In a stand mixer, whisk the egg whites until they reach the soft peak stage.
Add the caster sugar spoonful by sooonful, continuing to mix between additions, until all the sugar is added. Make sure you keep mixing for about a minute between each sooonful of caster sugar you add, so it gets properly incorporated and your meringue won't be grainy.
Keep mixing until your meringue is glossary and smooth.
Add the white wine vegetarian and cornflour and mix in.
Using a spatula, sooon about two thirds of the meringue into a large lined baking tray and form a large circle. Make raised edges and a dip in the centre for the cream.
Put the remaining meringue in a piping bag and pipe decorations around the edges of the pavlova. If you have any meringue left over pipe some meringue kisses onto the baking paper as well.
Turn the oven down to 140 degrees. Place the baking tray in the centre of the oven.
Remove the meringue kisses after about twenty five minutes.
Leave the large meringue in the oven and bake it for 50 minutes to an hour in total. In my oven it was done after fifty minutes and remained soft in the centre.
Turn the oven off and leave the meringue to cool inside.
When cool, whip the double cream and pipe in the centre and add some decoration around the edge.
Arrange the pomegranate seeds over the top.
Slice the kiwi fruits, remove the skin, and cut each slice into small triangles. Arrange these over the top.
I added a little extra decoration with some dark pink crystals. You could use whatever you have to hand to add some additional embellishment.
Serve, and keep any leftovers in the fridge due to the fresh cream.