Lemon Pavlovas with Berries

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Pavlovas:

4 egg whites, at room temperature

1 cup superfine baker's sugar

1/4 teaspoon sea salt

1/4 teaspoon cream of tartar

2 tablespoons lemon zest (from 2 large lemons)

Berries:

1 cup fresh raspberries

1 cup fresh blackberries or blueberries, see Cook's Note

2 tablespoons sugar

1 tablespoon fresh lemon juice

Cream:

1 cup mascarpone cheese, at room temperature

2 tablespoons sugar

1 teaspoon pure vanilla extract