6 egg whites
1½ cups caster sugar
600ml thickened cream, whipped
1 large pomegranate, seeds removed
200g strawberries, hulled, quartered lengthways
2 small figs, cut into 1cm wedges
½ cup sweet dessert wine
2 tbsp honey
1 tbsp balsamic vinegar
Preheat oven to 100°C. Trace a 22cm circle onto a piece of baking paper. Grease a large oven tray then place baking paper trace-side down on tray. Put egg whites in small bowl of electric mixer. Beat until white and frothy. While beating, gradually sprinkle in sugar 1 tablespoon at a time, continuing to beat between additions until firm glossy peaks form. This will take about 8-9 minutes.
To form wreath, scoop large heaped dessert spoons of meringue out of bowl in a quenelle shape. Use another spoon to run under meringue quenelle allowing it to drop on tray. Continue around circle, making sure quenelles are touching. Use the back of spoon to spread meringue near the inner circle. This will form a platform for the cream and help strengthen wreath once baked.
Bake for 1 hour and 45 minutes to 2 hours or until crisp. Turn oven off and leave meringue to cool in oven with the door slightly ajar. (This is best made and cooled in oven overnight or make up to three days ahead and store in a cool, dry place).
To make syrup, place all ingredients in a small saucepan and stir over a medium heat until honey dissolves. Bring to the boil. Boil for 5 minutes or until reduced by half. Pour into a heat-proof jug and allow to cool completely. (This can be made up to three days in advance).
Gently remove baking paper and carefully snap off any crystallised sugar syrup that may have seeped from wreath.
To serve, transfer wreath to a platter, generously dollop cream over meringue to cover the top then spread slightly. Sprinkle with pomegranate, strawberries and fig. Drizzle with some of the syrup and serve with remaining cream and syrup.