Preheat oven to 250 F degrees.

Line a baking sheet with parchment paper. Draw 2 circles of 6 inches each. I used my 6 inch cake pan to draw these.

In a bowl whisk together sugar and cornstarch. Set aside.

Using wire whisk attachment of your stand mixer or using your hand mixer, start beating the egg whites at low speed.

Keep mixing and after 2 minutes increase the speed to medium. The egg whites will now form a foam like consistency. At the point add cream of tartar and sugar (with the mixture running).

Keep beating and increase the speed to high, after 3-4 minutes the egg whites will form stiff peaks and look shiny. That's when you know it's done.

Transfer the whipped egg whites onto the circles you made on the pan.

Bake at 250 F degrees for 1 hour. After 1 hour, switch off the oven, open it a little, with the meringue inside and let them cool down for 3-4 hours or overnight.

Once the meringue is baked, it's time to assemble your pavlova cake. Start making the syrup by mixing together berries, sugar and water in a pan.

Cook for 6-7 minutes or till the mixture becomes syrupy. Mash the berries with the back of a spoon.

Strain the mixture through a sieve to get a smooth sauce. Set aside.

Beat cold whipping cream using the wire whisk attachment of your stand mixer or using your hand mixer.

When it starts to thicken a little, add sugar, orange extract and orange zest.

Beat till the cream is whipped and forms peaks.

Transfer one meringue carefully on the serving tray. Apply whipped cream all over and then place the other meringue on top. Now top with the remaining whipped cream.

Drizzle with the prepared berry sauce. Sprinkle some more orange zest and berries on top and serve.