Prep:

1) Preheat oven to 225ºF. In a stand mixer fitter with a whip attachment, whip egg whites until frothy. slowly add in sugar, cream of tartar, and vanilla. Continue to whip until shiny and stiff peaks have formed.

2) Using the back of a spoon, form the meringue into small/medium dollops. Bake for 45 minutes before turning off the oven and cracking the oven door open for 3o minutes, leave meringues in oven.

3) Remove from oven and crumble into various sized pieces, leaving some small and some whole.

4) While meringues bake, blend 1 pound strawberries with sugar, pomegranate molasses, and water. Strain.

5) Cook blended mixture on low in a saucepan for 3-4 minutes until brighter red and thickened.

6) Slice remaining 1 pound strawberries into halves and quarters and combine with pomegranate arils.

7) Whip heavy cream, powdered sugar, and salt together in a large bowl that has  already been chilled for 10 minutes until medium peaks form. Do not over whip cream and allow to stay smooth.

Assembly:

1) Clean out 12-16 oz containers (I enjoy these mason jars) and gather all components (puree, strawberries, cream, and meringues) as well as multiple spoons.

2) Start by filling the bottom of the containers with syrup, then add crushed meringues, whipped cream, and finally strawberries/poms. Keep the layers thin and continue until glasses are full, preferably ending with cream, and top with reserved pomegranate arils.