Step 1: Set the oven to gas 3, 325F, 160C, and 140C fan. Line a large baking sheet with baking parchment, then draw a 12-inch/30-centimeter circle in the center of the paper. Draw a 6 in/15 cm circle in the middle of the larger circle to form a ring.

Step 2: Using an electric whisk, gently whisk the egg whites in a sterilized mixing dish. Bit by bit, add the sugar and mix at high speed until they get firm and glossy. Fold the corn flour and vinegar into the egg whites after whisking them together until smooth in a cup.

Step 3: Melaneur is applied with a spoon onto the parchment paper-traced ring. Using a large spoon, create a shallow trench in the meringue where the cream and fruit will sit.

Step 4: As soon as you place it in the oven, reduce the heat to 275F/140C/120C Fan/Gas1. Bake for 1 and a half hours, or until the color doesn’t change and the outside is firm. Once the oven is off, let the pavlova inside for an hour or until it has dried out.

Step 5: In a small frying pan, melt the butter. Cook over medium heat until the muscovado sugar has melted and covered the oats, giving them a light golden hue. Add the oats. Allow to cool.

Step 6: Whip the cream until soft peaks form, then fold in the whisky. Stir in two thirds of the oats and half of the raspberries. Using a spoon, transfer the cream into the meringue trench.

Step 7: Arrange the remaining raspberries, blueberries, and pomegranate seeds on top to mimic tiny Christmas trees. Garnish with a few sprigs of rosemary. Sprinkle in the remaining oats. To serve, cut into wedges and sprinkle with powdered sugar.