Pre-heat oven to 225º F

In a small sauce pan add the egg whites and sugar. Whisk to mix well.

On medium heat warm the eggs and sugar, whisking constantly so egg whites do not cook.

Continue to whisk and heat the egg mixture until sugar is dissolved. To test the dissolving of the sugar, pinch a small amount between your fingers and rub together. If there are still granules continue heating and whisking. If there are no granules, remove from the heat.

Cool 10 minutes.

Pour egg mixture into the mixer fitted with a whisk attachment.

Whisk until foamy peaks form.

With mixer on medium stream in the sugar, cornstarch, salt and almond extract.

Whisk on high speed until stiff glossy peaks are formed, this is the meringue stage. It is important to turn the meringue mixture as the bottom mixture may not have reached the stiff and glossy stage yet.

Once your meringue is at the stiff and glossy stage scoop onto parchment lined baking sheet in a round shape. Using an spatula, swipe up the sides to form a dome shape.

Bake, undisturbed, for 60 minutes. Then turn off the oven and let rest and cool for a minimum of 60 minutes.

Add all the ingredients to a medium sauce pan. Whisk well to combine, butter will still be in chunks.

Heat on medium to high heat to melt the butter and bring to a simmer where the edges bubble, you do not want mixture to boil, that is too hot.

Continue whisking so mixture doesn’t burn, about 5 minutes. Mixture should coat the back of a spoon and not drip off.

Set aside to cool completely.

Add whipping cream and sugar to bowl of mixer fitted with a whisk attachment.

Whip on high until whipped cream forms. Do not walk away, it comes together quickly.

Keep chilled and set aside.

Place pavlova on a cake plate or stand.

Place whipped cream on top of the pavlova.

Pour orange curd on top of first layer of whipped cream.

Add another small mound of whipped cream on top of the orange curd.

Garnish with frozen raspberries (optional)