Make crystallised mint leaves: Spread a little egg-white with a brush over the surface of each leaf. Dip in caster sugar. Place on baking paper; stand until dry.

Preheat the oven to 160°C (140°C fan-forced). Grease a 26cm x 38cm swiss roll pan; line the base with baking paper, extending paper 3cm over long sides.

Beat egg-whites in a large bowl with an electric mixer until soft peaks form. Add sugar, a little at a time, beating until sugar is dissolved between additions and firm peaks have formed.

Sift the cornflour over the mixture; add vinegar and vanilla, and very gently fold through the meringue. Spread mixture into the pan; bake for about 20 minutes or until just firm. Cool for 5 minutes.

Place a clean tea towel on the bench; top with a sheet of baking paper, sprinkle with extra cornflour. Invert the pan so the pavlova turns out on top of the baking paper. Remove the lining paper; cool.

In a small bowl, whip cream with electric mixer until firm peaks form. Slice one-third of the strawberries. Spread cream in a line along the long edge of the pavlova closest to you. Press the sliced strawberries into the cream.

Carefully, using the tea towel and baking paper as a helping hand, roll the pavlova over the cream until it looks like a log. Carefully lift onto a serving plate with the join at the bottom.

Slice the roulade and decorate with the remaining quartered strawberries, pomegranate seeds and crystallised mint leaves.