Summer berry pavlova with bourbon whipped cream

For the Meringue

Ingredients:
6 egg whites, at room temperature
2 cups superfine sugar
1½ teaspoons vanilla extract
½ teaspoon cream of tartar
¼ teaspoon salt

Method:

1. Preheat the oven to 250 degrees, and line two heavy baking sheets with parchment. Using a 9-inch cake pan and a pencil, draw a circle on the parchment on each baking sheet, then set aside.
2. Add all the ingredients to the bowl of an electric stand mixer, and whip them together at the highest speed for 5 to 6 minutes until the sugar is completely dissolved and you hear a palpable change in the tone of the mixer — from a high-pitched whine to a low hum. Check the meringue base to make sure it's thick, fluffy, and not too wet to handle without it falling back on itself. In other words, it should hold very stiff peaks.
3. Using a pastry bag fitted with a large star tip, pipe the meringue in concentric rows into the drawn circles on the parchment. (A secret: If you're not handy with a pastry bag, just take a rubber spatula and spread the meringue onto the drawn round. The result will be more rustic, but beautiful just the same.) Lower the oven to 200 degrees, and bake the meringues for 1½ hours. Turn the oven off, but leave the meringues in the oven overnight. Do not open the oven door until the next morning. The meringues should be perfectly white and not browned in the least. Note: They may be made up to three days in advance and stored in a dry place.
4. Place one meringue round on a serving platter. Top with half of the stewed fruit, then dollop randomly with half of the whipped cream. Place the second meringue round on top of the fruit and cream, and repeat the layering with the remaining fruit and cream. To serve, garnish with fresh mint.

For the Stewed Fruit
Ingredients:

1 cup strawberries, stemmed
1 cup raspberries
1 cup blueberries
1 cup blackberries
¾ cup sugar
¼ teaspoon salt
2 tablespoons Chambord

Method:

1. Wash and dry the fruit. Add all the ingredients to a large, heavy saucepan, and heat over medium heat for approximately 5 minutes, until the fruit just begins to soften. Remove the saucepan from the heat, and let the mixture cool.

For the Bourbon Whipped Cream
Ingredients:

1 cup heavy cream
2 tablespoons sugar
1 tablespoon excellent-quality bourbon

Method:

1. Pour all the ingredients into the bowl of an electric stand mixer, and beat on medium speed until soft peaks form.