Three-Layer Berry and Brown Sugar Pavlova

Fantastic, and not especially difficult or complicated if you're comfortable working with egg whites. Was a hit with my family, and I'm sure it will be a hit at future dinner parties, when dinner parties become a thing again!

• madjean

• Ottawa, ON

• 2/20/2021

哎呀!这是很好。我不得不使用一些egg whites I'd frozen after using the yolks to make ice cream, and I happened to have all the other ingredients in the house, too. I followed the recipe exactly except I used raspberries and blueberries. Since this is first time I've made a meringue, I was in awe of how stiff egg whites can actually get! I was also surprised that it swelled in the over--I didn't realize it would do that. Whipping the heavy cream with sour cream was genius and after my first taste realized why adding sugar would have ruined it. A beautiful recipe as it is written!

• hsq

• Framingham, MA,USA

• 6/15/2020

I made this for a dinner party and everyone loved it! As suggested, I too added lemon curd and it came out beautiful. Will make it again as I like to impress people :-)

• jamuna67

• Boston, MA

• 1/27/2020

This is an excellent recipe, not too difficult, with delicious results. I have made it three times so far, and it is always a success

• dlea64

• Vancouver Island, BC, Canada

• 4/16/2018

Made this for a church function. I traced out 3 rectangles on parchment, filled in areas with meringue and baked. They kept their shape while baking but did crack somewhat as they cooled, but that is typical of meringue. I prepared the meringues a day ahead, and left them in the oven so they would not be disturbed. I followed the recipe as written, putting it together at the church, a few minutes before we served. BEAUTIFUL ! It's a light dessert. Enjoyed by all.

• phyllis1_

• Lake Charles, Louisiana

• 8/2/2016

Fantastic. Just make it. Didn't change a thing.

• emailtoalison

• Savannah, GA

• 7/11/2016

Really delicious and impressive. This wasn't difficult to make with a stand mixer. I'd make it again anytime.

• samzillla

• St. Petersburg,FL

• 6/23/2016

Yes! Yes! Yes! Make it! You will not be disappointed, unless you are a perfectionist and cannot handle the natural disintegration of this when it is cut. If you can let that go, knowing it all melds together in a heavenly creation, you will love it. I haven't tried the cake pan method as of yet, I simply spread three rounds of meringue onto cookie sheets. Be sure and spray Pam onto parchment, as it was difficult to remove without cracking. I added lemon curd to each layer to balance the sweetness of the meringue, and also 1/2 rose water in place of all vanilla. It is simply phenomenal and super easy! Do not assemble until you are ready to serve.

• Leelawok

• Oklahoma City, OK

• 6/10/2016

This pav is fantastic! I made this when it appeared on the cover of Gourmet and have made it several times since - it is always a hit with my guests. Merengue can be challenging in our humid climate, but this one turns out great every time.

• winegoddesstx

• Houston, TX

• 7/12/2015

Very good dessert! I only had dark brown sugar, so I only used 1/4 cup of that and 1-1/4 cups of white. Turned out beautifully! Next time, I would make up a little more of the whipping/sour cream mixture. I barely had enough to go around for all three cakes I made up the meringue 2 days ahead of time using up frozen egg whites I had stored in the freezer ...and stored them well wrapped in the fridge. I would highly recommend this recipe

• Abbygirl2423

• Abbotsford, British Columbia

• 6/22/2015

This was delicious. Next time I will double the cream/sour cream mixture; there was barely enough to spread on two layers. I used frozen mixed berries. Thawed them, then boiled the juice to make a thick syrup, which I drizzled over the top. Will definitely make this again.

• Anonymous

• Houston, TX

• 10/27/2014

My family & I really really loved this recipe. Not too heavy, great flavor with the unsweetened sour cream/heavy cream combo and the berries and the chewy sweet layers between. Everyone wanted the recipe and very simple to put together. I didn't assemble it too far ahead because I wasn't sure how it would hold up. Really love it- definitely will be in the regular rotation. I also did mine on parchment only I didn't have three pans equal sized and slightly under cooked it - great recipe!!

• RRoman81

• Queens. NY

• 5/5/2014

i tried this recipe last yr. and immediately it became the dessert requested for every occasion. because it does tend to fall apart i now take one layer away and make a single layered pavlova just for the kids. this is not too sweet and has a beautiful crunch and chewy factor, but don't put it together until the very last minute because it will get soggy and isn't as great.

• maggyy

• niagara falls, ON

• 12/23/2013

Actually, I wanted to give this 4 stars but it would not let me change it. I made this dessert today for my girls night dinner. We loved it! I made it with one small change. I added lemon curd to the whipped cream and sour cream mixture. It was delicious! I will definitely make this again. My pavlova's were very high but did deflate a little. Next time I will bake them for 50 mins instead of an hour. I too assembled just before serving, glad I did. I put too much of the berry juice on the pavlova, it was still an exceptional dessert but made it difficult to serve. Definitely make it!

• Euskadi1

• Petaluma, CA

• 7/1/2013

To A Cook from los angeles, ca - Thanks so much for your help on the meringue height question! I think both points ( whipping egg white and oven checking) are most possible reasons. I have an average mixer... I spent around 1 hour to whip egg white until a stiff-ish stage... My oven is also pretty old and can't see through. Will make it again just for the height part :)

• Anonymous

• ohio

• 5/18/2013