Preheat your oven to 140°C (120°C Fan) and line a large baking tray with baking parchment.

Whisk the egg whites in a stand mixer until soft peaks form, then gradually add caster sugar until glossy and stiff peaks form.

Sift in the cornflour and drizzle in the white wine vinegar, gently folding to combine.

Dollop the meringue onto the tray in a wreath shape, creating little indents for filling.

Bake in the preheated oven at 120°C for 1 to 1.5 hours until crisp outside and slightly soft in the center. Cool in the oven overnight.

Whip together double cream, icing sugar, and vanilla extract until soft peaks form.

Macerate the berries with icing sugar and orange juice for 30 minutes.

Remove the cooled meringue from parchment and fill the indents with whipped cream, topping with macerated berries.

Drizzle raspberry coulis and sprinkle pomegranate seeds and gold stars for decoration.

Serve immediately to enjoy the crunch of meringue with smooth cream and fruits.