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Berry Pavlova

A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert from field editor Nancy Foust of Stoneboro, Pennsylvania.

12 ServingsPrep: 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 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

2 of 2

Berry Pavlova (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 square) equals 356 calories, 10 g fat (6 g saturated fat), 35 mg cholesterol, 74 mg sodium, 66 g carbohydrate, 1 g fiber, 3 g protein.