Steps

• Whip the egg whites
  Pour the egg whites into a perfectly clean and dry bowl (even the slightest trace of fat prevents them from whipping properly).
  Start whipping them with an electric mixer at medium speed until they become white and foamy.
  Add the sugar
  Continue whipping and add the sugar one tablespoon at a time, waiting for it to be fully incorporated before adding more.
  Gradually increase the speed and whip until the meringue becomes shiny, thick, and stable: it should form the classic “stiff peaks” when you lift the whisk.
  Fold in the final ingredients
  Add cornstarch, and optionally vanilla.
  Gently mix with a spatula, moving from bottom to top to avoid deflating the mixture.
  Baking
  Preheat the oven to 212°F (static) or fan-assisted
  Line a baking tray with parchment paper and form the base of the mini Pavlovas:
  a single large meringue,
  or more nests if you are making mini pavlovas.
  Smooth the edges leaving a central hollow for filling.
  Bake for 1 hour and 15 min – 1 hour and 30 min.
  Turn off the oven and leave the Pavlova inside with the door slightly open until it is completely cool: this helps to dry it without causing too much cracking.

• Flavor the milk
  Pour the milk into a saucepan.
  Add the split vanilla pod (or lemon peel).
  Bring the milk almost to a boil, then turn off the heat and let it infuse for a few minutes.
  Whip yolks, sugar, and starch
  In a bowl, place the yolks and sugar.
  Whisk until they become light and creamy.
  Add the cornstarch (or flour) and mix until you get a smooth mixture.
  Combine with the hot milk
  Remove the vanilla or peel from the milk.
  Pour the hot milk in a stream over the yolk mixture, stirring constantly with the whisk to avoid lumps.
  Cook the cream
  Transfer everything into the saucepan and cook over medium-low heat.
  Stir continuously with a whisk or spatula, making sure to reach the corners of the saucepan.
  When the cream thickens and the first bubbles appear, cook for another 1 minute to stabilize it.
  Cooling
  Pour the cream into a clean bowl.
  Immediately cover it with cling film in contact to prevent a skin from forming.
  Let it cool completely before use.

• Procedure for assembling mini pavlovas with custard and raspberries
  1. Prepare the elements
  Ensure the mini Pavlova bases are completely cool. They should be crunchy outside and soft inside.
  Prepare the custard in advance, well chilled and thickened (better if rested in the fridge for at least 1 hour).
  Wash and gently dry the fresh raspberries.
  
  2. Soften the cream
  Before using, mix the custard with a whisk to make it smooth and velvety.
  If it’s too thick, add 1–2 tablespoons of cold milk and work it until desired consistency.
  
  3. Fill the center of the pavlovas
  Transfer the cream into a piping bag with a plain or star nozzle (helps distribute neatly).
  Fill the central hollow of each mini Pavlova with a generous layer of custard.
  
  4. Arrange the raspberries
  Place the raspberries on the cream: you can line them neatly, insert them slightly into the cream, or create a natural dome.
  For a more indulgent touch, add some smashed raspberries in the center, letting some of their juice out.
  
  5. Final decoration (optional)
  Dust with a veil of powdered sugar.
  Add some mint leaves for color contrast.
  If you want a glossy effect, lightly brush the raspberries with neutral dessert jelly.
  A drizzle of raspberry coulis (pureed and strained raspberries) makes the dessert even more elegant.
  
  6. Storage
  Assemble the pavlovas just before serving so the meringue stays crunchy.
  Once filled, they can be stored in the fridge for up to 2–3 hours.