Mixed Berry Pavlova

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I love Ina, but when I tried the recipe just as written, it didn't work. Oddly, I tried the same recipe but used the direction on Emerald's Pavlova and set the oven for 350, baked it for 5 minutes and it worked perfectly! I'll be a fan of Ina's forever though I've never seen any blacks on her show -- not even when she had her barn rehab party.

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You can never go wrong with a recipe from Ina....unless you try to bake a meringue on a rainy day or a very humid day. There is something about the moisture in the air that prevents the meringue from crisping up the way it is supposed to. I tried this recipe the other day (yes, it was raining, followed Ina's directions exactly, and the meringue came out a big sticky gooey mess. I was cooking a big birthday dinner for some friends so I thought to myself, "what would Ina do?" I served the berry sauce over ice cream. It was delicious.

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I don't bake so to have this recipe turn out was a big deal for me. I do have some comments that my foodie friends told me and I have decided to share.

1. If you live somewhere humid forget about making Pavlova. If it is raining don't make it. This is what my foodie friends told me.
2. My oven started at 200 degrees so I cooked it at 200 for 2 hours as another recipe said 2 hours. I did this in the morning and then devoted the oven to the Pavlova for the rest of the day until serving this keeps a dry micro climate for the desert. It went from the oven to assembly and serving.
3. The other recipe also said to make 6 individual servings and I wish I had done this as it's so beautiful but when you cut it into serving pieces it becomes less beautiful. Maybe the timing would be 1.5 hours???
Good Luck!

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If your oven is properly calibrated, something that most people are not even aware of.......then this recipe works perfectly. To find out for sure if your oven is performing at the temperature you select, simply buy a cheap oven thermometer that you hang inside of your oven. Once you see what your oven is "actually" delivering, you can make adjustments and wind up with perfect results every time. This recipe is perfect as written, and delivers wonderful results.

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This is very good. Very, very sweet. I will probably cut back on the sugar next time, other than that it is excellent. Baked the meringue at 180 and was crisp on outside and soft on the inside. Follow the recipe and should be ok. Hmmmmhmmmmmmm

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I watched the show for the pavlova dessert. I love meringue, whipped cream and berries. I printed the recipe, and made it exactly as recipe stated. I actually made it twice with the same awful results. My pavlova stuck to the parchment paper, both times. I am positive the oven temp has to be off. 180* is not hot enough to cook it properly. I know you don't want it to brown, but oven has to be hotter. I love watching Ina's show, but I will use another pavlova recipe. I was making the pavlova for Easter dessert, after all the time spent at 2 attempts, we didn't have dessert. With all of the complaints this recipe has had, still no change in the recipe? Ellen

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I have made practically all of Ina's recipes. I was like other reviews, wary of making this because i have heard meringue can be tricky to work with. Followed the directions but the meringue stuck to the parchment and wasnt completely done on the bottom-- it also began to crack in the oven and when i took it out i had a mess. I would stick to something else for entertaining- but i will definately be trying to perfect it, or trying a higher temperature.

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I absolutely love Ina, so I regret commenting on this dessert.....but I found it did not turn out well and was way under cooked, so if I make it again, I will need to turn up the oven maybe. Another thing I didn't like about it, I found it to be terribly sweet, and if I cut the sugar in half, I'm not sure if it will hurt the quality or not. Anyway, Ina, any of the other recipes (and there are many I've tried, are superb! Thank you!



Janet Spriet 04-06-10 Baker City, OR

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I just served this for my Easter meal - fantastic, everyone loved it!
I was concerned from reading some of the reviews, but it was great. I made a couple of changes:
1. I cooked it at the 180, but for 2 hours.
2. I cooked it day before & after it cooled, sealed it air tight-then brought it to room temp before serving.
3. I used blueberries & pitted cherries - (for allergy reasons.
It was GONE & It will become a regular favorite & not just for special occassions.

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After reading the reviews, I decided to try a different pavlova recipe with Ina's triple berry sauce. It turned out fabulous, everyone loved it. I made individual pavlova's preheating oven to 275 then dropping to 250 then baking for 1 hour-crunchy outside, chewy inside, cooled them in the oven for a couple hours. I am going to play around with that recipe today to see if I can adjust the consistance of the center-I used a large star tip and piping bag to make my discs. But my test subjects gave me two options-I could give up the recipe or I could continue to make and deliver them, LOL. So I have to say overall a huge hit and will definitely continue to make this.