Blueberry Bublanina

Directions

1. 1
   Prepare the Bublanina: Oven: 350F.
2. 2
   Grease a 9 x 9 in baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy.
3. 3
   Add liqueur, orange zest and salt, mixing well.
4. 4
   In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
5. 5
   Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula.
6. 6
   Bake ~35 min or until toothpick inserted near center comes out clean.
7. 7
   Prepare the Pavlova:
8. 8
   Oven: 275F. Line a baking tray with foil and draw a 7 inch circle on the foil (don't tear the foil). Set aside.
9. 9
   In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks. Gently sprinkle the sugar into the egg whites, until your egg whites form glossy stiff peaks.
10. 10
    Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla and gently fold the mixture again.
11. 11
    Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a very slight well in the middle.
12. 12
    Bake the meringue ~1 hr until it goes a very pale, pinkish color.
13. 13
    Turn the oven off and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
14. 14
    Whip the cream with the vanilla extract until it forms peaks and gently spread the cream to the top of the meringue with a spatula. Arrange kiwis on top and drizzle blueberry sauce to serve.