Double the recipe to make a full size cake (2 pavlovas). Make up the day before (storing in airtight container or Ziploc bag).
6large egg whites
1/4tsp.cream of tarter
1 10oz.jar Harry and David Lime Curd
Fresh mint, optional
Preheat oven to 250 degrees. Line a baking sheet with parchment paper, cutting (2) 10-inch circles from the paper for the full size cake. If you are making mini cakes, set aside a large scoop.
In a large bowl, combine egg whites and cream of tarter. Beat at medium-high speed until foamy. Gradually beat in the sugar, a tablespoon at a time. Continue beating until stiff peaks form. Fold in the vinegar, vanilla, and almond extract.
Spoon this mixture onto the circles of parchment paper (if you double the recipe for the cake). Or, using the scoop, scoop 16-18 large scoops onto the parchment paper.
Bake for 90 minutes. Turn oven off and let meringue cool completely in the oven.
Beat the cream and powdered sugar until stiff peaks form. Add in the sour cream, lime curd, and vanilla. Mix well.
When the pavlova cools, for the cake, lay one of the large meringue discs on a cake plate (removing the parchment paper). Spoon on half the filling mixture, adding raspberries around the outside edge. Layer the top disc of pavlova on top (removing the parchment paper), ending with the rest of the cream mixture. Garnish with raspberries.
For the mini pavlovas, just before serving, assemble each meringue by spooning the cream into the center of the meringue), and then place raspberries on top of the cream. Garnish with fresh mint (optional) and serve.