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.