Line 2 baking sheets with parchment paper and preheat the oven to 300F. In a stand mixer bowl, combine the egg whites and sugar. Beat with the whisk attachment on low until they are well combined, then increase the speed to medium-high. Continue to beat until soft peaks form.

Remove the bowl from the mixer and sprinkle the cornstarch over the top. Fold it in with a rubber spatula, gently shimmying as you lift it through the meringue to prevent it from clumping. Add the vinegar and vanilla, then return it to the mixer stand and beat until it has reached the stiff peaks stage. This means that when you lift the whisk out, the meringue stands up straight and tall off of the end.

Scoop mounds of the meringue onto the parchment lined baking sheets, making eight in all. You can be very precise with the shaping, or simply flatten the scoops a bit and then create a small hollow in the middle. I opted for the latter, but it’s really up to you!

Place the baking sheets in the preheated oven and bake for 15 minutes, then reduce the heat to 275F and bake for another 15. Turn the oven down again to 250F and bake for 30 minutes. At this point, turn the oven off and allow the pavlovas to cool entirely without opening the door. This will take about 3-4 hours, but you can also just leave them overnight.

To serve, spoon raspberry curd and whipped cream over the top, then garnish with fresh raspberries

For the Curd:

Thaw the frozen raspberries, then press them through a mesh sieve into a bowl. You are trying to remove as much of the juice and pulp while leaving as many of the seeds behind as is possible. You should end up with 2/3 cup of juice.

In a small mixing bowl, beat the egg yolks until smooth, then set them aside. Combine the raspberry and lemon juice, sugar, and salt in a medium sized saucepan, then stir and heat over medium-low heat until the sugar has completely dissolved and the mixture is steaming.

Slowly pour the hot juices into the egg yolk while whisking briskly. Be sure not to add it too quickly, or it will cook the egg yolks and create chunks. Pour it all back into the saucepan and cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.

Remove it from the heat, then cut the butter into chunks and stir it in until it has all melted. Pour the curd into a clean bowl and cover it with a sheet of plastic wrap. Refrigerate until completely cool, then store in an airtight container.