Food Network
Home> Recipes> Seasonal>
Mixed Berry Pavlova Recipe

Mixed Berry Pavlova

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (141)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 141

Showing 81-90 of 141

Sort by:

Newest

  • on August 13, 2008

    Flag

    ...over Bisquick biscuits!!!!! AMAZING!!!!!!!!!!!!!!!!!!!!!! I couldn't stop eating them! omg definetly a great rasberry sauce too! Please try it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 10, 2008

    Flag

    I was really looking forward to trying Ina's pavlova. While I will try this concept again, I will never try this recipe again. I'm sure Ina didn't follow it to get the results she did! I finally got it right but it took about a 3 tries to do so. PLEASE LISTEN TO OTHERS ABOUT THE TEMPERATURE. Cooking it at 180 degrees would take about 12 hours!! Using another meringue recipe, and baking it at 300 for 1.5 hours I finally got a light and fluffy meringue.

    Another misconception...the desert did not work out so well prepared in advance. The meringue deflated and became chewy and the whipped cream turned very runny. Fortunately my guests understood when I served them a very unappetizing looking desert.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2008

    Flag

    Unfortunately I made this recipe via Ina's book "Barefoot Contessa: Parties" and I didn't see all these wonderful suggestions for increasing the temperature until it was too late!

    Even though my pavlova turned out quite underdone, I was able to salvage it by turning it into a parfait! Just took some juice glasses and filled the bottom with whipped cream, berries in the middle w/ a little sauce...then the "merangue" on top with more sauce drizzled. YUM! It was a fantastic presentation and no one was the wiser! Plus it saved me from having to cut up such a messy desert -- hooray for individual servings!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 28, 2008

    Flag

    To respond to an earlier review, I JUST watched the episode, and she does say two teaspoons, like the recipe called for, NOT two tablespoons. Maybe the problem is that no one is leaving the pavlova in the oven after it is finished for the remaining time. I made it exactly from the recipe and it turned out perfect.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2008

    Flag

    I do a lot of cooking and thought better of following the meringue recipe for the Pavlova but I thought, "Hey it's Ina."
    I wish I had read the reviews first, it would have saved me from this recipe. Follow another pavlova shell recipe, the temperature here is far too low, you'll end up with a gooey mess, one that our family dog wouldn't even eat, now that's saying something.
    A quick batch of shortcakes saved our evening.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2008

    Flag

    This was so easy to make. The only difficult part was inverting onto a plate as the meringue is very delicate. This is a great dessert for summer, your oven is set at 180 (won't heat up your kitchen and you could probably substitute the berries for others fruit in season.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 06, 2008

    Flag

    This dessert has been a hit whenever I have made it for family dinners. The meringue is easy to make and it is the perfect base for the whipped cream and mixed berries. The presentation always wows our guests and you will always remember the first bite. Another perfect recipe from our Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2008

    Flag

    Awesome dessert! Wonderful flavor, beautiful presentation! Rave reviews and everyone went back for seconds! Will definitely do again & again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2008

    Flag

    IT TOOK SOME TIME TO MAKE, BUT IT WAS NOT HARD, AND
    IT WAS APSOLUTELY JUST DECIDENT, RICH,AND BEAUTIFUL

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 05, 2008

    Flag

    I made this last night and heeded the baking instructions below by turning the oven down to 300 before I put the meringue in. It turned out light brown instead of white like Ina's, but everyone agreed that the crispness of the meringue was the best quality of the dessert. I would add the berries onto each individual serving so that any leftovers don't get soggy from the juice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 13 14 ... 15 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.