Preheat oven to 275 degrees
Using a pencil, draw a 6-inch circle on a sheet of parchment paper. Place the parchment circle side down on a baking sheet. Set aside.
Add egg whites to a dry, clean mixing bowl then beat with an electric mixer on medium-high speed until soft peaks form, approximately 5 minutes.
Beat in sugar, 1/4 cup at a time.
Increase mixer speed to high then beat for 2 mintues or until stiff peaks form.
Add vanilla then beat on high for 1 more mintue.
Using a rubber spatula, fold in salt, cream of tartar and cornstarch until incorporated.
Dollop the meringue within the 6-inch circle on the parchment paper.
Using an offset spatula, smooth the sides from the bottom up, repeating all the way around the mound of meringue.
Make an indentation in the top of the meringue (like the opening of a volcano). Note that the indent will collapse as the pavlova bakes. This will create the area that is later filled with whipped cream.
Bake for 60 minutes at 275 degrees then, without opening the oven door, reduce the oven temperature to 250 degrees and continue baking for 45 minutes.
Turn off the oven and let the pavlova cool for 1 hour. Do not open the oven door during this time.
After removing the pavlova from the oven, fill with homemade whipped cream, top with fresh raspberries and dust with powdered sugar. Slice and serve immediately.