1. Preheat the oven to 250F. Line a baking sheet with parchment paper and trace around a salad plate or bowl to make a circle of approximately 7 or 8 inches in diameter. Flip the paper over and place it on a baking sheet.

2. In the bowl of the stand mixer, combine the egg whites with 1 teaspoon of the sugar and turn on low until the egg whites are light in color and frothy. Add the salt and turn the mixer up to medium.

3. When the meringue reaches soft peaks, start adding the sugar tablespoon by tablespoon. When the full 1 cup of sugar has been added, feel the texture of the meringue -- it should feel smooth between your fingers. If it is gritty, scrape down the sides with a spatula and mix on medium-high speed until all the sugar dissolves. Turn the speed up to high and whip into stiff peaks.

4. Drizzle in the pomegranate molasses and mix until well combined. Drizzle in the vinegar, mix well and then sprinkle on the corn starch and mix well.

5. Using a spatula and an offset spatula, mound the meringue into the circle on the parchment paper. Flatten it into a disk and leave a hollow in the center for the whipped cream and the fruit.

6. Bake the pavlova for 1 1/4 hours, or until the outside is dry to the touch. Turn off the over. Crack the oven door and let the pavlova cool completely in the oven. Otherwise it may collapse.

7. When the pavlova has cooled completely, whip the heavy cream to soft peaks with the reserved tablespoon of sugar. Fill the hollow in the center with the whipped cream and spread out to the edges to make a base for the cut fruit. Arrange the fruit all over the whipped cream and serve immediately.