Combine the raspberries in a saucepan with the sugar and the Amaretto and heat, stirring, until the raspberries break down and get soft, about 10 minutes.
Separate egg whites from egg yolks. Whisk together icing sugar and cornstarch. Add the egg whites to your stand mixer and whisk until it reaches a foamy stage. Add the lemon juice. Continue whipping.
When you reach soft peak stage, lower the speed and add the sugar mixed with the cornstarch, 1 - 2 tablespoon at a time. Scrape down the sides of the bowl. Continue whipping.
Once all the sugar is added, increase the speed to medium, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy and hold their shape well.
Assemble the pavlovas just before serving. Put a generous tablespoon of whipped cream in the center of each meringue. Drizzle generously with raspberry sauce, top with a few raspberries and finish with icing sugar.