Preheat the oven to 225℉. Line a baking sheet with parchment paper.

Place the room-temperature egg whites in the bowl of a stand mixer on high speed for about 1 minute or until frothy. Very slowly stream in the sugar while mixing and then continue to mix on high speed for 10-12 minutes or until glossy, stiff peaks form. Gently fold in the vanilla, lemon juice, and cornstarch with a spatula.

Transfer meringue to a piping bag fitted with a large open star tip and pipe 10 even nests (building up as you would while frosting a cupcake) onto the prepared baking sheet, allowing 1-2 inches between each for spreading. Use a spoon to create a slight well in the center of each nest. Bake immediately in the preheated oven for 1 hour and 15 minutes. Turn off the oven when the baking time is over and let the pavlova sit in the hot oven for another 30 minutes before removing to allow to fully cool before adding the toppings right before serving.

Combine 1 cup of whipping cream and 1 tablespoon of sugar in a medium-sized mixing bowl and whip using an electric handheld mixer on high speed until soft peaks form.

Place the finely chopped dark chocolate in a heat-safe bowl. Heat ¼ cup of whipping cream in the microwave or on the stove until scalding. Pour over the dark chocolate and let sit for 1 minute to allow the chocolate to melt before whisking until fully combined and smooth. Let cool to room temperature before assembling the dessert. Put the room-temperature chocolate ganache into a ziplock bag with the corner snipped (or a piping bag) to top the pavlova.

Place a cooled pavlova on each plate and use a spoon to break in the top to allow more space for the whipped cream to sit. Scoop a generous amount of the prepared whipped cream into the center of the pavlova. Arrange some raspberries on top of the whipped cream. Finish the pavlovas off with a drizzle of ganache on top of the raspberries and serve immediately. Enjoy!