Preheat the oven to 300F. Prepare a sheet pan with a piece of parchment paper

Combine the egg whites and salt in a stand mixer bowl. Beat on medium speed until frothy. Increase the speed and whip the egg whites until they form soft peaks. With the mixer still running, gradually add in the sugar in slow increments (this process should take about 5 minutes)

Once all of the sugar has been incorporated, continue to beat for another 2 minutes until the sugar is fully dissolved and the meringue is extremely glossy

Remove the bowl from the stand mixer and sift in the cornstarch. Add the vinegar, vanilla extract, and almond extract. Gently fold all the ingredients in until fully incorporated

Spread the meringue onto the prepared sheet pan in four even 4 inch circles

Use a spatula or spoon and create a little well in the middle

Transfer the sheet pan to the oven and immediately drop the heat to 250F. Bake for 1 ½ hours. Turn off the heat, crack the oven door, and let the pavlovas cool completely in the oven as the oven cools down as well. After about an hour or so of cooling, the pavlovas should be cool

Once finished set aside. These can be made up to 3 days ahead of time if stored in an airtight container once cooled

Preheat the oven to 375F

Add the berries to a small baking dish

Pour in the wine, sugar, lemon zest, and a pinch of salt. Gently toss

Roast the berries in the oven for 20-22 minutes. Let the berries cool completely and put into the refrigerator to chill

Add the cream, powdered sugar, and vanilla extract to a bowl with an electric mixer. Beat the cream until soft peaks form. Set aside

Remove the pavlovas carefully from the parchment paper by gently peeling them off

Transfer them to a plate and add a good amount of whipped cream

Top each one with a spoonful of roasted berries, along with a drizzle of the sparkling wine liquid from the baking dish. Yum!