1 hour 30 minutes
Preheat the oven to 120C (100C fan).
Use a 23cm cake tin to draw a circle on a large piece of baking paper. Turn the paper over and place on a large, heavy baking tray.
Put the egg whites and cream of tartar in the bowl of your stand mixer (making sure it’s spotlessly clean or the meringue may flop).
Lightly whisk together with a hand whisk until frothy.
Start whisking at high speed. Once the meringue forms soft peaks, start adding the sugar 1 tablespoon at a time.
Once all the sugar has been added, stop the mixer and sift the cornflour over the meringue.
Add the vanilla and continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn’t feel gritty if you rub it between your fingers.
Spoon large dollops of the meringue onto the prepared tray, following the traced circle so that you form a wreath.
Bake your meringue wreath for 1 1/2 hours. Don’t open the oven!
Turn the oven off, open the door slightly and leave the meringue in the oven until completely cool.
Whisk the cream, vanilla and icing sugar until you have soft peaks.
To make the coulis, put all the ingredients in a small saucepan and slowly bring to the boil. Reduce the heat, muddle the berries with a potato masher or end of a rolling pin and simmer for 5 minutes.
Strain the sauce through a sieve, pressing down with the back of a spoon. Cool before using.
Spread or pipe the cream over the wreath and then top with your berries and pomegranate seeds.