Pavlova with pears and whipped Isigny Sainte-Mère Cream & Calvados

Start with the meringue:

Preheat the oven to 100°C.

Beat the egg whites until the mixture becomes foamy. Gradually add the caster sugar and whisk for about 5 minutes, at high speed. Then add the icing sugar and mix in gently. The meringue should be firm and stand up in stiff peaks.

Pour all the meringue onto a tray covered with a sheet of baking paper.

Using a spatula, shape the meringue into a disc, hollowing it out slightly in the centre.

Bake in a fan-assisted oven for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool.

Prepare the whipped cream:

Whisk the liquid cream at medium speed until thickened, then add the Isigny Sainte-Mère Cream & Calvados and the icing sugar. Whisk for about 1 minute.

Wash the pears and use a mandolin to thinly slice them.

The meringue should now be cold. Cover with the whipped cream, then garnish with the pear slices and pomegranate seeds.

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