Preheat the oven to 140°C, fan 120°C, gas 1. Place the egg whites in a clean bowl and whisk until they form craggy peaks.
Slowly add the caster sugar, still whisking until firm peaks form and the mixture is glossy and smooth. Now whisk in the cornflour, cinnamon and vinegar.
Line a baking sheet with baking parchment and spoon the mixture onto the sheet to form a large circle (about 20cm). Bake for 10 minutes, then reduce the heat to the lowest setting and leave for 2-3 hours, or until it is firm to the touch but remains pale in colour. Remove the meringue from the oven to cool, then remove from the baking parchment and place on a serving plate.
When ready to serve, whisk the cream until soft peaks form, then fold in the icing sugar and vanilla seeds. Spoon onto the meringue and top with pomegranate seeds.
Cook’s tip: when making the meringue, ensure your bowl is squeaky clean and you have separated your eggs well. Any grease or yolk in the bowl will ruin your chances of whisking the egg whites into firm peaks.