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Berry Pavlova

 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.
Nutritional 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.