Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce

1 1/2 cups granulated sugar
2 tsp cornstarch
6 large egg whites
1/4 plus 1/8 tsp cream of tartar
1 pinch salt
1 tsp vanilla extract

Raspberry Sauce
3 tbsp sugar
2 1/4 tsp cornstarch
18 oz fresh raspberries (frozen will work too)
1/3 cup water

Cream Cheese Whipped Cream
8 oz cream cheese
1 1/2 cups heavy cream
1 tbsp granulated sugar
1/2 tsp vanilla extract

Instructions
Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes. Increase speed to medium-high and slowly add in sugar mixture. Then increase speed to high and whip until stiff glossy peaks form, about 5 minutes adding in vanilla during last minute of mixing.
Dollop meringue into 3 to 4 inch circles onto parchment paper lined baking sheets. Then use the back of the spoon to create an indentation in the centers. Bake in the preheated oven 60 minutes, then turn the oven off and leave the door closed for another 45 minutes. Remove from oven and cool completely.
To assemble, top meringues with cream cheese whipped cream then the raspberry sauce.

For the Raspberry Sauce:
In a medium sauce pan, whisk together sugar and cornstarch. Stir in 1/3 cup water. Add half of the raspberries then cook mixture over medium heat, whisking constantly until mixture has thickened. Remove from heat and cool completely. Stir in remaining raspberries. Store in an airtight container in the refrigerator.

For the Cream Cheese Whipped Cream:
In a mixing bowl whip heavy cream until soft peaks form then add sugar and vanilla and whip until nearly stiff peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture and whip until stiff peaks form. Store in refrigerator.