1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. In a clean mixing bowl, beat egg whites until soft peaks form.

3. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

4. Beat in vinegar, cornstarch, and vanilla extract.

5. Spread meringue into two 8-inch circles or several smaller rounds on the prepared baking sheet.

6. Bake for 1 hour, then turn off the oven and let meringues cool inside completely.

7. Once cooled, break pavlova into large chunks.

8. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

9. In a large trifle dish or clear glass bowl, layer pavlova pieces, whipped cream, and mixed fruit.

10. Repeat the layers until the dish is full, finishing with whipped cream and fruit on top.

11. Garnish with pomegranate seeds and mint leaves.

12. Refrigerate for at least 1 hour before serving.