Berry Pavlova 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 Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Berry Pavlova cont. 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. 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. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Berry Pavlova Yield: 12 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008