Berry Pavlova Recipe
Berry Pavlova Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert from field editor Nancy Foust of Stoneboro, Pennsylvania.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + chilling
MAKES:
12 servings
TOTAL 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 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.
Originally published as Berry Pavlova in Taste of Home June/July 2007, p53

Nutritional Facts

1 square: 356 calories, 10g fat (6g saturated fat), 35mg cholesterol, 74mg sodium, 66g carbohydrate (59g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers. Yield: 12 servings.
Originally published as Berry Pavlova in Taste of Home June/July 2007, p53

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MY REVIEW
White Berry User ID: 5652610 148201
Reviewed Dec. 4, 2010

"i love it....so delicious!"

MY REVIEW
krystaljoy User ID: 4390151 135114
Reviewed Jan. 28, 2010

"one of the best dessert recipes ever, and I love dessert. I receive many comments everytime I make it."

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