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Mixed Berry Pavlova Recipe

Mixed Berry Pavlova

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Average Rating:

Total Reviews: 141

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  • on February 02, 2011

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    LOVE the concept of this recipe; Ida, you were my inspiration, but I did combine several recipes into my 'variation on a theme'

    After reading many reviewers' issues with the meringue, I ultimately did the Pavlova with Alton Brown's recipe (thought it would suit the high humidity and rather unsettled weather we were having today, worse even than whatever passes as normal down here on the Gulf Coast...not a good thing for a meringue...and it turned out perfect.

    I also wanted a more fresh, clean, bright sauce than I thought one made with jam/preserves would produce, so I made Emeril's Raspberry Coulis with the addition of a bit of Chambord at the end. KILLER SAUCE...essence of raspberry on a spoon.

    With the substitution of Alton's pavlova recipe and Emeril's raspberry coulis for the berries, the desert was a KNOCKOUT, HOME RUN OUT OF THE PARK for my husband and our two dinner guests this evening!!!

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  • on January 26, 2011

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    I like this recipe, but I have done some things to make it better. Instead of that really icky raspberry sauce, I just make a berry compote starting with strawberry's, blueberries, and raspberries, and cooking them in that order. i found 1 cup of sugar can be a bit much, so if you like it less sweet, 3/4 of a cup of sugar is perfect. Also when making the whipped cream it is better to put in as much or as less sugar as you want, because if you make bigger amounts it may differ, and it doesn't say to add salt, but I feel it adds to the recipe better.

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  • on January 23, 2011

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    I was so looking forward to making Ina's Pavlova. What a huge disappointment (and waste of 2.5 hours of oven time! Meringue wasn't cooked and it was runny on the edges...we tried to salvage it and thought it was sickly sweet. I wish I had reviewed the recipe here prior to making, but I followed her recipe the old fashioned way---from her book, LOL!

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  • on January 18, 2011

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    I love to see Ina. For me she is one of the best. The way she explain all the recipe is amazing.

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  • on January 17, 2011

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    When making Pavlova, it's EXTREMELY important that the egg whites be at room temperature, so take them out several hours earlier. Trust me, the eggs aren't going to spoil... If you're really worried about it, I have a recipe for meringue in which you mix the sugar and egg whites right away and then use the double boiler method to heat it on the stove until the egg whites have warmed up and the sugar is dissolved. I've never had a problem with meringue whipping up using that method... Also, Alton Brown makes a Pavlova using a slightly different recipe and technique which you might find helpful.
    As for the jam in the raspberry sauce, I use my own homemade (usually freezer jam in recipes like this. I don't add nearly as much sugar to my jams, so more of the fresh fruit flavor comes through. I would recommend this, as I had good results with mine.

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  • on January 13, 2011

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    I make this recipe often. It's turned out great every time. Quickly became a family favorite! We have a guest coming for dinner tomorrow and I plan to serve it once again!

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  • on November 29, 2010

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    Ina's Pavlova looked so gorgeous that I decided to make it for a holiday party. This dessert was a weeping, severely cracked mess. I was unable to serve it. I followed the directions exactly (even used an oven thermometer for 180 degrees, and left it in the oven for the specified time after baking. The sides cracked, the center fell in, it stuck to the parchment paper so there was no way to plate it. Any weight at all would have totally collapsed the whole thing. I have all of Ina's books and depend on her recipes as my "go to recipes that I can trust". I am determined to find a meringue recipe which works because this dessert should present so beautifully.

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  • on September 11, 2010

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    I haven't tried the recipe yet, but have just read the comments. I lived in Australia for several years in the '60s and Pavlova was like the national dessert! It was always baked on a large Pavlova plate. This appeared to be a decorative porcelain platter, round and just slightly curved up at the edges. More of a plate than a bowl.
    The Pavlova was baked on the plate and never removed from it. Whipped cream and then fruit were piled on top when cool. Seems like the edges were slightly raised from the center. Not sure if they were built up or it just cools into that form. Passion fruit (the stuff inside was the most classic fruit topping. So, I am going to try Ina's recipe baked on a plate. Will let you know how it turns out.

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  • on September 03, 2010

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    I was a little apprehensive to make this pavlova after reading the reviews. I used my silpat to make it instead off parchment paper and it turned out beautifully. I did exactly what Ina said, no changes except for the mat. It is going to be my mothers birthday "cake". Thanks Ina for another knock out recipe!!!

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  • on August 08, 2010

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    Hi, Null. Nigella Lawson has a pavlova recipe, Chocolate and Raspberry, that she mounds and shapes the meringue on the parchment sheet to look like it's a bowl, but it's actually hand formed. When it bakes, it does crack a bit which I think makes it look rustic and charming.

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