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Berry Pavlova


  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla
  • 1 1/2 cup sugar


  • 2 packages (3 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 cups heavy whipping cream, whipped
  • 2 cups mini marshmallows
  • 1 can blueberry pie filling
  • 1 package frozen unsweetened strawberries, thawed (16oz.)


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 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly into a greased 9x13 inch baking dish.


Bake at 225 degrees F 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.

By Robin from Washington, IA

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