Negroni meringue pavlova wreath with pomegranate and pistachio

Method

1. Heat the oven to 110°C/90°C fan/gas ¼. Draw a 23cm circle on the baking paper, then turn the paper over.
2. Using an electric mixer, beat the egg whites in a large mixing bowl with
   a pinch of salt until stiff. Gradually beat in the sugars, then the vanilla, until thick and glossy.
3. Spoon the meringue mixture evenly around the circle edge, leaving a hole in the middle, then use the back of a spoon to smooth and swirl the meringue into a wreath shape. Bake for 1½ hours or until firm. Turn off the oven and leave inside until cool (see Make Ahead).
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5. Meanwhile, make the decoration. Segment the oranges over a small heavy-based pan to catch the juice and put the segments in a bowl. Add the negroni and sugar to the juice and heat gently to dissolve the sugar, then bring to the boil and simmer until thickened to a syrup. Stir in the pomegranate molasses, remove from the heat and set aside to cool (see Make Ahead).
6. Using an electric mixer, beat the cream and vanilla in a large mixing bowl until thick. Before serving, Spoon over the meringue, top with the orange segments and syrup, then sprinkle with the pistachios and pomegranate seeds