Draw a heart by folding a piece of parchment paper in half about 8x9‘ in size. Unfold paper and flip the side with pencil marking underneath so it doesn’t touch meringue.
In a large clean stainless steel bowl, beat egg whites and salt on high speed until peaks just start to form. Gradually add the sugar in a slow stream, while continuing to beat on high speed. Beat for about three to four minutes or until stiff peaks form and meringue is glossy. Add the corn starch, vinegar and vanilla and fold gently with a slotted spoon or whisk to blend.
Transfer the meringue onto prepared baking. Dollop meringue into the heart shape and using the back of a spoon, spread the mixture making dollops and mound the edges higher than the middle creating an area for the cream to sit.
Bake at 325 F for 20 minutes . Reduce temperature to 275 F and bake for a further 30-40 minutes or until meringue is crisp. Turn oven off and let pavlova cool inside oven for one hour or until dry and crisp on the outside.
Just before serving, beat cream with sugar and vanilla until soft peaks form.
Spoon into middle of heart and top with pomegranate seeds.
Leftovers can be refrigerated even though meringue will get soft in fridge overnight.