Raspberry and Cream Pavlova

Preheat the oven to 275 degrees Fahrenheit. Draw a 9-inch circle on parchment paper (using a large plate or the bottom of a tart pan). Place parchment paper on a large baking sheet--pencil side facing down.

Next prepare meringue. Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to high and continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, one tablespoon at a time, while continue to whisk until meringue reaches a stiff peak.

Next add the vanilla bean paste, cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated. Transfer the meringue to the center of the circle on the parchment paper. Using a small offset spatula, smooth it into a disk using the edges of the circle as a guide. Go back to the disk with an offset spatula and build up the sides of the meringue slightly--this will help contain the whipped cream, curd, and fresh raspberries when you assemble the dessert.

Bake the meringue at 275 degrees fahrenheit for roughly 1 hour. Turn off the heat, use a wooden spoon to prop open the oven door slightly, and allow the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.

Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

Pour in one pint of well-chilled heavy whipping cream in a pint dispenser. Do not exceed recommended amount. Add powdered sugar and vanilla. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling.

Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of whipped cream will not be released. To assemble, spread the top of the meringue with the whipped cream by dispensing cream as needed by pressing on the lever. Top with fresh raspberries and a generous sifting of confectioners' sugar on top of the fresh raspberries. Serve in large scoops. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.