Patriotic Pavlova


4 egg whites
200 gr. powdered sugar
pinch of salt
1 cup each of blueberries and raspberries
1 cup cream whipped (for filling)


Use my Chocolate Berry Pavlova recipe (Aug. 7, 2016)  but double the meringue ingredients. Omit the chocolate and cocoa. Spread the meringue onto a 10×15 inch
cookie sheet lined with parchment paper. Bake as indicated. When meringue is cool
cut it in half. Fill with whipped cream and berries. Cover with other half of
meringue. Spread with a layer of whipped cream. Decorate with blueberries and
raspberries. Serve chilled.