Save on Pinterest

Berry Pavlova

A soft, crusty meringue lusciously complements a very berry filling in this pretty dessert. —Nancy Foust, Stoneboro, Pennsylvania
  • Total Time
    Prep: 25 min. Bake: 1-1/4 hours + chilling
  • Makes
    12 servings


  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sugar
  • 6 ounces 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


  • 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 13x9-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.
Nutrition Facts
1 square: 356 calories, 10g fat (6g saturated fat), 35mg cholesterol, 74mg sodium, 66g carbohydrate (59g sugars, 1g fiber), 3g protein.

Recommended Video