Preheat the oven to 250 degrees

Draw a 9-inch circle on a piece of parchment paper. That will be the assembly guide for the Pavlova.

In a stand mixer, add the egg whites and the salt. Beat on a high speed until firm using the whisk attachment

When the egg whites have firmed, while still on high speed, slowly add 1 cup of sugar, leaving 30 seconds before each pour to be incorporated. Continue to beat until shiny peaks form and add the vanilla so it gets mixed in. The entire process should take about 8-10 minutes

Remove the bowl from the mixer and sift the cornstarch, using a rubber spatula to fold it

Flip the parchment paper over so that the circle is on the backside and transfer the meringue over onto the circle on the clean side. Using the rubber spatula and the back end of a spoon, shape the meringue into a disk. Place onto a baking tray and in the oven for an hour and a half

While the meringue is cooking, make the raspberry lemonade jam. See instructions below

After the time is up, or close to being up, check on the Pavlova. It should be light brown all around. You can insert a toothpick to check, it will be crusty on the outside and airy soft inside. Then shut the oven off and let the Pavlova rest for an hour in the oven

Take the Pavlova out and top it with the jam. You can also add whipped cream before adding the jam, if you’d like

Gently cut the Pavlova and serve

Place the raspberries, lemon juice and zest, and the remaining cup of sugar in a medium saucepan, stirring and mashing them. Bring to boil over a medium heat, stirring occasionally. Reduce to a simmer over low heat for 20 to 30 minutes, or until the jam begins to thicken, stirring occasionally, and breaking up any remaining chunks. Shut heat of and let cool