made this and it was delicious!!! Had trouble with the merange at first but my second batch was perfect! Yummy, crispy, chewy. It was a show-stopper with my company. I love all of BC's recipes. THANKS.

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I made this pavlova for Father's day, and it was an absolute hit! When you are placing the meringue on your serving dish, you need to be really careful (the crust cracks very easily. I plan on making this again!

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This recipe suggests baking at 180 F. I learned the hard way that this is not enough heat. Perhaps they mean 180 C which would be about 350 F. I tried it at 350 for 45 minutes and it worked quite well.