Pavlova with Lychee and Pomegranate
Preheat the convection oven to 140°C (approximately 300°F). Beat the egg whites with lemon juice, cinnamon and salt until stiff. Gradually sprinkle in the powdered sugar and fine sugar and continue beating until the mixture becomes shiny and forms stiff peaks.
Pour the meringue into a piping bag with a large round tip and pipe a disc 24 cm (approximately 10 inches) in diameter onto a baking sheet lined with parchment paper. Bake in the preheated oven with the door slightly ajar for about 45 minutes. Remove, place on a wire rack and let cool completely.
Toast the almonds in a dry pan until fragrant. Remove immediately and let cool. Peel the lychees.
Whip the cream with the vanilla sugar until stiff and spread onto the meringue base along with the lychee. Roll the pomegranate back and forth on the tabletop a few times with light pressure. Cut in half and spread the seeds over the Pavlova. Serve garnished with the toasted almonds.