Make your Vanilla Pavlova - Set a rack in the center of the oven and preheat to 225ºF (107ºC). Using a cake pan or plate, draw two 7 or 8 inch (18 to 20 cm) circles on parchment paper and flip the paper over and set on a large baking sheet. Alternatively, if you would like to make one large pavlova, draw a single 8 or 9 inch (20 to 22 cm) circle. Set aside.

Using a hand or stand-mixer fitted with a whisk attachment, beat egg whites on medium speed until frothy. About 3 to 4 minutes.

With the mixer still running on medium speed, add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat until the mixture is shiny with stiff peaks. Should take about 20 to 25 minutes depending on the speed of you mixer.

Turn mixer off, sift in cornstarch, cream of tartar (or white vinegar if using) and vanilla. Increase speed to medium high speed and continue beating for an additional 2 minutes. Mixture should be firm and hold its peak without falling over.

Divide meringue evenly between the two circles and use an offset spatula to form a circular shape, staying within the lines (see photo below). You don't want to flatten it too much because we want the center to be marshmallowy. You can either keep it rustic or create a decorative design on the sides of each pavlova. If you're making 1 large pavlova, spread all of the meringue onto your 8 or 9 inch (20 to 22 cm) circle. For 2 pavlovas, bake for 1 hour and 20 minutes and for one large pavlova, bake for 1 hour and 45 minutes. Turn off the oven and allow the pavlova to cool completely in the oven for at least 4 hours or overnight. Keep the oven door closed until you're ready to serve.

Assemble your Pavlova - It's important to assemble the pavlova right before serving because the moment you add your whipped cream and berries, it will collapse. If you made 2 layers, start by spreading half of the whipped cream on top, followed by 1 to 1 1/2 Cups of fresh raspberries and a drizzle of honey. Then repeat with the second layer. If you made 1 large pavlova, spread all of the whipped cream on top, followed by your fresh raspberries and then a drizzle of honey. Serve immediately and enjoy!!