Comments on: mixed berry pavlova

By: Daniela

Daniela — Thu, 26 Apr 2012 21:56:40 +0000

Just wanted to let you know that I have had great success over the years with this dessert without using any cornstarch or potato starch, just eggs, cream of tartar, sugar and vanilla. Also, I make a version with strawberries but I macerate them in lemon and sugar to add tartness and create a delicious syrup. Might be a tiny bit easier than making raspberry sauce. Definitely worth a try when strawberries are in season. I just posted my directions if you want to have a look – http://lifeovereasy.com/2012/04/strawberry-pavlova/

By: fedorukville

fedorukville — Thu, 12 Apr 2012 03:28:30 +0000

Been making pavlova for a while now using Nigella’s recipe. Tried your version tonight and i had to raise the temp to 300′. My pav was so soft with 225′ temp. But good pics though :)

By: I'll bring dessert

I'll bring dessert — Mon, 09 Apr 2012 11:27:07 +0000

Love your site! This recipe vexes me but I love it so and just keep trying. I just made it for the second time and I’m having a hard time figuring out if the meringue is fully cooked. I baked as you suggested and cooled in the oven for 3 hours. But when I went to remove the seemingly-perfect meringue from the parchment, the bottom was wet. Argh! Does it need more time in the oven? A higher temp? Some other trick? thank you for the advice… Berry season is coming soon and I will try again!

By: Dana

Dana — Thu, 05 Apr 2012 10:40:18 +0000

you forgot the vanilla amount in the recipe… I assume 1/2 tsp based on the Joy of Baking site… Chag Sameyach!

By: Vivian

Vivian — Fri, 03 Feb 2012 19:21:58 +0000

Need to make 50 tiny meringues for our Boone County, Indiana, (USA) Extension Homemaker’s International Night “tasting” dinner featuring Australia. Any technical suggestions?–I will pipe egg whites–how many total whites should I figure using? Bake how long?

I have been told there is a boxed Pavlova Egg mix available in Australia. I will check at our restaurant supply stores for a packaged meringue mix. I am wondering if the texture will turn out the same?

Is castor sugar the same as American superfine sugar? Thank you.

By: willy sands

willy sands — Wed, 21 Dec 2011 02:39:51 +0000

and to answer “good cooker”,whipped cream can be frozen with no danger of it collapsing,found this out by accident and now I always have some chantilly cream in my freezer,just remember to allow time to thaw as you cant really do it successfully in the microwave…chantilly cream is just whipped cream with sugar and vanilla added

By: willy sands

willy sands — Wed, 21 Dec 2011 02:34:58 +0000

love reading all your comments, have been making Pavs for 25 yrs,all our 13 grandkids love them,to those whose whites wont whip,there cannot be a trace of fat (inc yolk)anywhere,bowl, beaters anywhere!!!!! For both pavs and my legendary sponge cake,I leave the egg whites in a bowl of hot water for about 2 minutes…this adds to the volume and gloss

By: Bindi in Oz

Bindi in Oz — Tue, 06 Dec 2011 09:22:43 +0000

I’m an Aussie who LOVES pavlova and has grown up eating my Mum’s delicious creations. I can’t believe I’m giving away this secret but add a dash of rose water to the merangue for a beautiful delicate perfume that really adds that special something! Or if you plan on topping it with tropical fruit (mango, passion fruit, etc) then try a dash of orange water. Bliss!!!
Here in Australia I can find rose or orange water in Middle Eastern gourmet outlets (usually near the turkish delight… Mmmm!) not sure where you’d find it in USA but I’m sure a specialty shop would have small bottles available. A little goes a long way!
Enjoy!!! :o)

By: Alyssa

Alyssa — Sat, 26 Nov 2011 19:44:25 +0000

I live in Santa Fe and tried to make meringue cookies and they turned out HORRIBLY. What would the adjustments be for high altitude cooking for this pavlova?

By: Brandon

Brandon — Tue, 08 Nov 2011 18:39:50 +0000

Hi! :)

I’ll be making these in a School Competition (I’m a College Student) on 13th November’11, Sunday.

So I’m thinking of making these individually but don’t really know how to. I’m on a budget and getting a Piping Bag to pipe it is really hard to find in my area. How can I bake them individually? And on what time and temperature should I bake them?

Also, I only have Frozen Raspberries for the sauce and a good amount of strawberries, but not other berries such as blueberries. So I’m thinking of making a Raspberry- Strawberry type individual pavlova. How much strawberries should I use? Can I macerate them and add half to the sauce?

Thank you so much for spending time to my questions. :)