Preheat the oven to 300°F (150°C). On a piece of parchment paper, roughly draw a 12 inch (30cm) circle. Turn it over and place it on a baking sheet.

Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.

Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.

Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.

Once all the sugar is incorporated, add cornflour and the vinegar. Continue mixing for 2 more minutes and then turn off the machine.

Using a large spoon, dollop the meringue around the circle leaving a hole in the middle just like a Christmas wreath.

Turn down the oven to 250°F (125°C) and bake the Pavlova for about an 1hr 15 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours. (or overnight like I do)

When you are ready to serve, generously spoon whipped cream over the top of the Pavlova and top with quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint around for a beautiful presentation. Enjoy straight away. Store in the refrigerator and enjoy within 2 days.