Pavlova

1. Preheat oven to a low 100 degrees (fan-forced). Draw a circle, approximately 15-18cm on a piece of baking paper to line an oven tray.
2. Beat the egg whites to form soft peaks, gradually add the caster sugar 1 tablespoon at a time. Continue to beat until the sugar is dissolved and the mixture is glossy with a smooth texture. Fold through corn flour and vinegar.
3. With a spatula, gently place the meringue mixture into the circle on the baking tray. Shape the sides of the mixture upwards and towards the centre to form a mountain. Be careful not to flatten or overwork the meringue.
4. Bake uncovered on the lower level of your oven for approximately 1 ¼ hours or until dry. Turn the oven off, place a wooden spoon in the door to keep ajar and allow the meringue to cool completely in the oven. This is an important step as the meringue may collapse if not cooled sufficiently.
5. Whip the cream, vanilla & icing sugar together to a dollop consistency. When the meringue is cooled, top your pavlova with lashings of whipped cream.
6. To finish by gently spoon over Pomlife fresh pomegranate arils. Vibrant, delicious and ready to serve

Tip: The pavlova shell can be made ahead of time, simply store in an air- tight container. Assemble the pavlova just prior to serving, once you add the pomegranate arils serve immediately.