Preheat the oven to 350°F.
Start by taking a few tablespoons of cherry juice and set aside. Now, in a saucepan, combine cherry juice, vanilla extract, and lemon juice. Bring the mixture to a boil.
Take the remaining cherry juice and mix it with cornstarch. Add this mixture to the boiling sauce. Remove the thickened sauce from the heat and mix in the cherries.
Using a hand mixer, cream together mascarpone cheese and powdered sugar in a bowl. Gently fold in the whipped cream.
Beat the egg whites with sugar, baking powder, and salt until very stiff. Spoon the meringue mixture onto a baking sheet in two equal-sized circles. Bake for 75 minutes.
Once the pavlova has completely cooled, spoon half of the cream onto one of the meringue layers and garnish with some cherry sauce. Finally, top with the second meringue layer and spread the remaining cream and cherry sauce over it. Enjoy!