8 mint sprigs for garnish
Preheat the oven to 225˚F. Line a baking sheet with parchment paper. Draw 8, 3- to 3 1/2-inch circles on the paper (they will guide where to mound the meringue after is it made).
Place the egg whites and cream of tartar in a bowl. Beat until very soft peaks form. Gradually, beating steadily, add the berry sugar. Keep beating the meringue until glossy and stiff peaks form (they should stand almost straight up). Divide and mound the meringue into the circles you have drawn on the paper, building up the edges to create a pocket in the middle.
Bake the meringues for 20 minutes and then turn the oven off. Let the meringues cool and dry in the oven for 2 hours.
Whip the cream until soft peaks form. Add the orange liqueur, if using, and beat the whipping cream until stiff peaks form. Set a meringue on each of 8 dessert plates. Divide and pipe or spoon an equal amount of whipped cream on each meringue. Divide and arrange the berries on top of the whipped cream. Dust the pavlova with icing sugar. Garnish each with a mint sprig and, if desired, for added flare, drizzle each plate in a decorative way with berry syrup.
Note: Berry sugar and B.C. fruit syrup, such as those made with blueberries or raspberries, is available in most supermarkets in the aisle other types of sugar and syrup are sold.
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