Preheat oven to 160°c/320°F, gas 3
Crack your eggs over a medium bowl and separate the whites from the eggs as you go, discard shells and yolks.
Using electric beaters start to whip the egg whites, once they are fluffed up and the volume has expanded slowly add your cream of tartar.
Slowly pour your caster sugar into the mixing bowl as you continue to beat your egg whites, keep pouring until it is all mixed in. Beat the mix until stiff peaks form.
Use a 20 cm 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.
Place a little meringue in between 2 sheets of baking paper to stick them together and to your baking tray
Spoon the meringue mix around the outside of the circle you drew earlier
Use a spatula to shape the meringue to form a wreath with formed edges
Place your baking tray in the oven and bake the pavlova for 45 mins. It will will hard to touch when ready Note 6
Combine the jam and water in a blender jug and blitz to combine Note 7
Whip your cream using your electric beaters, add the icing sugar and vanilla essence as you go.
Once your pavlova is cool, spread a layer of whipped cream on the tops and in any cracks.
Spread your mint leaves around in a circle on top of the cream later.
Slice your strawberries and place them on top of the mint leaves.
Tap out your pomegranate seeds and sprinkle them on top of the sliced strawberries.
Drizzle your strawberry syrup over the pavlova and serve