Pavlova Wreath with Pomegranate and Raspberry Sauce

Preheat the oven to 150 °C top/bottom heat.

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

Line a baking sheet with baking paper. Draw a large circle (approx. plate size) on the paper with a pencil to define the shape of the wreath. Turn the paper over so that the drawing is underneath but still visible.