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Spoon meringue into prepared pans and smooth the tops. Bake meringues for about one hour, until tops have crisp crusts and feel dry to the touch (the insides will be soft).
Turn oven off and cool meringues in oven one hour, with door slightly open (meringues may sink in and crack while cooling). When cool, remove meringues from pan.
FOR PAVLOVA CREAM:
1 cup heavy cream, chilled
½ cup sour cream, chilled
Beat cream until stiff peaks form. Fold in sour cream.
TO ASSEMBLE:
8 Cara Cara oranges
Peel and gently section oranges. Place one meringue on serving platter and spread over it half the Pavlova cream. Top with half the orange sections. Cover with second meringue. Repeat the cream and orange layers. Cover with third meringue.
TO SERVE:
Serve with raspberry coulis. (Purée two pints raspberries and simmer with ½ cup superfine sugar and juice of ½ lemon, for three minutes. Strain and chill.) Spoon coulis on top of and around Pavlova.