> 6 large egg whites, room temperature
> 1 1/2 cup granulated sugar
> 1 tsp fresh lemon juice
> 1 tsp cornstarch
> 1 tsp vanilla extract
For Whipped Cream and Toppings:
> 1 3/4 cups heavy cream
> 2 tbsp confectioners' sugar, plus more for dusting
> 2/3 cup fresh figs, quartered
> 1/4 cup pomegranate seeds
> 1/2 cup fresh raspberries
> Mint leaves, for garnish
Preheat oven to 250°F with a rack in center position. Line a large baking sheet with parchment. Trace a 10" circle on the parchment with a pencil, and then trace a 6" circle in the center of the larger circle.
For meringue: Using a hand mixer or stand mixer with whisk attachment, beat egg whites on medium-high until foamy, 1 to 2 minutes. Gradually beat in granulated sugar. Beat in lemon juice, cornstarch, vanilla and a pinch of salt until stiff peaks form, 3 to 5 minutes.
Spoon meringue mixture onto prepared baking sheet in a wreath shape, using larger circle as a guide; leaving inner circle empty. With the back of a spoon, shape the wreath and create a small indent for the cream to sit in. Bake on center rack 45 minutes to 1 hour, until dry to the touch. Turn off oven and let meringue sit in oven 1 hour or overnight.
For whipped cream: Just before serving, using a hand mixer or stand mixer, whisk heavy cream until soft peaks form. Beat in confectioners’ sugar until stiff peaks form. Spoon whipped cream into indent on meringue wreath. Arrange figs, pomegranate seeds and raspberries over whipped cream. Garnish with mint leaves and dust with more confectioners’ sugar.