Begin by separating the egg whites from the yolks.

Place the egg whites in a mixing bowl and start beating them at medium speed. Once they begin to slightly foam, gradually add the sugar, one tablespoon at a time, while continuing to beat.

Keep beating until the mixture forms stiff, glossy peaks. This should take a few minutes. To test if it's ready, try flipping the bowl upside down—if the mixture stays in place, it's perfect!

Gently fold in the vanilla extract, lemon juice, and cornstarch using a spatula.

Preheat your oven to 290°F (145°C).

While the oven preheats, you can either spread the mixture into a classic circular pavlova shape on a baking sheet lined with parchment paper, or pipe it into a desired shape using a piping bag. If you're creating a specific shape, you can trace it underneath the parchment paper for guidance.

Bake the pavlova for one hour without opening the oven door. Resist the temptation to check on it!

After baking, let the pavlova cool completely in the oven with the door closed. Ideally, leave it to rest for a few hours or overnight.

Once cooled and rested, top the pavlova with generous dollops of whipped cream and fresh raspberries.

Share and enjoy this delightful dessert with your loved ones!