For the Pavlova

Preheat the oven to 250ºF. Line a baking sheet with parchment paper. Trace a 9-inch circle on the parchment using a pencil, and then trace a 6-inch circle in the center. of the larger circle. Set aside.

In the bowl of a stand mixer with whisk attachment, or using a handheld mixer, whisk the egg whites on medium speed, until soft peaks form, about 5 minutes. 

Add in the sugar a little bit at a time, continue whisking until stiff peaks form. This takes between 5-8 minutes on high speed.

Add in the cornstarch, vinegar and vanilla extract, beat until fully combined. 

Transfer the mixture to a large piping bag fitted with a plain style pastry tip (I used Ateco 809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.

Bake for approximately 1 hour and 15 minutes. Turn off heat, but do not open the oven! Cool pavlova in oven for at least an hour.

For the Almond Cream

In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, confectioners sugar and almond cream until stiff peaks form. Refrigerate until ready to use.

To Serve

Spread the almond cream on top of the pavlova, top with raspberries, pomegranate arils and decorate with mint leaves. Sprinkle some confectioners sugar and enjoy!