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Preheat the Oven to 225˚ F. Line a large ¾ baking sheet with parchment paper.
Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form.
With the mixer on, gradually add 1 ½ cups sugar and beat 10 minutes on high speed, or until stiff peaks form.
Fold in ½ Tbsp lemon juice and ½ Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
Pipe meringue into 3 to 3 ½ inches wide nests onto the parchment paper using a Wilton 1M Tip.
Indent the center with a spoon to allow room for cream.
Bake at 225˚ for 1 hr and 15 minutes, then turn the oven off and without opening the door, let the meringue sit in the hot oven another 30 minutes.
Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature.
In a large, cold mixing bowl, combine cold whipping cream with 2 Tbsp sugar and beat on high speed for 2 to 2 ½ minutes or until whipped and spreadable.
Pipe frosting onto the pavlova and top with fresh fruit or your desired toppings.