Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
Egg whites: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 6 eggs.
Beat: use hand held electric beaters to begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
Sugar: slowly pour the sugar into the mixing bowl and continue to beat the eggs until firm peaks form in the shinny meringue.
Baking paper: use a 20cm/8.7 inch plate as the circumference of a circle you draw on one sheet of baking paper. Flip this sheet over and lay another sheet on top. Then use a little bit of the meringue in between the 2 sheets of paper to stick them together.
Shape: use a spoon the meringue mix around the outside of the circle you drew earlier. Then use a spatula to shape the meringue to form a wreath with slightly pulled up edges.
Oven bake: place the pavlova into the oven on the middle shelf. Let the pavlova cook for 1 hour and 15 minutes. Then check with your hand to feel that the outside is firm and turn the oven off. Let the pavlova cool down as the oven temperature drops.
Cream: add the vanilla and icing sugar to the cream and use clean beaters to whip the cream till firm peaks form.
Decorate: once the pavlova has cooled, use a spatula to spread a layer of cream on top, filling any cracks with the cream as you go. Next spread your mint leaves around in a circle on top of the cream later. Spread the sliced strawberries out in a layer across the mint leaves. Then sprinkle your pomegranate seeds over the strawberries.
Strawberry syrup: add both the water and the strawberry jam to a heatproof jug, microwave on high for 1 minutes, then remove and use a spoon till consistently mixed together.
To serve: drizzle the strawberry syrup over the pavlova and serve immediately.