Mixed Berry Pavlova

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I made the raspberry sauce, half is the freezer. I used Chambord liqueur. This sauce tastes amazing over vanilla ice cream!

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I rarely make Pavlova, but I make Ina's raspberry sauce all the time. In fact it keeps so well in the fridge that I try to have a container on hand as often as possible to brighten up all kinds of desserts. This summer, my favorite was Julia Child's "peche cardinal"-- easily poached fresh peaches that are chilled and served whole in a pool of raspberry sauce (I used Ina's recipe. It is summer on a plate and beautiful to boot, not to mention that it is made totally in advance and just assembled when needed. The sauce has incredible flavor and color and is so easy to make!

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Ina's pavlova was good, but I have to agree with some of the earlier posts in that it was a bit too sweet. Also even though I followed the directions exactly, my pavlova had a runny liquid that came out of the bottom. I did some research and it said that it was underbaked. I would recommend looking at it before you turned the oven off.

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Absolutely delicious! The directions are easy to follow and it really did not take a lot of effort or time. The mixture of textures and tastes is wonderful! I am making it again this weekend for my mother-in-law. One tip that Ina has always stated is use good quality vanilla for this. So much of the flavor comes from the subtle taste of the vanilla- you will be glad you used your best. For those having trouble with the meringue- check to be sure your oven temp is accurate. You can buy an inexpensive oven thermometer at your hardware store. If your oven cooks even a bit higher than you think it does it can result in overbrowning or drying out too much of the meringue. Then when you turn off the oven don't give in to the urge to open the oven! Let the meringue cool completely as the recipe states. Peeking will let out the residual heat that continue to finish the meringue. I hope that helps! Good luck!

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I have made this recipe twice now. The meringue turned out perfect texture wise. Firm on the outside and fluffy on the inside (when I say fluffy I mean sponge-like which I like however, the outside of my meringue always ends up slightly browned. I have made it twice and get the same result. It taste great but what can I do to get the white meringue look?

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This was very tasty, but the meringue was a disaster. Anyone have any tips on how to make it come out right? I followed Ina's directions exactly.

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AWSOME! Great desert for Easter!

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It came out GREAT! Today I'm making it for the second time.

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Wonderful, light dessert. Easy to make. My guests couldn't get enough to eat so I have to make 2 each time.

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For me I substituted black berries for the raspberries, the sauce and the berries were great. I had major problems with the meringue, it came out not set, gummy and really greasy, ended up serving it over vanilla ice cream, which was awesome. And ideas or help why mine turned out greasy and gummy would be appreciated.