Instructions:

Prepare the Pavlova Layers:

Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper and draw circles (about 8 inches, 6 inches, and 4 inches) as a guide for the pavlova layers.

In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form.

Gently fold in cornstarch, vinegar, and vanilla extract.

Spoon the meringue onto the parchment circles, smoothing each layer evenly.

Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside.

Make the White Chocolate Ganache:

In a small saucepan, heat the heavy cream until just simmering. Pour over the white chocolate and let it sit for 2 minutes.

Stir until smooth and creamy. Let it cool slightly to thicken.

Assemble the Pavlova Tower:

Place the largest pavlova layer on a serving plate. Spread a thin layer of white chocolate ganache, then add a few raspberries and pomegranate seeds.

Place the next layer on top, repeating the ganache and fruit. Continue stacking, finishing with a generous garnish of berries, pomegranate seeds, fresh mint, and edible flowers if desired.