Pavlova with Kiwifruit and Pomegranate

Method

1. Preheat the oven to 150°C (fan forced). Line an oven tray with baking paper and trace a 20cm circle onto it.
2. Beat the egg whites with a pinch of salt until firm peaks are formed. Continue beating, gradually adding the combined sugars, vinegar and vanilla, until thick and shiny. Carefully fold in the corn flour.
3. Pile the mixture into the circle on the baking paper, making a hollow in the centre that will later take the filling. Cut furrows into the side with a knife to help the pavlova hold its shape.
4. Turn the oven down to 100°C and bake undisturbed for 1¼ hours. Leave the pavlova in the turned off oven until completely cool.
5. Do not open the oven during this time.
6. Pile the whipped cream onto the pavlova and garnish with the sliced kiwifruit and pomegranate arils.