Preheat the oven to 130°C. Line two baking trays with baking paper. Place a 2.5cm éclair piping nozzle (plain nozzle) in a piping bag.
Place the egg whites in the very clean bowl of an electric mixer. Whisk egg whites until stiff, then add 4 teaspoons of the measured sugar and whisk for a further 30 seconds.
Remove bowl, add the remaining sugar and carefully fold in. Take care not to over-fold as the mixture will become too soft.
Place half of the mixture into the piping bag and pipe into a 23cm approx diameter circle, starting from the centre and piping out. Repeat with remaining mixture. Place in the oven and cook for 2 hours until a light beige colour or the meringue peels off the paper easily. Swap trays halfway through cooking for even colour. Turn the oven off and leave to cool.
(Fill the meringue with cream at least 2 hours before serving, to allow for easy cutting).
Use half of the cream to sandwich the 2 flat sides of the meringue together. Top with the remaining cream and decorate with raspberries, hulled and cut strawberries and finish with a few pomegranate seeds. A few small mint sprigs look great too.