Beat heavy cream with an electric mixer until stiff peaks form.
In a bowl, mix cream cheese and powdered sugar together, until well combined. Add mixture to the whipped cream and beat on low speed for 2 minutes, until incorporated. Add Gran Marnier and mix to combine. Cover and refrigerate.
For the Pavlova cake roll:
Beat egg whites until soft peaks form - 2-3 minutes.
Slowly add sugar to the egg whites, while continuously whisking on medium-high speed. Whisk until thick and glossy.
Add cornstarch and vinegar and beat until combined.
Spray a 10x15 inch jelly roll pan with a cooking spray and line with parchment paper.
Preheat oven to 325 F.
Spread mixture over parchment paper in an even layer. Bake for 20 minutes, until just firm on top. Let it cool in the pan for 2 minutes.
While the roll is in the oven, line a kitchen towel on the counter and cover with a large piece of parchment paper. Generously dust with powdered sugar. Let Pavlova cool for 3 more minutes.
Turn Pavlova onto the parchment paper
Spread filling onto the Pavlova Roll. Using the parchment paper and towel, roll Pavlova.
Place on a tray and refrigerate for 2 hours until the filling is set.
Remove paper and towel. Dust with powdered sugar and garnish with berries on top.
Pavlova cakes do best when served right away. They do get soft and soggy if placed in the fridge.