Preheat oven to 225F and line a baking sheet with parchment, drawing eight 3-inch circles as a guide.

Beat egg whites on medium speed until foamy, then increase to high and add sugar one tablespoon at a time, beating 30 seconds between additions.

Continue beating until the meringue is glossy and holds a stiff peak that stands straight up when the beater is lifted, about 6 minutes total.

Sift cornstarch over the meringue and add vinegar and vanilla, then fold in gently with a spatula just until combined.

Spoon the meringue onto the parchment circles, building up the sides slightly higher than the center to form a shallow well.

Bake 70 to 75 minutes, until the outside is dry and lifts cleanly off the parchment; do not open the oven during baking.

Turn off the oven and let the pavlovas cool completely inside with the door closed, about 1 hour, to prevent cracking.

Whip heavy cream and powdered sugar to soft peaks, about 2 minutes.

Just before serving, spoon whipped cream into the center well of each pavlova.

Top with mixed berries, pomegranate arils, and torn gold leaf.