A dessert for Bastille Day

The Bastille Day potluck of my French conversation group demanded something patriotic. What could be more appropriate than something in the colors of the French flag -- blue, white and red -- le bleu, blanc, rouge, as they call it.
And what could be easier than a Pavlova, a dessert created in honor of the great Russian ballet dancer. And, while the origins of this dessert are not French, but Australian, it looked appropriately festive to the partygoers, almost festive enough to cause us to break out in the Marseillaise.
But we didn't. Instead, we used our mouths not to sing, but to eat!

Pavlova

3 egg whites
between 1/3 and 1/2 c white sugar for each white, separated
Chantilly Cream
1 c blueberries
1 c small strawberries, or larger berries halved or quartered, sprinkled lightly with about 1/2 tsp to 1 tsp sugar, depending on sweetness

Heat the oven to 275 degrees. Prepare a baking sheet and a sheet of parchment paper on which you have drawn an 8-inch circle with a pen or pencil, your guideline for the Pavlova. Turn the sheet over, and place it on the baking sheet, marked side down. This is important: You do not want to be eating lead!
Beat the egg whites until stiff, then mix in half the sugar. Fold in the remaining half of the sugar, then pile the meringue on the baking sheet. Use a spatula to fill the 8-inch circle, creating a depression in the center of the meringue for the filling.
Bake about one hour, watching to make sure the meringue does not color. If it starts to color, lower the heat slightly or prop the oven door open with a wooden spoon handle. Cool in oven for one hour. Remove to a serving plate. Fill with Chantilly Cream, topped with fresh blueberries and the smallest strawberries you can find. Cut with a serrated knife, wiping blade between each cut. Serves 8.

Chantilly Cream
1 c whipping cream
1/4 c powdered sugar
1/4 tsp vanilla or 1 T liquer, such as kirsch
Whip cream until it holds soft but slightly firm peaks. Sift in powdered sugar and mix just until it is incorporated. Stir in the vanilla or liquer.