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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 31-40 of 141

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  • on July 26, 2010

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    I was so excited to try this beautiful dessert. I followed every instruction . I waited for a day when there was low humidity. It was an awful sight. I won't give up if someone will please tell me what went wrong. Everything was measured and it leaked like crazy, didn't rise but l/4 inch. HELP, PLEASE.

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  • on June 20, 2010

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    Mine stuck to the parchment too. I bake, a lot, and never have disasters. But this broke when I tried to turn it out. Also just too sugary for me. And the sauce. I knew better. I made Ina's sauce that has a similar recipe, where you mix fresh berries with jam, from her couer la creme recipe. I really dont like it. The flavor of the jam makes the sauce taste artificial and frankly, a bit cheap. Like youd get it at Ihop or something. I adore Ina, shes the greatest, so I trusted her, but when it comes to the fruit sauce, don't use the jarred stuff. And spray your parchment!

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  • on June 11, 2010

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    I have been looking for a Pavlova recipe that requires a bowl made of merengue.
    I think it called for an inverted ovenproof bowl on which the merengue is spread and baked, let to be cooled in the oven. Eventually filled with raspberries and whipped cream. Has anyone ever made a Pavlova that way? would love to hear from you.

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  • on June 11, 2010

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    I'm not sure why there are so many problems w/ this recipe, I will say that I cooked it on my silpat rather than using parchment. I set my timer & don't mess w/ it until it's time. My mother who is a wonderful cook, asked me for this recipe today. My husband wants it for every occassion he can come up with! The only thing I've changed is the sauce, I use a bag of frozen raspberries, some water, a little lemon, sugar & cornstarch. I love this desert, & think it's one of the best I've ever made! Thanks Ina!

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  • on June 07, 2010

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    I was hesitant to make this after reading all the reviews and comments, but I followed the recipe EXACTLY and it came out brilliantly. It's my family's new favorite dessert!!

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  • on May 31, 2010

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    I have made this twice exactly as the recipe says and it came out lovely both times. I don't understand all the difficulties others have had with it. It's my our new favorite dessert!

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  • on May 30, 2010

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    Know your ovens! I took the advice of many other commenters and raised the oven temperature, but after checking on the pavlova while it was cooking, ended up lowering the temperature to 180 F after about 15 minutes. I also strained the raspberry sauce to remove any seeds.
    This was a very good (and different dessert which my family loved! I will definitely be making this recipe again, and next time I will keep the temperature at 180 F from the get go.

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  • on May 22, 2010

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    Where to begin. First, the oven temperature was too low. Once I moved it up, the meringue burned! Then, it got stuck to the parchment paper! The meringue became sticky and too chewy, and got stuck in people's teeth! People didn't like me after that!
    Let's hope that next time I can do better and succeed! I love Ina, and I'm sure this recipe is amazing if executed correctly!!

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  • on May 08, 2010

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    I fixed this dessert for my friend's birthday. I figured it was something different than a run of the mill cake. The ladies in my neighbood loved it! More than half voted it better than sex..LOL! I plan on making this for my mother for Mother's Day!

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  • on May 06, 2010

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    I made this for a special dinner and it came out exactly like it looks. The presentation is spectacular, lots of ooh's and aah's when brought to the table. I plan to make it for Mother's day. Thank you Ina!

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