Preheat oven to 135°C degrees and line a baking sheet with parchment paper.
Whisk together sugar, cornstarch, cream of tartar in a small bowl and set aside.
Begin whipping whites on medium speed of a standing mixer, when soft peaks form begin adding sugar mixture a heaping Tbsp. at a time.
Once the sugar is incorporated, continue mixing for 3-5 minutes to stiff glossy peaks. Scrape the meringue onto the baking sheet in a mounded circle and, using the back of a large spoon or a soft spatula, spread out into a roughly 8” circle with the edges slightly higher than the center so you have a well in the middle.
Bake for about 1 hour and 15 minutes or until meringue has turned a very pale golden hue – do not open the oven door until the end of the baking time or meringue will collapse.
Turn off the oven but leave meringue in with the oven door very lightly cracked so that meringue can cool down slowly without a quick drop in temperature; this will take about an hour. Remove meringue from oven and using a large metal spatula carefully transfer the meringue to a large plate or cake stand.
To assemble, make the strawberry fool by whipping the cream until medium soft peaks form and gently folding in the Bonne Maman Strawberry Conserve for a marbled effect.
Spoon the fool into the center well of the meringue.
Toss the fresh strawberries with the 2 Tbsp of Bonne Maman Strawberry Conserve to glaze the berries and arrange on top with the pomegranate seeds and fresh mint.
Top with a few twists of cracked black pepper if desired.
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