Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.

Line cookie sheets with parchment paper and trace 3 circles with cake pan, each 8 or 9 inches in diameter.

Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Remove from the oven and carefully peel the paper from the bottom.

Place on cake racks to dry. The meringues may be made the night before.

Mix all ingredients in a medium saucepan over medium-low to medium heat.

Cook while whisking gently for 5 to 7 minutes until sauce thickens; remove from heat and allow to cool.

Chill bowl and beaters. Put whipping cream into bowl and beat until thick; add the sugar and vanilla and continue beating until thick and soft peaks form.

Slice the peaches and combine them with the brown sugar and lemon juice. Allow to sit; stirring occasionally.

Smear a bit of the caramel sauce on a serving plate to hold the bottom meringue layer in place. Place meringue layer on top of sauce.

Drizzle meringue with some caramel sauce. Spread 1/3 of whipped cream over caramel.

Arrange a third of both peaches and raspberries on top of the whipped cream.

Repeat two more times. Meringue, caramel, whipped cream and fruit.

Once all three layers are complete drizzle more caramel over entire pavlova. Refrigerate until ready to serve. Best if eaten the same day it's made.