Berry Pavlova Recipe

Berry Pavlova Recipe


6 egg whites

1/2 teaspoon cream of tartar

1 teaspoon cider vinegar

1 teaspoon vanilla extract

1-1/2 cups sugar


2 packages (3 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream, whipped

2 cups miniature marshmallows

1 can (21 ounces) blueberry pie filling

1 package (16 ounces) frozen unsweetened strawberries, thawed

How to make it

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until foamy. Add vinegar and vanilla; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spread evenly into a greased 13-in. x 9-in. baking dish. Bake at 225° for 1-1/4 hours; turn off oven and do not open door. Let meringue dry in oven for 1 hour.

In a large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Cover and chill for 12 hours.

Cut into squares; top with pie filling and strawberries. Refrigerate leftovers.
Yield: 12 servings.