Step 1: Heat the oven to 160°C (140°F for fans) and Gas 3. Using baking parchment, line a large baking pan and mark the center of the paper with a 30cm/12in circle. To create a ring – draw a 15 cm/6 in circle in the larger circle’s center.

Step 2: Transfer the egg whites into a sanitized mixing bowl and use an electric whisk to whisk them until the whisk comes out with soft peaks. Add the sugar gradually while whisking at high speed until the mixture becomes glossy and stiff. In a cup, combine the cornflour and vinegar; mix into the egg whites.

Step 3: Melaneur is spooned onto the ring that has been traced on the parchment paper. Make a shallow trench for the cream and fruit to rest in the meringue using a large spoon.

Step 4: After transferring to the oven – quickly lower the temperature to 140°C/120°F Fan/Gas 1. Bake for one hour and fifteen minutes, or until the outside is set but the color is still white. After turning off the oven – leave the pavlova inside to cool and dry for an hour or overnight.

Step 5: Once the whisk is withdrawn, beat the cream, vanilla paste, and icing sugar until firm peaks form. Pour the cream into the meringue trench with a spoon.

Step 6: Place the pomegranate, blueberries, raspberries, and strawberries on top. Decorate with a few mint leaves, if desired. Cut into wedges and dust with icing sugar to serve.