Pavlova Wreath with Pomegranate and Raspberry Sauce

Preheat the oven to 150 °C top/bottom heat. Line a baking sheet with baking paper. Draw a large circle (approx. 25 cm, e.g., using a plate) onto the baking paper with a pencil. Turn the paper over so that the drawing is underneath but still visible.

In a clean, grease-free bowl, beat the egg whites until stiff. Gradually sprinkle in 200 g of the fine sugar until a firm, glossy meringue forms. Finally, briefly stir in the cornstarch, white wine vinegar, and vanilla extract.

Place the meringue in dollops along the drawn line on the baking paper using a spoon or an ice cream scoop, forming a closed wreath. Lightly smooth the tops of the dollops with a knife or a palette knife and connect them.