26 September 2011


I was watching Barefoot Contessa on Food Network the other day. She was making a mixed berry pavlova and it looked incredible and light. I made it yesterday. One word: divine.

I used her recipe, here. Her instructions are always clear, which makes whipping this up a breeze. I think it would be perfect for a summer treat or a ladies tea. Since we seem to be having an Indian summer here in New England this week, I thought it would be perfect... and it was!

I did not modify the pavlova itself in any way, but I did not make the triple raspberry sauce. I used blueberries, strawberries and raspberries and mixed them with Splenda, allowing the mix to sit overnight, refrigerated. It created a light syrup on its own.

This dessert melts in your mouth. The sweetness of the berries and the slight crunch of the meringue with the cloud of whipped cream is wonderful. I love the lightness of it.

The recipe is very easy, I promise! 

If you try it out, let me know! I'd love to hear what everyone thought of it. This is the first time I've made or eaten pavlova and I will definitely make it again.

Next up: Apple Crisp!


  1. I can't imagine a world without pavlova! This looks great, Beth. Traditionally there's usually passionfruit and kiwifruit served on top as well. Eat it with icecream :)

  2. I had seen a recipe with passionfruit and kiwifruit swell, which I will try next time, if they are in season!