Pavlova Wreath with Pomegranate

INSTRUCTIONS

• 1
  Preheat the oven to 150°C.
• 2
  In a clean, dry mixer bowl, whisk the egg whites, gradually adding sugar, until stiff and glossy peaks form. Then quickly and briefly whisk in the starch, vinegar, and vanilla extract.
• 3
  Place baking paper on a baking sheet and trace a dinner plate with a pencil to create a wreath shape. Flip the baking paper so the pencil mark is on the underside, but still visible through the paper.
• 4
  Using an ice cream scoop, place meringue dollops onto the baking paper along the wreath line. Make two rows side by side.
• 5
  Using a knife or an offset spatula, gently connect the meringue dollops on top.
• 6
  Place in the oven and immediately reduce the temperature to 120°C. Bake for one hour. The wreath should be dry to the touch and may have small cracks. Turn off the oven and let the wreath rest in the oven for an hour or overnight.

INSTRUCTIONS FOR RASPBERRY SAUCE

• 1
  Add raspberries, sugar, lemon juice, and water to a small saucepan. Cook over medium heat for about 5 minutes.
• 2
  Pour the mixture through a fine sieve and strain the sauce into a bowl. Then refrigerate the sauce to cool (it will thicken as it cools).

FINISHING INSTRUCTIONS

• 1
  Pour the raspberry sauce over the wreath and decorate with pomegranate seeds.