Berry Pavlova

Berry Pavlovan is a gluten free recipe with 12 servings. For $1.37 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 401 calories, 4g of protein, and 20g of fat. It works well as a side dish. A mixture of vanillan extract, cider vinegar, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste of Home. 63 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. Overall, this recipe earns a not so amazing spoonacular score of 24%. Similar recipes are Berry Pavlova, Mixed Berry Pavlova, and Lulu’s Berry Pavlova.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 HomeJune/July 2007, p53 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. Add cream of tartar; beat on medium speed until foamy.

3. 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.

4. Spread evenly into a greased 13-in. x 9-in. baking dish.

5. Bake at 225° for 1-1/4 hours; turn off oven and do not open door.

6. Let meringue dry in oven for 1 hour.

7. In a large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows.

8. Spread over meringue. Cover and chill for 12 hours.

9. Cut into squares; top with pie filling and strawberries. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need

 

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