PavlovaLine a cookie sheet with parchment. (If it is helpful you can trace a 9-inch circle in the center of your parchment so you have an outline to fill in with meringue when the time comes.) 

Preheat the oven to 200°F. 

Put egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. Whip egg whites on medium speed until soft peaks form.

In a small bowl, whisk together cornstarch, vinegar and vanilla. Set aside.

With a mixer on medium speed, very slowly pour in the granulated sugar. 

Once all the sugar has been added, add in the cornstarch mixture. 

Continue beating until stiff peaks form. With a spatula scrape the sides of the bowl and bring the meringue on the bottom of the mixing bowl to the top. More than likely it won’t be at the stiff peaks stage so continue mixing. 

Once all the meringue is at a stiff peak stage, pour onto the prepared cookie sheet. Shape the sides and smooth over the top with an offset spatula. 

Place in the oven and bake for 1 hour and 20 minutes. The meringue will spread slightly, this is normal. Once fully baked, remove from the oven and cool to room temp. 

White Chocolate Whipped CreamPlace white chocolate in a medium-size mixing bowl. Heat 2 tablespoons of heavy cream. Pour over the chopped white chocolate, let sit 2 minutes. Begin stirring in small circular motions beginning in the center and moving outward. As the chocolate begins to melt and continue mixing until fully combined. Let cool, cool enough that it is still pourable but not too cool that its stiff. 

Add ¾ cup heavy whipping cream to a small mixing bowl. Use a handheld mixer and beat until soft peaks form. 

Fold half of the whipped cream into the cooled white chocolate mixture until well blended. Gently fold in the remaining whipped cream. Keep chilled until ready to assemble. 

Raspberry PureePut the frozen raspberries and sugar in a small saucepan. Heat on medium heat, stirring often. Once the mixture comes to a simmer, simmer for 20 minutes, stir often. 

Once reduced, pour into a strainer over a bowl to remove the seeds. Some seeds will still sneak through that is fine. 

Let cool completely. 

AssemblyPlace cooled pavlova on cake plate. Spread white chocolate whipped cream on top of the pavlova. Spread the raspberry puree on top of the whip. Arrange fresh raspberries on top and sprinkle with almonds and chocolate shavings. Serve immediately.