Berry Pavlova

By flour_arrangements

NANCY FOUST • Stoneboro, Pennsylvania
A soft, crusty meringue lusciously complements a very
berry filling in this pretty dessert.

Ingredients

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

Details

Servings 12

Preparation

Step 1

1. Place egg whites in a large 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.

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.