Mixed Berry Pavlova

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I liked the berry sauce, although I didn't think it was worth the expense of buying framboise for it and think you could leave it out(I was not pleased to see on the framboise label, after I opened it, that the liqueur only lasts 6 months. But the meringue part was raw, and I am a very experienced baker who has made pavlovas successfully before. I also used my Kitchen Aid mixer, so that wasn't the problem. I looked at my other pavlova recipes and they all call for higher oven temperatures. The good news is that my guests loved it anyway. I didn't say anything about it being raw because I figured that it wouldn't be too noticeable with all of that whipped cream and berry sauce.

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I made this for a group of senior citizens in our church and everyone asked when I was going to make it again. My husband, who is not much of a dessert eater has asked me to make it again. It was a great success.

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This recipe is wonderful, it's not hard to make and the finished product is incredible. I tried it because it's a gluten free dessert, my dad has to have a gluten free diet and has a sweet tooth so we have a hard time finding things he can eat. This recipe does take some planning because the pavlova had to bake for so long, and with a busy schedule setting the time to make it is difficult sometimes. But other wise AWESOME, very sweet.

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this is wonderful and so impressive to serve.

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Very easy, very pretty presentation. One thing I would change, the one cup of sugar for the egg white's is too much, it's much too sweet. I will cut that down by half next time. Overall, great dessert!

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I'm an accomplished cook, and I thought this recipe sounded a bit weird, too low temp for too short a time. But I gave it a whirl. Mistake!! the top of the meringue looked great, but it was totally raw on the bottom. Yuck. According to at least 8 other recipes that I looked up (after the disaster! this is way too low a temp for such a short time. So if you made this and it didn't turn out, it wasn't you!

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Really great and really beautiful-Thank you!

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I'm giving it a medium review only because just like Mary, I just took the meringue out and there's a liquid that seeped out all over. I did it exact, but also do not have a KitchenAid. I do have a nice regular stand mixer though.
And I think because of the liquid, I lost some height. Hopefully the presentation and taste will be good.

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I made this two times. The first time I forgot to add the vinegar and it came out runny. The second time I was just trying to get the merangue part down, followed the directions exactly, and it came out runny again. The egg whites seemed not to be firm enough when poured onto the parchment paper. What am I doing wrong. Does the mixing have to be done in a kitchen aid sort of thing. I used a hand mixer. I threw out the recipe.

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This made a beautiful presentation at a dinner party. Will make it again. Thanks, Ina.