Preheat oven to 200F, line a large baking pan with parchment paper then trace 3-6" or 2-8" circles. Turn parchment paper so the pencil marks will be facing down.

In a bowl of a standing mixer, place the egg whites and sugar and mix with a hand whisk or a fork.

Place the bowl on top of a pan with simmering water (the water should not touch the bowl) and cook the egg mix while constantly stirring until the sugar has dissolved. About 3 minutes.

Remove from heat and mix mixture using the cage attachment for about 3 minutes on medium-high.

Stop mixer then add cornstarch and vanilla bean paste and keep mixing this time on high until a shiny, stiff pick is formed.

Spoon a 1/3 (or 1/2) of the meringue att eh center of each circle then use a spatula to gently spread the meringue within the lines of each circle.

Bake for 1h and 30 minutes.

Remove from oven and allow to completely cool.

In a medium pan, add the frozen berries, sugar, and lemon juice over medium-high.

While occasionally stirring, allow the mixture to boil then reduce heat to simmer.

Cook for about 15-20 minutes or until the liquid had thickened and reduced by half.

Remove from heat place in a glass container and allow it to cool before use.

Pour heavy cream in a bowl of a standing mixer, add sugar and vanilla bean.

Mix starting with low speed gradually increasing speed to high. The cream is ready when it has thickened.

Place one of the pavlovas on top of your serving dish and spread a 1/4-1/3 of the cream filling on top.

Spoon 3-4 TBS of the berry mix and repeat of the remaining pavlovas

Garnish top with the fresh berries and serve immediately.