Heat your oven to 300°F (148°C) for 15 minutes.

To make the pavlova, pour the egg whites in the bowl of an electric mixer. Whip the egg whites until they are cloudlike, fluffy yet firm, about 3-4 minutes. Avoid overwhipping.

Once the egg whites appear fluffy and firm, add the caster sugar one spoonful at a time, allowing to incorporate before adding the next spoonful, about 5 seconds. Once all of the sugar is incorporated, add the cream of tartar.  Whip for 5-10 seconds more, blending well. Turn off the mixer.

Line a baking sheet with parchment paper. Spoon dollops of the pavlova mixture onto the parchment. For large individual pavlovas, spoon out 6 dollops. For smaller pavlovas, spoon out 12 dollops. You can optionally stir the mound of pavlova to make a well in the center for fruit.

Place the pavlova in the oven and lower the temperature to 200°F (130°C). Bake for 1 hour, and then turn the oven off, allowing the oven to cool. Leave the pavlova in the oven for at least 2-3 hours. For best results, leave the pavlova overnight in the cooling oven. Do not open the oven while the pavlova is cooling.

When you are ready to serve the pavlovas, make the Honey Smashed Raspberries. Place the round slice of lemon and fresh raspberries on a shallow plate along with the honey. Use a fork to smash the lemon, raspberries and honey together. Remove and discard the lemon membrane. 

Place the pavlovas on a serving platter. Spoon over the Honey Smashed Raspberries and garnish with fruit and mint. Serve immediately.