Separate the eggs.

Preheat the oven to 140ºC.

Line the baking tray parchment paper.

Fit the Whisk tool to the machine.

Add the first item of Ingredients 1 (egg whites) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 6 for about 3 minutes until soft peaks.

While the machine is running, gradually add the second item of Ingredients 1 (caster sugar) into the Mixer bowl.

Whisk on speed 6 for about 2 minutes or until stiff and glossy meringue.

Remove the bowl from the machine and set aside.

Carefully turn the meringue out onto a clean tea towel and remove the parchment.

Let cool for up to 10 minutes.

Add the first three items of Ingredients 2 (vinegar, cornflour, vanilla extract) into a small bowl.

Stir to combine.

Gently fold in the mixture into the Mixer bowl and combine with the meringue.

Spread the meringue evenly onto the baking tray.

A touch of meringue at each corner of the baking sheet can help to secure the parchment paper on top.

Bake at 140ºC for 30-40 minutes, until it is risen, and slightly golden.

Remove the meringue from the oven.

Lightly dust with the remaining Ingredients 2 (caster sugar).

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Add the first two items of Ingredients 3 (whipping cream, vanilla extract) into the Mixer bowl.

Attach the Mixer Bowl to the machine.

Mix on speed Max for about 5 minutes until thickened.

Spread the cream over the near half of the meringue, reserving 6 Tbsp. to top the roulade.

Spoon over 4 Tbsp. of lemon curd, and swirl into the cream gently.

Using the tea towel to assist you, carefully roll the roulade away from you.

Transfer to a serving plate.

Top with the remaining cream and lemon curd, swirling together.

Scatter with pomegranate seeds to decorate.