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1
Prepare the Bublanina: Oven: 350F.
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2
Grease a 9 x 9 in baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy.
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3
Add liqueur, orange zest and salt, mixing well.
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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.
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5
Turn batter into prepared pan and scatter blueberries evenly over top. Press down into batter with a spatula.
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6
Bake ~35 min or until toothpick inserted near center comes out clean.
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7
Prepare the Pavlova:
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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.
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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.
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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.
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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.
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12
Bake the meringue ~1 hr until it goes a very pale, pinkish color.
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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.
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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.
