Mixed Berry Pavlova

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I just made this dessert a few days ago and it is absolutely fabulous! --As Ina would say. To be honest after reading the reviews I was pretty nervous to try this dessert out, but dont be! Yes, it is very sweet but it's also very good, I made this for a family of 6 (including myself and we did have left overs (not much just a piece. As everyone else is saying the temperature in the recipe is low, I haven't tried it, but I cooked mine at 350 and then lowered the temperature to 300 as soon as I put the meringue in, for about an hour. Then as in the recipe I let it cool in the oven for a while to prevent it from flattening. Using these directions my pavlova came out beautifully! Also the raspberry sauce is delicious and so simple! If you dont feel like adding the raspberry liquor it is equally as good. I will definitly be making this dessert again!!

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My dinner guests raved about this dessert and said it was the best dessert they've ever had!! I was worried about the cooking time and temperature, but followed other reviewers advice and baked at 250 degrees for 1 1/4 hours, left in the oven for 2 more hours (with oven off and door ajar. It came out perfectly and was absolutely delicious....I will make again and again. Next time I'll try it with Splenda for all my Sugar Buster friends.

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I just saw this episode today - looked up the recipe and saw all the issues with the meringue. I've made meringue kisses for year and one of the key things is to make sure your egg whites are room tempature. Also, I double checked my meringue kisses recipe and the cooking temp is 250 F for 1 hour then leave the kisses in the oven - don't open - for six or more hours so they have the opportnity to dry out. They are very gooey and chewy - wonderful. I'll usually make them at night and leave in the oven overnight. I'm going to try this recipe this weekend (might make a good Easter dessert and will try the 250 F and 6 hour recipe. I'll report back and let you all know how it turns out!

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You have to have egg white skills for this recipe. Superfine sugar will help and taking the temperature up to 350. Or it will run all over the cookie sheet during the cooking process. Glad I used a cookie sheet with an edge on it. The taste was good. But you have to practice at this recipe. Pretty dessert for Fourth of July.

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I can't wait to try this recipe!! looks amazing!

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I have made this recipe several times and it has come out perfect every time. Yes, the oven temp needs to be adjusted from 180 to 350 and it is extremely important not to move the meringue while it cools in the oven or it will be gooey. Try not to even walk hard on your floors. But this is a terrific, light and fruity dessert well worth the work.

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Took this to my parents for a special lunch with them and everyone RAVED over it - it's sinfully sweet, but the fresh berries help balance that. I will make this AGAIN and AGAIN!

The meringue traveled nicely, although it is fragile, I was able to put it on the tray I used to assemble everything, then put the tray inside a cake carrier - and it traveled well. I assembled the berries and sauce at my parents.

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I didn't see all the comments until just now. That would've been nice to know about raising the temperature... This was a big gooey mess. I have a MAJOR sweettooth, but this was FAR too sweet for me. We threw most of it away.

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Pavlova is an Australian/New Zealand-area dessert, where they use the metric system. Ten bucks says that whoever referenced this recipe at Food Network took a few looks at Australian recipes and forgot to change the temperature of the oven: 180 degrees Celsius = 350 degrees Fahrenheit. So those of you that have been baking it around that temperature, that's probably exactly what they meant. :

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I've made this recipe several times, and the flavors are delightful. the meringue is extremely fragile - so i recommend not travelling with it, as the shell will crack. it is so light and the berries are wonderful. i will continue to make this, as it's been a huge hit with my guests.