Preheat oven to 110°C bake (not fan-forced). Line 2 baking trays with baking paper, and draw a circle in pencil around a plate on both trays. This ensures your two meringues will be of equal size.
In a large glass bowl, beat egg whites until soft peaks form. Continue beating, adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture will get glossier and thicker; continue this for at least 10 minutes. Beat in vanilla essence, vinegar and cornflour.
Spoon mixture evenly onto the two marked out trays, and bake for approximately 80 minutes, until dry and crisp. Turn oven off and leave meringues for at least another hour before removing from the oven.
Place strawberries, Chelsea Jam Setting Sugar, vanilla essence and water in a saucepan and bring to the boil. Boil hard for 5 minutes, stirring occasionally to ensure it doesn’t catch, then reduce to a simmer. Cook for another 5 minutes, until jam has reached a syrupy consistency but strawberry pieces remain. Allow to cool before serving
When meringues and strawberry swirl have completely cooled, whip cream and food colouring in a bowl (take care not to over whip). Using a palette knife, evenly spread just under half the cream on top of the bottom meringue. Carefully dollop small droplets of the strawberry swirl in a spiral from the middle.
Place halved marshmallows around the edge of the cream, alternating pink and white, then place second meringue on top. Pile on the rest of the cream and decorate around the edges with the remainder of the marshmallows. Swirl more strawberry mixture on top and decorate with candy floss, pomegranate seeds and edible flowers.