Berry Pavlova
Taste of Home
A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert from field editor Nancy Foust of Stoneboro, Pennsylvania.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 1-1/4 hours + chilling
Ingredients:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups sugar
- FILLING:
- 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
Directions:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat 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. x 2-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 mixing 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.