In a small pan, whisk together the cream, milk, and 2 tablespoons of sugar.  If you are using a vanilla bean, use a sharp knife to scrape the seeds from the center of the seed.  Add the seeds to the cream mixture.  Put the vanilla pod in the pan as well.  Place the pan over medium-low heat and heat until small bubbles start to form along the edges of the pot.  Remove from the heat.

Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/2 cup sugar for 2 to 3 minutes, until fluffy and pale yellow.  Whisking constantly, slowly pour about 1/2 cup of the cream mixture into the egg mixture.  Once combined, pour the mixture back into the pan, whisking the whole time.  Turn the heat back onto medium-low. Cook the sauce, stirring frequently, until the mixture coats the back of a spoon and does not run together, 10-12 minutes. 

While the sauce is cooking, prepare an ice bath.

One the sauce is thickened, remove the pan from the heat and remove the vanilla pod.  If using vanilla extract, stir it in now.  Pour the sauce into a bowl, then place the bowl in the water bath. Let the sauce cool completely, stirring frequently.

Once cool, remove the sauce from the water bath.  Cover the sauce with plastic wrap, pressing the wrap down on the surface of the sauce.  Refrigerate the sauce for at least 2 hours before serving.

Preheat the oven to 325ºF.  Line a baking sheet with parchment paper.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium until light and frothy.  Add in the vanilla and beat.  Turn the mixer on and add the sugar, a few tablespoons at a time, until fully incorporated.  Continue to beat until the whites are thick and glossy and they hold medium-firm peaks.  Fold the cornstarch into the meringue with a rubber spatula.

Pour the meringue out onto the prepared baking sheet.  Form the meringue into a 6 to 7-inch circle, making a bowl shaped indentation about 4-inches across in the center.

Place the baking sheet in the oven, then immediately reduce the heat to 300ºF.  Bake for one hour, then turn off the heat, leaving the pavlova in the oven to cool completely, 1 to 2 hours.

Combine the berries, sugar and lemon juice in a bowl and stir to combine.  Let the berries sit at least 1 hour, up to 2 hours.

Place the meringue on a serving plate.  Fill the bowl in the center with the whipped cream, then drizzle with the creme anglaise.  Top with the berries.  Serve immediately.